Restaurants›Sidecar Slider Bar - Farmington›Bbq Cobb Salad Recipe

Bbq Cobb Salad Recipe

Inspired by Sidecar Slider Bar - Farmington
Time45m
Serves4

bbq grilled chicken, tomato, bacon, egg, avocado, green onion, tortilla strips, bleu cheese, ranch

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Ingredients

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Salad

BBQ Chicken Marinade & Finish

Ranch Dressing (or use store-bought)

Method

BBQ Chicken Marinade & Finish

1

Marinate chicken

Pat the chicken breasts dry. In a bowl, whisk together 1/4 cup BBQ sauce, olive oil, smoked paprika, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Coat the chicken evenly with the mixture and let rest 15–30 minutes at room temperature (or up to 2 hours in the refrigerator).

2

Grill chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Place chicken on the hot grill and cook 5–7 minutes per side until internal temperature reaches 165°F (74°C). During the last 2 minutes of cooking brush the chicken with the remaining 1/4 cup BBQ sauce to caramelize. Remove from heat and let rest 5 minutes, then slice into 1/2-inch strips.

Bacon & Eggs

3

Cook bacon

While the chicken marinates, heat a skillet over medium heat. Add bacon strips and cook until crisp, turning occasionally, about 8–10 minutes depending on thickness. Transfer to a paper towel-lined plate to drain, then crumble or chop into bite-sized pieces.

4

Hard-boil eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat and cover. Let sit 10 minutes. Drain and transfer eggs to an ice bath for 5 minutes. Peel and quarter each egg.

Ranch Dressing

5

In a medium bowl whisk together buttermilk, mayonnaise and sour cream until smooth. Stir in parsley, chives, minced garlic, dried dill, lemon juice, salt and black pepper. Taste and adjust seasoning or consistency (add a tablespoon of water or more buttermilk if you prefer thinner dressing). Chill until ready to assemble.

Salad Assembly

6

Wash and dry the romaine or mixed greens and place in a large bowl or divide among 4 plates (serves 4).

7

Halve the cherry tomatoes. Slice the avocado and toss the slices immediately with a tiny squeeze of lemon or a pinch of salt to slow browning (optional). Thinly slice the green onions on a bias.

8

Arrange the sliced BBQ chicken, chopped bacon, quartered eggs, tomato halves, avocado slices, bleu cheese crumbles and tortilla strips in rows or sections over the greens. Scatter sliced green onions on top.

9

Drizzle each salad with ranch dressing (about 2–3 tablespoons per serving) or serve dressing on the side. Finish with an extra drizzle of BBQ sauce over the chicken if desired, and season with a grind of black pepper.