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Barbecue Chicken Cobb Salad

3 cups spinach, washed and chopped

2 hard boiled eggs, chopped or quartered

2 tomatoes, chopped or quartered

3 slices bacon cooked and crumbled

1 avocado, sliced or chopped

1/3 C gorgonzola cheese crumbled

4 chicken breasts grilled and sliced on a diagonal (I marinate these for about 5 hours, you could do 24 if you are really with it, in barbecue sauce.  I make this salad sometime after I have made ribs since I always have barbecue sauce left over.  Store bought sauce is fine as well.)

Dressing:

1 C mayonnaise

2 Tbsp. sour cream or plain yogurt

¾ C buttermilk

1 Tbsp. lemon juice

3 garlic cloves minced

1/3 C gorgonzola cheese crumbled

1 Tsp. pepper

½ Tsp. salt

¼ c barbecue sauce


Throw all salad ingredients in a large bowl.  Chop or quarter ingredients, as you would like them.  Sometimes bigger quarters look better but are a harder to eat.  Put dressing ingredients except the barbecue sauce in a bowl and whisk together, breaking up cheese.  I usually take one cup of the dressing and add 1/4 C barbecue sauce reserving the rest of the dressing for another time.  Dress salad.  Cool chicken, then either mix it in the salad or put slices on top.


The dressing is a mayonnaise based dressing that you can play around with.  Lime, basil, dill, mustards, would all be good additions to the dressing if you want to sub out some of the other items.