BBQ Chicken Cobb Salad

Healthy, hearty, quick and easy with an incredibly creamy buttermilk ranch dressing that is absolutely to die for!

After making that BBQ chicken salad a couple weeks back, I had a ton of leftover veggies in the fridge just waiting to be used up. But instead of making that again, I decided to make a glorified cobb salad instead.

So what does this glorified cobb salad include? Well, you can really use up any kind of veggies to your liking but I added corn kernels, black beans, Roma tomatoes, avocado, and of course, hard boiled eggs. You can’t have a cobb salad without the eggs!  Then at the last minute, I just had to add in some crumbled bacon for that crisp, salty goodness.

I also couldn’t help but make a homemade Ranch dressing. I had a bottle of store-bought Ranch sitting in the fridge but let’s be honest here – nothing beats homemade Ranch, especially when buttermilk is involved. And when you combine this epic dressing with the subtle BBQ coated chicken, it is absolutely to. die. for. Jason, the anti-salad eater, refused to share with me and ate the entire bowl!

BBQ Chicken Cobb Salad

Yield: 4 servings

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Healthy, hearty, quick and easy with an incredibly creamy buttermilk ranch dressing that is absolutely to die for!

5 stars (1 rating)

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Ingredients

• 4 slices bacon, diced
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons BBQ sauce, or more, to taste
• 2 large eggs
• 6 cups chopped romaine lettuce
• 2 Roma tomatoes, diced
• 1 avocado, halved, seeded, peeled and diced
• 1 cup canned corn kernels, drained
• 1 cup canned black beans, drained and rinsed

For the buttermilk ranch dressing

• ½ cup buttermilk
• ¼ cup plain Greek yogurt
• ¼ cup sour cream
• ½ teaspoon dried dill
• ½ teaspoon dried parsley
• ¼ teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste

Instructions

• To make the buttermilk ranch dressing, whisk together buttermilk, Greek yogurt, sour cream, dill, parsley, garlic powder, salt and pepper, to taste, in a small bowl; set aside.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
• In a medium bowl, add chicken and BBQ sauce, and gently toss to combine; set aside.
• Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
• To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, BBQ chicken, eggs, tomatoes, avocado, corn and beans.
• Serve immediately with buttermilk ranch dressing.

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