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Monterey Chicken Cobb Salad

Libby with Lemony Thyme
Monterey Chicken Cobb Salad is a family favorite that even your most challenging eaters will enjoy!!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 6

Ingredients
  

For the Monterey Chicken

  • 3 boneless skinless chicken breasts, about 2 pounds
  • 6 Tablespoons hickory bbq sauce or favorite
  • 6 slices bacon cooked crispy
  • 3/4 cup shredded Monterey Jack cheese
  • 1 Roma tomato diced
  • 1 scallion thinly sliced
  • 1 jalepeno finely diced

For the Salad

  • 8-10 cups lettuce chopped
  • 3 hardboiled eggs quartered
  • 2 avocado diced
  • 2-3 Roma tomatoes diced
  • 3 scallions thinly sliced
  • 2 corn on the cobb roasted, kernels removed from cobb
  • 6 strips bacon cooked crisp, chopped
  • 1 cup shredded Monterey Jack cheese

For the Chili Ranch Dressing

  • 1 cup buttermilk
  • 1/2 cup mayonaise
  • 2 Tablespoons fresh chives (or parsley) minced
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • pinch black pepper

Instructions
 

For the Monterey Chicken

  • Preheat oven to 350 degrees. Grill chicken breasts until almost done (about 155 degrees).
  • Top each grilled chicken breasts with a schmear of bbq sauce, two slices of crispy bacon and a handful of shredded cheese. Place in oven for 10 minutes or until cheese is melted and bubbly and chicken registers 165 degrees.
  • Remove from oven and sprinkle with diced tomato, jalapeno and scallion. Allow to rest for 5 minutes before slicing.

For the Chili Ranch Dressing

  • Combine all ingredients. Chill until ready to serve.

For the Salad

  • Place all salad ingredients on large platter. Top with sliced Monterey Chicken and drizzle with Chili Ranch Dressing.