Ingredients
- 3 cups bite size pieces of cooked chicken (I use rotisserie chicken)
- 2/3 cup Kansas City style BBQ sauce
- 8 cups mixed salad greens
- 3 slices crispy bacon chopped
- 1/2 can black beans rinsed and drained
- 1 cup shredded Pepper Jack cheese
- 2 hard boiled eggs sliced
- 1 avocado
- 1/2 can corn drained
- 1 1/2 cup sliced grape tomatoes
- 3/4 cup of your favorite ranch dressing (I like Jalapeno Ranch)
- 3 tablespoons Kansas City style barbecue sauce
Recipe Description
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.
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