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BARBECUE CHICKEN COBB SALAD RECIPE


INGREDIENTS

  • 1 bottle (18 ounces) barbecue sauce

  • 2 tablespoons brown sugar

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon paprika

  • 1-1/2 pounds boneless skinless chicken breasts

  • 12 cups chopped romaine

  • 3 plum tomatoes, chopped

  • 2 avocados, peeled and chopped

  • 2 small carrots, thinly sliced

  • 1 medium sweet red or green pepper, chopped

  • 3 hard-boiled large eggs, chopped

  • 6 bacon strips, cooked and crumbled

  • 1-1/2 cups shredded cheddar cheese

  • Salad dressing of your choice


DIRECTIONS

  1. In a greased 3-qt. slow cooker, mix barbecue sauce, brown sugar, garlic powder and paprika. Add chicken; turn to coat. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°).

  2. Remove chicken from slow cooker; cut into bite-size pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, vegetables, avocado, eggs, bacon and cheese over romaine. Drizzle with dressing. Yield: 6 servings.


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