BBQ Chicken Cobb Salad

This Barbecue Chicken Cobb Salad is the perfect combination of flavors and so beautiful.  Presentation is so important if you are entertaining.  This salad is a little bit of a twist on the original Cobb recipe and oddly enough I think I like this one better.  My favorite dressing with this is Barbecue Ranch.  Did you know the first Cobb salad was made from leftovers?  In the late 1930s, LA’s famous Brown Derby restaurant owner Bob Cobb went to fix a late night snack for Sid Grauman, the owner of Grauman’s Chinese Theater. He took leftovers from the refrigerator and chopped them up finely because Grauman was suffering from a toothache. Grauman loved the salad so much that Cobb added it to the menu.

You'll Need :

• Yields 2 large or 4 small servings


• 2 cups cooked, diced chicken (like poached chicken)


• Favorite barbecue sauce, to taste (store bought or homemade)


• 2 cups mixed salad greens


• 6 strips bacon, cooked and crumbled


• 3 hard-boiled eggs, peeled and crumbled


• 2 roma tomatoes, seeded and chopped


• 1 ripe avocado, cubed (or guacamole)


• 1 (15-ounce) can black beans, rinsed and drained (or 1 1/2 cups fresh beans)


• 1 (15-ounce) can yellow corn, drained (or 1 1/2 cups fresh or frozen corn)


• 1 cup grated cheddar and/or monterey jack cheese


• Favorite ranch and/or honey mustard dressing, to taste


• Kosher salt and freshly ground black pepper, to taste

How to Make It :

1. Toss the chicken with enough barbecue sauce to coat. Season with salt and pepper. (Chicken mixture can be heated under the broiler if you want it warm.)


2. Pile the lettuce into a shallow serving bowl. Arrange the chicken, bacon, eggs, tomatoes, avocado, beans, corn, and cheese in thin rows over the lettuce. Season with salt and pepper over the ingredients.


3. Serve with sides of ranch dressing, honey mustard, and barbecue sauce. For easier serving (but less visual appeal), you can toss the salad with an equal amount ranch and barbecue sauce.