BBQ CHICKEN COBB SALAD

Ingredients

1 1/2 pounds boneless chicken breasts

1/3 cup barbecue sauce (your favorite)

2 cups fresh or frozen thawed corn

kosher salt & black pepper

2-3 heads romaine lettuce, chopped

15oz can black beans, drained and rinsed

1 cup cherry tomatoes, halved

1 avocado, sliced

6 bacon slices, cooked and chopped

4 hard boiled eggs, quartered

1 cup cheddar cheese, grated

DRESSING

2/3 cup non-fat greek yogurt

2/3 cup mayonnaise

1/2 cup fresh parsley, chopped

2 tablespoons fresh dill, chopped

1 tablespoon fresh chives, chopped

1 clove garlic, grated or finely minced

1 teaspoon worcestershire sauce

1/4 teaspoon paprika

1 lime, juiced

1/4 cup water

Kosher salt & black pepper

directions

Heat a grill, grill pan, or skillet over medium-high heat.

In a medium bowl, toss the chicken with your barbecue sauce to coat. Marinate for 30 minutes. Grill for about 5 minutes per side, until lightly charred and cooked through.

In a large bowl or platter, toss together lettuce, black beans, corn, cheese and tomatoes. Top with sliced avocado and bacon. Finish the salad with cooked chicken, hard boiled eggs and a drizzle of dressing. Serve the remaining dressing on the side.

DRESSING

In a medium bowl, combine all dressing ingredients and season with salt and pepper.