Bbq Chicken Cobb Salad Recipe

Name: Bbq Chicken Cobb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken thighs, bone in; 2 cups Mesa BBQ Sauce, recipe follows; Salt and freshly ground pepper; 2 tablespoons (1/4 stick) butter; 1/2 medium red onion, finely diced; 3 garlic cloves, minced; 6 plum tomatoes, coarsely diced; 1/4 cup ketchup; 3 tablespoons dark molasses; 2 tablespoons Dijon mustard; 2 tablespoons dark brown sugar; 1 tablespoon honey; 1 teaspoon cayenne; 1 tablespoon ancho chile powder (available at Hispanic or specialty markets); 1 tablespoon pasilla chile powder (available at Hispanic or specialty markets); 1 tablespoon paprika; 1 tablespoon Worcestershire sauce; 1/4 cup sour cream; 3/4 cup buttermilk; 2 cloves garlic, finely chopped; 3 tablespoons finely chopped red onion; 2 tablespoons fresh lime juice; 1/4 teaspoon cayenne pepper; Salt and freshly ground pepper; 3 cups red leaf lettuce, roughly torn; 3 cups romaine lettuce, roughly torn; 1/2 pound American blue cheese, crumbled; 1 large avocado, peeled, pit removed and thinly sliced; 1 Vidalia onion, peeled and sliced crosswise into 1/2-inch thick slices and grilled; 2 plum tomatoes, quartered

Servings: persons

4 chicken thighs, bone in
2 cups Mesa BBQ Sauce, recipe follows
Salt and freshly ground pepper
2 tablespoons (1/4 stick) butter
1/2 medium red onion, finely diced
3 garlic cloves, minced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder (available at Hispanic or specialty markets)
1 tablespoon pasilla chile powder (available at Hispanic or specialty markets)
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1/4 cup sour cream
3/4 cup buttermilk
2 cloves garlic, finely chopped
3 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
3 cups red leaf lettuce, roughly torn
3 cups romaine lettuce, roughly torn
1/2 pound American blue cheese, crumbled
1 large avocado, peeled, pit removed and thinly sliced
1 Vidalia onion, peeled and sliced crosswise into 1/2-inch thick slices and grilled
2 plum tomatoes, quartered
Salt and freshly ground pepper

1
Marinate chicken in bbq sauce for 2 hours in the refrigerator.
2
Remove from marinade and grill each thigh for 6 to 7 minutes on each side or until cooked through.
3
In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes.
4
Add the tomatoes and simmer 15 minutes.
5
Add the remaining ingredients and simmer 20 minutes.
6
Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature.
7
May be refrigerated up to 1 week or frozen
8
Mix all ingredients for dressing, and season with salt and pepper.
9
Arrange lettuce on 4 plates, top each plate with a chicken thigh.
10
Garnish with blue cheese, avocado, onion and tomato.
11
Drizzle with the buttermilk dressing.

1042

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 4 chicken thighs, bone in, 2 cups Mesa BBQ Sauce, recipe follows, Salt and freshly ground pepper, 2 tablespoons (1/4 stick) butter, and more.

Yes, Bbq Chicken Cobb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bbq Chicken Cobb Salad

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