4. BBQ Chicken Cobb Salad

IMG_20131021_210458An easy, filling, protein-y salad

Prep to plate time: 20 min
Servings: 4
Camera phone test: Acceptable


  • 1 lbs Chicken, boneless, skinless
  • 3 Roma Tomatoes
  • 4 cups Lettuce or Mixed Greens
  • 1 Avocado
  • 3 Eggs
  • 1 can (15 oz) Black Beans
  • 1 can (15 oz) or 1 1/2 cups frozen Corn
  • 1 cup Sharp Cheddar, shredded
  • Barbecue Sauce
  • Ranch Dressing
  • Salt
  • Pepper


  1. PREP: Poach the chicken by boiling with 1 tsp of salt and 2 tsp of pepper for about 15 min, until cooked through
  2. PREP: Hard boil the eggs by covering with water in a small pot with a large splash of white vinegar. Heat on high until boiling and boil eggs for 1 min. Turn off the heat and cover for at least 10 min
  3. PREP: Chop the tomatoes and avocado into bitesize chunks
  4. PREP: Rinse and drain the black beans. Drain the corn or heat and drain if frozen
  5. When the chicken is finished cooking, drain and chop into 1″ chunks. In a large bowl, mix with barbecue sauce until just covered, but not heavily coated
  6. When the eggs are finished, peel then chop or crumble into bite-size pieces
  7. PLATE: Place 1 cup of greens into each bowl and evenly divide the ingredients. Sprinkle cheese on top. Drizzle desired amount of dressing on top, though not much is needed due to flavor from the barbecue sauce

Inspired by: The Kitchn

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