Barbecuechickencobbsalad Recipes

BARBECUE CHICKEN COBB SALAD

Steps:

• Place lettuce in large bowl.
• Cut cucumber in half crosswise and remove seeds.
• Slice cucumber and onion.
• Then cut cucumber slices in half.
• Cut avocado in half lengthwise; remove seed and cut flesh away from skin.
• Dice avocado and tomatoes.
• Arrange cucumber, onion, avocado, tomatoes and cheese in diagonal rows, leaving a row open down center.
• Cover; refrigerate salad until ready to serve.
• Prepare grill for direct cooking over medium coals.
• Cut chicken into 1-inch cubes.
• Thread onto four 12-inch skewers and season with salt and black pepper.
• Place kebabs on grid of grill. Grill, covered, 10-12 minutes or until chicken is no longer pink in the center, turning occasionally and brushing with barbecue sauce.
• Discard any remaining barbecue sauce.
• Remove chicken from grill; cool slightly and remove from skewers.
• Arrange chicken down center of salad; sprinkle with bacon, if desired.
• Drizzle dressing over salad; toss gently and serve immediately.

BBQ CHICKEN COBB SALAD

Steps:

• Wash the lettuce and pat dry with paper towels. Then chop the lettuce into bite-size pieces and arrange on large individual serving plates. Prepare remaining ingredients by chopping the bbq chicken, bacon, avocado, eggs, tomoatoes and onions and grating the cheese.
• Arrange remaining salad components on top of the lettuce in rows with the chicken, hard boiled egg, bacon, and avocado as the middle rows and the tomatoes, onions, and cheese toward the outer edges of the salad.
• Make the quick and easy ranch dressing by combining all of the ingredients in a shaker jar or bowl and shaking or whisking well. Serve the salad with ranch dressing drizzled over the top or on the side.

BBQ CHICKEN COBB SALAD

Steps:

• Marinate chicken in bbq sauce for 2 hours in the refrigerator. Remove from marinade and grill each thigh for 6 to 7 minutes on each side or until cooked through.
• Mix all ingredients for dressing, and season with salt and pepper.
• Arrange lettuce on 4 plates, top each plate with a chicken thigh. Garnish with blue cheese, avocado, onion and tomato. Drizzle with the buttermilk dressing.
• In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
• Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.