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Recipe
Bbq Chicken Cobb Salad Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 255 | |
| Calories from Fat 174 | 68% |
| Total Fat 19.75g | 25% |
| Saturated Fat 12.59g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 867mg | 36% |
| Potassium 271mg | 8% |
| Total Carbs 5.25g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.83g | 3% |
| Protein 14.53g | 23% |
Ingredients Convert Measures
- 4 x Chicken thighs bone in
- 2 c. Mesa BBQ Sauce see * Note
- Salt to taste
- Freshly-grnd black pepper to taste
- 3 c. Roughly-torn red leaf lettuce
- 3 c. Roughly-torn romaine lettuce
- 1/2 lb American blue cheese crumbled
- 1 lrg Avocado peeled, pit removed,
- and thinly sliced
- 1 x Vidalia onion sliced crosswise
- into 1/2"-thick slices and grilled
- 2 x Plum tomatoes quartered
- 1/4 c. Lowfat sour cream
- 1 c. Buttermilk
- 2 x Garlic cloves finely minced
- 2 Tbsp. Finely-minced red onion
- 1 Tbsp. Fresh lime juice
- 1 tsp Cayenne pepper
- Salt to taste
Directions
- Marinate chicken in Mesa BBQ Sauce for 2 hrs in the refrigerator. Preheat grill.
- Remove chicken from marinade and grill each thigh for 6 to 7 min on each side or possibly till cooked through.
- Arrange lettuce on 4 plates, top each plate with a chicken thigh. Garnish with blue cheese, avocado, onion and tomato. Drizzle with the buttermilk dressing.
- This recipe yields 4 servings.
