Barbecue Chicken Cobb Salad

  Lunch

I turned barbecue chicken into a major salad with romaine and carrots, sweet peppers and avocados. That’s how I got my family to eat more veggies.

Barbecue Chicken Cobb Salad

Average Rating: 4.75

TOTAL TIME: Prep: 30 min. Cook: 3 hours
YIELD: 6 servings.

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
  • 2 avocados, peeled and chopped
  • 3 plum tomatoes, 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

Instructions

  • 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-sized pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, avocado, vegetables, eggs, bacon and cheese over romaine. Drizzle with dressing.

Nutrition Facts

1 serving: 571 calories, 26g fat (9g saturated fat), 192mg cholesterol, 1314mg sodium, 47g carbohydrate (32g sugars, 7g fiber), 39g protein.

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