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BBQ Chicken Cobb Salad with Avocado Ranch

  • mm
  • on February 27, 2020
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I know this salad is much-loved because it’s on repeat in my home all summer long. I often serve it in the winter months as well, just to take my palate on a little escape. It’s easy to make and combines flavors that my family and I love. The avocado ranch is quite possibly one of my favorite dressings ever. It’s not only great to top this salad, but it also doubles as a yummy dip for chips and crackers. It’s everything you love about ranch without the funky ingredients in the bottled stuff. Yes, please!

Recipe

  • 1. Make the dressing. In a high-speed blender or food processor, combine the buttermilk, avocado, cilantro, chives, and lime juice and puree until smooth. Taste and season with salt and pepper. Cover and refrigerate until ready to use. (The avocado ranch can be made up to 1 day in advance.)
  • 2. Make the salad. Heat a grill to medium-high or a grill pan over medium-high.
  • 3. In a medium bowl, toss the chicken with the barbecue sauce to coat. Grill for about 5 minutes per side, until lightly charred and cooked through.
  • 4. In a medium bowl, stir together the corn, olive oil, cilantro, and a dash of chili powder. Season with salt and pepper.
  • 5. In a large bowl, toss together the lettuce, black beans, and tomatoes. Top with the corn mixture, sliced avocado, and bacon. Finish the salad with the chicken, a drizzle of the dressing, and hard-boiled eggs, if desired. Serve with the remaining dressing alongside.
  • How to Grill Corn
  • Here’s my favorite way to grill corn: Heat a charcoal or gas grill to high. Brush the grates with olive oil. Add the corn, husk on, and grill, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from the grill and carefully peel back the husks, removing them completely. Return the husked corn to the grill and continue to cook, turning every 1 to 2 minutes, until the kernels are lightly charred, about 5 minutes. Watch closely to avoid burning. Season as desired.
  • Here’s my favorite way to grill corn: Heat a charcoal or gas grill to high. Brush the grates with olive oil. Add the corn, husk on, and grill, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from the grill and carefully peel back the husks, removing them completely. Return the husked corn to the grill and continue to cook, turning every 1 to 2 minutes, until the kernels are lightly charred, about 5 minutes. Watch closely to avoid burning. Season as desired.

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