BBQ Chicken Cobb Salad with Avocado Ranch.
Ingredients
- 1 1/2 pounds boneless chicken breasts or tenders
- 1/3 cup barbecue sauce, store-bought or homemade
- 2 cups fresh grilled or frozen thawed corn
- 1 tablespoon extra virgin olive oil
- 1/2 cup fresh cilantro, chopped
- 1 dash Chili powder
- Kosher salt and black pepper
- 2 or 3 heads romaine lettuce, shredded
- 1 cup black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 2 ripe avocados, sliced
- 4 bacon slices, cooked and chopped
- 3 or 4 hard-boiled eggs sliced (optional)
- 1 cup buttermilk
- 1 ripe avocado, pitted and peeled
- 1/4 cup fresh cilantro
- 1 tablespoon chopped fresh chives
- Juice of 1 lime
- Kosher salt and black pepper
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Instructions
- 1. Heat a grill, grill pan, or skillet over medium-high heat.
- 1. Heat a grill, grill pan, or skillet over medium-high heat.
- 2. In a medium bowl, toss the chicken with the barbecue sauce to coat. Grill for about 5 minutes per side, until lightly charred and cooked through.
- 3. In a medium bowl, stir together the corn kernels, olive oil, cilantro, and a dash of chili powder. Season with salt and pepper.
- 4. In a large bowl, toss together the lettuce, black beans, and tomatoes. Top with the corn mixture, sliced avocado, and bacon. Finish the salad with the chicken, a drizzle of the avocado ranch (recipe below), and hard-boiled eggs, if desired. Serve with the remaining ranch alongside.
- 1. In a high-speed blender or food processor, combine the buttermilk, avocado, cilantro, chives, and lime juice and puree until smooth. Taste and season with salt and pepper. Cover and refrigerate until ready to use. (The avocado ranch can be made up to 1 day in advance.)
Source
Original recipe: View Original
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