BBQ Chicken Cobb Salad
User Reviews
5.0
12 reviews
Excellent
BBQ Chicken Cobb Salad
Report
This isn't your Grandma's Chicken Cobb Salad—it's packed full of flavor with juicy baked BBQ chicken, sweet corn succotash, and a creamy Cobb salad dressing. But don't worry, it still has all the other classic components we all know and love, like avocado, tomato, and hard-boiled eggs. This salad will convert any salad naysayer into a raving fan!
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Ingredients
BBQ Chicken
- 1 lb. chicken breasts cut into 4-ounce portions
- 1 cup barbecue sauce
- 1 lime juice
- 2 Tbsp. honey
- 2 cloves garlic finely minced
- ½ tsp. salt to taste
Creamy Cobb Salad Dressing
- ½ cup oil avocado or olive oil
- 3 Tbsp. red wine vinegar or apple cider vinegar
- 2 Tbsp. honey
- 1 Tbsp. mustard yellow or Dijon
- ¼ cup mayonnaise
- salt to taste
Sweet Corn Mix
- 1 Tbsp. oil or butter
- 1 bell pepper red, finely diced
- ½ sweet onion finely diced
- 1 Jalapeno pepper finely diced
- 15 oz. can sweet kernel corn rinsed and drained
- ¾ tsp. salt to taste
- ¼ tsp. black pepper to taste
Cobb Salad
- 16 oz. mixed greens spinach, or romaine
- 4 eggs hard-boiled
- 4 oz. Bacon cooked and crumbled
- 1 avocado pitted, peeled and diced
- 1 pint cherry tomatoes cut in half
- 4 oz. almonds roasted and salted, crushed
- chives finely chopped, optional
Instructions
To Cook the BBQ Chicken:
- Preheat the oven to 350 degrees.
- Make the sauce. Mix together the barbecue sauce, honey, lime juice, garlic, and salt in a large bowl. Reserve ¼ cup of it. Add the chicken and toss until well combined. Optional: Marinade for at least 30 minutes, or up to overnight.
- Cook the chicken. Add the chicken to a 9x13-inch baking dish and bake in the preheated oven for 24-26 minutes, brushing with the remaining marinade during the last 5 minutes of cooking. You’ll know the chicken is done when the middle is no longer pink and the internal temperature reaches 165 degrees. Cut into bite-sized pieces for serving in the salad.
To Make the Dressing:
- Combine ingredients. Add the oil, vinegar, mustard, honey, and mayonnaise to a mason jar. Shake until well combined.
To Cook the Sweet Corn Mix:
- Saute the veggies. Saute the butter, onion, pepper, jalapeno, and garlic in a large pan over medium heat for 2-3 minutes.
- Mix in corn. Add the rinsed and drained corn to the skillet and increase the heat to medium-high. Cook for 5-6 minutes, stirring occasionally, or until the corn is slightly charred.
To Hard-Boil the Eggs:
- STOVETOP: Add the eggs to a large saucepan or pot and cover with water by 1 inch. Bring the water to a boil. Once boiling, remove the pot from the heat and cover with a lid. Let eggs sit for 10-12 minutes.
- AIR FRYER: Add the eggs to an air fryer basket and cook at 270 degrees for 15-16 minutes.
- Chill in ice bath. Immediately immerse the hard-boiled eggs in an ice water bath and let sit for at least 5-10 minutes before peeling.
To Cook the Bacon:
- SKILLET: Place bacon in a single layer in a cast iron or stainless steel skillet over medium-high heat. Cook for 3-4 minutes per side, or until crispy.
- AIR FRYER: Place bacon in a single layer and cook at 350 for 9-11 minutes. Drain on a paper towel-lined plate and then cut into small pieces for serving.
- OVEN: Place bacon in a single layer on a large sheet pan either lined with parchment paper or aluminum foil and a wire rack. Lift up pieces of the bacon to give it a wavy appearance, if you’d prefer. Bake in a preheated 400 degree oven for 15-25 minutes. Regular-cut bacon will take 15-20 minutes while thick-cut bacon will take closer to 20-25 minutes.
- Drain on plate. Remove bacon from the oven and place strips on a paper towel-lined plate. Pat dry with additional paper towels to remove excess grease.
Assemble the Salad:
- Combine everything. Layer the greens on the bottom of the bowl or platter you're serving the salad on and then place the chicken, corn mix, tomatoes, avocado, hard-boiled eggs, and bacon in rows across. Drizzle with the salad dressing and top with crushed almonds. Enjoy!
Notes
- How to prep ahead of time: You can make the pieces of this salad (the chicken, corn mixture, hard-boiled eggs, and dressing) a day or two early. But don't assemble the salad until you're ready to enjoy it.
- How to store: You can store the chicken in an airtight container for up to 3 to 4 days, the hard-boiled eggs for up to one week, and the bacon for up to 3 to 4 days in the fridge. Once assembled, the salad should be enjoyed immediately or it will wilt.
- How to freeze: Freezing is not recommended.
Nutrition Information
Show Details
Calories
618kcal
(31%)
Carbohydrates
41g
(14%)
Protein
23g
(46%)
Fat
42g
(65%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
12g
Monounsaturated Fat
22g
Trans Fat
0.1g
Cholesterol
130mg
(43%)
Sodium
1056mg
(44%)
Potassium
943mg
(27%)
Fiber
6g
(24%)
Sugar
24g
(48%)
Vitamin A
1711IU
(34%)
Vitamin C
55mg
(61%)
Calcium
95mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 41g | 14% |
| Protein | 23g | 46% |
| Fat | 42g | 65% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 130mg | 43% |
| Sodium | 1056mg | 44% |
| Potassium | 943mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 24g | 48% |
| Vitamin A | 1711IU | 34% |
| Vitamin C | 55mg | 61% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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