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Picnic King Cobb Salad

ChickenStove-TopTex-Mex

Time: 30 minutes

Yield: 4 servings

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About

All hail the Picnic King Cobb Salad! When this bowl of yumminess steps foot into any gathering, the crowd goes wild. Truly, it's flavor royalty. It has juicy chicken smothered in tangy barbeque sauce, placed atop a throne of crunchy lettuce and refreshing veggies. And boy, what a majestic meal it makes! Long live the Picnic King Cobb Salad! May it forever be in our hearts and bellies!

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Ingredients

  • 4 strips bacon
  • 1 pound chicken breasts or thighs, boneless and skinless
  • salt, to taste
  • pepper, to taste
  • 1/2 cup barbeque sauce
  • 6 cups lettuce, sliced
  • 1 cup tomatoes, diced
  • 1 cup black beans
  • 1 cup corn, grilled or charred
  • 1 large avocado, diced
  • 4 hard-boiled eggs, sliced
  • 1/4 cup feta, crumbled
  • 1/4 cup green onions, sliced
  • 1/4 cup cilantro, torn
  • 1/4 cup cilantro lime ranch dressing

Directions

Step 1 -In a skillet, cook the bacon slices until they are crispy, about 10 minutes.

Step 2 -Transfer the bacon slices to paper towels to drain.

Step 3 -Season the chicken breasts with the salt and the pepper.

Step 4 -In a skillet over medium-high heat, cook the chicken breasts until they reach an internal temperature of 165 degrees F and are lightly browned, about 4-6 minutes per side.

Step 5 -Place the chicken breasts in a large bowl to cool, then slice.

Step 6 -Mix the barbeque sauce with the chicken slices and toss to coat.

Step 7 -In a large salad bowl, add the lettuce and top with the tomatoes, the black beans, the corn, the avocado, the eggs, the feta, the green onions, and the cilantro.

Step 8 -Place the chicken slices over the salad and drizzle with the cilantro lime ranch dressing.

Step 9 -Serve.

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