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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 4 slices bacon diced
- 4 boneless skinless thin-sliced chicken breasts
- 3 tablespoons BBQ sauce or more, to taste
- 2 large eggs
- 6 cups romaine lettuce chopped
- 2 Roma tomatoes diced
- 1 avocado halved, seeded, peeled and diced
- 1 cup canned corn kernels drained
- 1 cup canned black beans drained and rinsed
Ingredients
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Instructions
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- In a medium bowl, add chicken and BBQ sauce, and gently toss to combine; set aside.
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
- To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, BBQ chicken, eggs, tomatoes, avocado, corn and beans.
Nutrition Facts
BBQ Chicken Cobb Salad
Amount Per Serving
Calories 400
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 3g
15%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 174mg
58%
Sodium 989mg
41%
Potassium 278mg
8%
Total Carbohydrates 31g
10%
Dietary Fiber 9g
36%
Sugars 9g
Protein 33g
66%
Vitamin A
90%
Vitamin C
58%
Calcium
7%
Iron
15%
* Percent Daily Values are based on a 2000 calorie diet.
