BBQ Chicken Cobb Salad with Avocado Ranch

This salad is so good for summer dinners!

Serve with some homemade biscuits.

Recipe adapted from the Half Baked Harvest Cookbook.


  • 1 1/2 lbs. chicken breasts
  • 1/3 c. BBQ sauce, store-bought or homemade
  • 2 c. fresh grilled or frozen thawed corn
  • 1 TBSP olive oil
  • 1/2 c. cilantro, chopped
  • 1 dash Chili powder
  • Salt and black pepper
  • 3 heads romaine lettuce, shredded
  • 1 can black beans, drained and rinsed
  • 1 c. cherry tomatoes, halved
  • 2 avocados, sliced
  • 3 or 4 hard-boiled eggs sliced (optional)
  • Tortilla chip strips (optional)
  • Extra BBQ sauce (optional)

Avocado Ranch

  • 1 c. buttermilk
  • 1 avocado
  • 1/4 c. fresh cilantro
  • 1 TBSP chopped fresh chives
  • Juice of 1 lime
  • Salt and black pepper


  1. Heat a grill, grill pan, or skillet over medium-high heat. May also cook chicken in the oven at 450 degrees. 
  2. 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.
  3. In a medium bowl, stir together the corn kernels, olive oil, cilantro, and a dash of chili powder. Season with salt and pepper.
  4. In a large bowl, toss together the lettuce, black beans, and tomatoes. Top with the corn mixture, and sliced avocado. Finish the salad with the chicken, a drizzle of the avocado ranch (recipe below), and hard-boiled eggs and tortilla chip strips, if desired. Serve with the remaining ranch alongside plus extra BBQ sauce.
  5. Avocado Ranch: In a 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.)

BBQ Chicken Cobb Salad with Avocado Ranch:

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