Barbecue Chicken Cobb Salad Recipe

By ldelmas

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
• 3 plum tomatoes, chopped
• 2 avocados, peeled and chopped
• 2 small carrots, thinly sliced
• 1 medium sweet red or green pepper, chopped
• 3 hard-cooked large eggs, chopped
• 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
• 1-1/2 cups shredded cheddar cheese
• Salad dressing of your choice

Preparation

Step 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°).

Remove chicken from slow cooker; cut into bite-size pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, vegetables, avocado, eggs, bacon and cheese over romaine. Drizzle with dressing.
Yield: 6 servings.