A twist on the classic Cobb, the Western Barbecue Chicken Cobb Salad uses barbecue chicken and kidney beans for added texture and flavor. Presenting the ingredients in sections over the greens is visually appealing, making it a perfect party salad. When making the Western Barbecue Chicken Salad, use only the freshest ingredients and chill before serving with buttermilk ranch dressing on the side.
Plating in a large, shallow, open bowl or on a platter is the best way to showcase the colorful toppings. You can add diced avocado as well, but it may discolor if you have a long hold time. Other additions include diced yellow bell pepper, sliced black olives, diced cucumber, and roasted corn.
Western Barbecue Chicken Cobb Salad
Serves 30
CHICKEN
5 pounds chicken breast, boneless, skinless
salt and pepper
2 cups barbecue sauce
SALAD
2½ pounds mixed leaf and Iceberg lettuce chopped
2 pounds tomatoes diced
2 bunches green onions chopped
12 ounces bacon cooked chopped
8 eggs hard boiled diced
1 pound blue cheese crumbled
2 15 ounce cans kidney beans drained
Preheat grill, season chicken with salt and pepper. Grill until chicken is 165°F internally. Coat grilled chicken in barbecue sauce, cool and dice.
Place ⅓ of the lettuce on the bottom of the serving bowl or platter. Place ⅓ of the chicken and the other salad toppings over the lettuce. Repeat with a second and third layer of lettuce and toppings, arranged in an attractive pattern.
Serve with Buttermilk Dressing.
