Zutaten für Barbecue Chicken Cobb Salad
- 6 cups chopped mixed salad greens
- 1 medium cucumber, peeled, seeded and diced
- 1/2 medium red onion, thinly sliced
- 1 ripe avocado, diced
- 1 pint cherry or grape tomatoes, halved
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup plus 2 tbsp barbecue sauce, plus more for basting
- 4-6 slices cooked bacon, crumbled (optional)
- 1/2 cup ranch salad dressing
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Zubereitung von Barbecue Chicken Cobb Salad
- Prepare the grill for medium heat.
- In a large bowl, combine 6 cups of chopped romaine lettuce.
- Wash and halve 1 medium cucumber; remove seeds and slice into half-moons. Cut the slices in half again.
- Thinly slice 1/2 medium red onion.
- Cut 1 ripe avocado in half, remove the pit, and dice the flesh.
- Dice 1 pint of cherry or grape tomatoes.
- Arrange cucumber, red onion, avocado, and tomatoes in diagonal rows on one side of the bowl, leaving a space in the center.
- Shred 1.5 cups of sharp cheddar cheese and arrange it in diagonal rows on the other side of the bowl.
- Cover the salad and refrigerate while you prepare the chicken.
- Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch cubes.
- Thread chicken cubes onto four 12-inch skewers. Season generously with salt and pepper.
- Brush the chicken skewers generously with 1/4 cup of your favorite barbecue sauce.
- Grill the skewers for 10-12 minutes, turning occasionally and basting with additional barbecue sauce, until the chicken is cooked through and no longer pink inside.
- Remove the chicken skewers from the grill and let cool slightly.
- Remove the chicken from the skewers and arrange it down the center of the salad.
- Crumble 4-6 slices of cooked bacon over the salad (optional).
- Drizzle your favorite salad dressing over the salad.
- Toss gently to combine and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
25g
Fat
21g
Carbs
3g
