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Barbecue Chicken Cobb Salad with Avocado Ranch Dressing

A rainbow of flavors, this Barbecue Chicken Cobb Salad is the BEST way to use up leftover chicken! Healthy, hearty and a family favorite.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Servings: 6 servings
Author: Kellie

Ingredients

  • 3 ears corn shucked
  • 2 cups baby spinach rinsed and patted dry
  • 2 cups baby arugula rinsed and patted dry
  • 2 cups chopped leaf lettuce rinsed and patted dry
  • 2 cups chopped barbecue chicken
  • 1 cup canned black eyed peas rinsed and drained
  • 1 1/2 cups cherry tomatoes cut in half
  • 1 cup matchstick cut carrots
  • 1 cup chopped scallions
  • 1/2 cup sliced radishes
  • 1/2 cup crumbled cooked bacon
  • 1/2 cup crumbled blue cheese
  • 1/2 cup chopped Habanero Barbecue Almonds
  • 1 large avocado diced
  • 2 hard boiled eggs sliced
  • 1 1/2 cups Avocado Ranch Dressing

Instructions

  • Char the corn over a gas burner or under the broiler, turning occasionally to char on all sides. Transfer to a plate and allow to cool. Once cool enough to handle, remove the kernels from the cob by cutting carefully with a sharp knife. Discard the cob.
  • Toss the greens together in a large bowl. Arrange the greens on a large platter. Top the greens with the remaining ingredients in rows, excluding the dressing, if desired. (Or toss all ingredients together in a bowl.)
  • Drizzle the dressing over the salad, serve immediately.

Nutrition

Serving: 0g | Calories: 626kcal | Carbohydrates: 30g | Protein: 17g | Fat: 51g | Saturated Fat: 9g | Cholesterol: 105mg | Sodium: 909mg | Potassium: 884mg | Fiber: 8g | Sugar: 8g | Vitamin A: 6060IU | Vitamin C: 27.2mg | Calcium: 180mg | Iron: 3.4mg