Bbq Chicken Cobb Salad

A Cobb Salad is one of the most ordered salads in our great country…I LOVE them!  However, in true Carly fashion, I wanted to give it a Texas twist with an extra punch of flavor! 

This is a great summertime dinner dish that doesn’t heat the home up and can be made in under 30 minutes!  The BBQ sauce doesn’t overwhelm when mixed with the ranch dressing, only compliments, and you get a extra great crunch from the tortilla chip topping!

*You can shred a rotisserie chicken in a pinch!

The Starting Lineup

  • 2 cups cooked chicken, chopped
  • 3 hard boiled eggs, sliced
  • 4-6 strips crispy bacon, crumbled
  • 1 cup cheddar cheese, shredded
  • 1 bag mixed greens
  • 3 Roma tomatoes, diced
  • 1 bell pepper, chopped
  • 2 avocados, sliced
  • 1/4 red onion, diced
  • 1/4 green onion, diced
  • 1 jalapeńo, thin sliced
  • 1 can black olives
  • 1 cup ranch dressing 
  • 1 cup bbq sauce, divided 
  • 1 cup tortilla chips/or strips 
  • Kosher salt and pepper, to taste
     

Here we go!  First, in a bowl or mason jar combine the 1 cup of ranch dressing with 1/2 cup of bbq sauce.  Add in a pinch of salt & pepper and give a good whisk/shake and then refridgerate until the salad is complete. 

 

Next, simply rinse the produce and start the chopping and dicing of the vegetables and chicken! 

In a large bowl, add the cooked, chopped chicken along with the remaining 1/2 cup bbq sauce and toss together. 

  Finally, combine all of the ingredients into the bowl, drizzle with the Bbq Ranch dressing your made earlier and top with the crunchy tortilla strips/chips! 

  

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