BBQ Chicken Cobb Salad with Avocado Dressing
BBQ Chicken Cobb Salad with Avocado Dressing
Ingredients
For the Salad
- 1 pound boneless, skinless chicken thighs
- 1 cup cherry tomatoes, halved
- 1/3 cup barbecue sauce
- 1 can corn, drained
- 1/2 cup pepperoncinis, sliced
- 1/4 red onion, sliced
- 2 cups baby gold potatoes, halved
- 1 head butter lettuce, chopped
- 3 hard boiled eggs, sliced
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon pepper, as needed
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- avocado oil spray, as needed
For the Avocado Dressing
- 1 ripe avocado
- 1 bunch cilantro
- 1 lime or lemon juice, from 1 lime or lemon
- 1 tablespoon olive oil
- 1/3 cup whole yogurt
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon pepper, to taste
- 2 tablespoons honey
Instructions
- 1
Preheat your oven to 425°F. Wash and cut the baby gold potatoes in half. In a medium bowl, toss the potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/2 teaspoon of paprika. Spread the seasoned potatoes in a single layer on a baking sheet and roast for 30-45 minutes, or until tender and lightly browned.
⏱️ 45 min•🌡️ 425
- 2
While the potatoes are roasting, pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Place the seasoned chicken in the refrigerator until ready to cook.
⏱️ 5 min
- 3
Prepare the remaining salad ingredients: slice the cherry tomatoes (if not already halved), slice the red onion, slice the pepperoncinis, slice the hard boiled eggs, and chop the butter lettuce.
⏱️ 10 min
- 4
Heat a large skillet over medium-low heat until hot. Lightly spray the pan with avocado oil. Add the chicken thighs to the hot pan and cook for 6-8 minutes per side, or until crispy, golden brown, and cooked through to an internal temperature of 165°F.
⏱️ 16 min
- 5
Once the chicken is cooked, remove it from the pan and brush generously with 1/3 cup of barbecue sauce. Let the chicken rest for a few minutes before slicing.
⏱️ 5 min
- 6
While the chicken rests, add the drained can of corn to the same skillet (or a separate one) and cook over medium-high heat, stirring occasionally, until lightly charred. This should take about 5-7 minutes.
⏱️ 7 min
- 7
To make the avocado dressing, combine the ripe avocado, a bunch of cilantro, the juice from 1 lime or lemon, 1 tablespoon of olive oil, 1/3 cup of whole yogurt, salt, pepper, and 2 tablespoons of honey in a blender or food processor. Blend until smooth and creamy. If the dressing is too thick, add a little water, additional yogurt, or lime juice until you reach your desired consistency.
⏱️ 5 min
- 8
To assemble the salad, arrange the chopped butter lettuce as the base in a large serving bowl or individual bowls. Top with the sliced hard boiled eggs, sliced red onion, sliced pepperoncinis, halved cherry tomatoes, charred corn, sliced BBQ chicken, and roasted baby gold potatoes.
⏱️ 5 min
- 9
Drizzle the avocado dressing generously over the assembled salad and serve immediately. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
BBQ Chicken Cobb Salad with Avocado Dressing
For the Salad
- 1 pound boneless, skinless chicken thighs
- 1 cup cherry tomatoes, halved
- 1/3 cup barbecue sauce
- 1 can corn, drained
- 1/2 cup pepperoncinis, sliced
- 1/4 red onion, sliced
- 2 cups baby gold potatoes, halved
- 1 head butter lettuce, chopped
- 3 hard boiled eggs, sliced
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon pepper, as needed
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- avocado oil spray, as needed
For the Avocado Dressing
- 1 ripe avocado
- 1 bunch cilantro
- 1 lime or lemon juice, from 1 lime or lemon
- 1 tablespoon olive oil
- 1/3 cup whole yogurt
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon pepper, to taste
- 2 tablespoons honey
Instructions
- 1
Preheat your oven to 425°F. Wash and cut the baby gold potatoes in half. In a medium bowl, toss the potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/2 teaspoon of paprika. Spread the seasoned potatoes in a single layer on a baking sheet and roast for 30-45 minutes, or until tender and lightly browned.
⏱️ 45 min•🌡️ 425 - 2
While the potatoes are roasting, pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Place the seasoned chicken in the refrigerator until ready to cook.
⏱️ 5 min - 3
Prepare the remaining salad ingredients: slice the cherry tomatoes (if not already halved), slice the red onion, slice the pepperoncinis, slice the hard boiled eggs, and chop the butter lettuce.
⏱️ 10 min - 4
Heat a large skillet over medium-low heat until hot. Lightly spray the pan with avocado oil. Add the chicken thighs to the hot pan and cook for 6-8 minutes per side, or until crispy, golden brown, and cooked through to an internal temperature of 165°F.
⏱️ 16 min - 5
Once the chicken is cooked, remove it from the pan and brush generously with 1/3 cup of barbecue sauce. Let the chicken rest for a few minutes before slicing.
⏱️ 5 min - 6
While the chicken rests, add the drained can of corn to the same skillet (or a separate one) and cook over medium-high heat, stirring occasionally, until lightly charred. This should take about 5-7 minutes.
⏱️ 7 min - 7
To make the avocado dressing, combine the ripe avocado, a bunch of cilantro, the juice from 1 lime or lemon, 1 tablespoon of olive oil, 1/3 cup of whole yogurt, salt, pepper, and 2 tablespoons of honey in a blender or food processor. Blend until smooth and creamy. If the dressing is too thick, add a little water, additional yogurt, or lime juice until you reach your desired consistency.
⏱️ 5 min - 8
To assemble the salad, arrange the chopped butter lettuce as the base in a large serving bowl or individual bowls. Top with the sliced hard boiled eggs, sliced red onion, sliced pepperoncinis, halved cherry tomatoes, charred corn, sliced BBQ chicken, and roasted baby gold potatoes.
⏱️ 5 min - 9
Drizzle the avocado dressing generously over the assembled salad and serve immediately. Enjoy!
⏱️ 1 min