One of our favorite summer meals {that we actually eat all year round} is barbecue chicken cobb salad. It’s quick and easy to throw together, looks amazing, and is so flavorful that it doesn’t even need salad dressing.
To make it, place 6-8 chicken breasts in the crockpot and cover them with a bottle of barbecue sauce. Cook on Low for 5-8 hours then remove the chicken from the sauce and shred it with a fork.
On a large platter, lay a bed of greens. I like to mix romaine lettuce with baby spinach leaves but any salad base will work.
Top the bed of lettuce with the shredded chicken and your favorite salad toppings. I like to place the shredded chicken in a section right down the middle and then add rows of other toppings alongside it. Our favorite toppings get changed up regularly but often include chopped hard boiled eggs, grated carrots, baby corn cobs, black olives, halved grape tomatoes, diced green pepper, chopped artichoke hearts, and sliced mushrooms. Add a row of shredded cheddar or crumbled feta or let everyone sprinkle it on their salad once served.
Barbecue chicken cobb salad is such a great summer meal but filling as well especially when you add a side of french bread and some fruit. And with the rows of colorful vegetables, it’s pretty enough to serve to company.
What’s your favorite summer meal?
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