Barbecue Chicken Cobb Salad


  • 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


  1. Combine chicken and barbecue sauce. If either was refrigerated heat to room temperature in saucepan on low heat so not to dry out the chicken. .
  2. Place greens on large rectangular platter. Arrange bacon, beans, chicken, cheese eggs, corn and tomatoes. Leave a space for the avocados. Chop avocado in chunks. Slice the avocado last as they brown quickly.
  3. Combine ranch dressing and barbecue sauce. Serve drizzled over salad or on the side.

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