BBQ Chicken Cobb Salad

BBQ Chicken Cobb Salad is a filling, protein packed meal. Loaded with BBQ chicken, eggs, bacon, roasted corn, carrots, cucumber, tomato and avocado.

  Jump to Recipe

Summer time is here so I have been trying to eat more veggies. This BBQ Chicken Salad is a great way to incorporate vegetables but also leaves you feeling satisfied. This is no wimpy salad! Packed full of protein, flavor and texture. It has become a household favorite.

This salad is very versatile. You can add and take away whatever suits your taste. Here are a few time saving tips to make this salad:

• Use a rotisserie chicken. Chop or shred and then mix with your favorite BBQ sauce.
• Use your favorite bottled dressing. I love it with ranch or a sweet peppercorn dressing.
• Cook and peel your eggs ahead of time. Make a few extra for breakfast. 🙂
• Don’t dice your avocado until you are ready to serve the salad.

Looking for more salads? Check these out!

• Mason Jar Salad
• Cucumber Tomato Avocado Salad
• Italian Sub Pasta Salad
• Chicken Fajita Layered Salad

Print Recipe Pin Recipe Rate Recipe

No ratings yet

BBQ Chicken Cobb Salad

BBQ Chicken Cobb Salad is a filling, protein packed meal. Filled with BBQ chicken, eggs, bacon, roasted corn, carrots, tomato and avocado.

Prep Time15 mins

Total Time15 mins

Course: Salad

Cuisine: American

Keyword: chicken, salad

Servings: 4

Calories: 408kcal

Author: Heather

Ingredients

• 7 cups chopped romaine lettuce
• 2 cups shredded chicken
• 1/2 cup BBQ sauce
• 2 large eggs
• 4 slices bacon, chopped
• 1 cup frozen corn
• 1 cup cherry tomatoes chopped
• 1 avocado, peeled and diced
• 1/2 cup red onion, diced
• 3/4 cup carrots, diced
• 1/2 cup ranch dressing

Instructions

• Heat a large skillet over medium heat. Add bacon and cook until crispy. Place cooked bacon on a plate lined with paper towel. Chop. 
• In a small bowl mix shredded chicken and BBQ sauce until chicken is coated.
• Heat a small skillet over medium high heat. Add corn to pan. Cook until starts to brown, about 5 minutes. 
• To cook eggs, place in a small saucepan and cover with cold water. Bring water to a boil, cover with a lid and then turn off heat. Set aside for 10 minutes. Remove eggs and place in a bowl full of cold water. Peel and dice.
• Place lettuce in a large bowl, add eggs, chicken, chopped bacon, onions, carrots, cucumbers, roasted corn, tomatoes and avocados. 
• Serve with your favorite dressing like ranch. 

Nutrition

Calories: 408kcal | Carbohydrates: 28g | Protein: 23g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 155mg | Sodium: 786mg | Potassium: 447mg | Fiber: 2g | Sugar: 14g | Vitamin A: 244IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 2mg

Tried this recipe?Follow me @foodlovinfamily or tag #foodlovinfamily!