Bbq Chicken Cobb Salad

Ingredients
  • 4 chicken thighs, bone in
  • 2 cups Mesa BBQ Sauce, recipe follows
  • Salt and freshly ground pepper
  • MESA BBQ SAUCE:
  • 2 tablespoons (1/4 stick) butter
  • 1/2 medium red onion, finely diced
  • 3 garlic cloves, minced
  • 6 plum tomatoes, coarsely diced
  • 1/4 cup ketchup
  • 3 tablespoons dark molasses
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dark brown sugar
  • 1 tablespoon honey
  • 1 teaspoon cayenne
  • 1 tablespoon ancho chile powder (available at Hispanic or specialty markets)
  • 1 tablespoon pasilla chile powder (available at Hispanic or specialty markets)
  • 1 tablespoon paprika
  • 1 tablespoon Worcestershire sauce
  • BUTTERMILK DRESSING:
  • 1/4 cup sour cream
  • 3/4 cup buttermilk
  • 2 cloves garlic, finely chopped
  • 3 tablespoons finely chopped red onion
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground pepper
  • 3 cups red leaf lettuce, roughly torn
  • 3 cups romaine lettuce, roughly torn
  • 1/2 pound American blue cheese, crumbled
  • 1 large avocado, peeled, pit removed and thinly sliced
  • 1 Vidalia onion, peeled and sliced crosswise into 1/2-inch thick slices and grilled
  • 2 plum tomatoes, quartered
  • Salt and freshly ground pepper
Directions

Marinate chicken in bbq sauce for 2 hours in the refrigerator. Remove from marinade and grill each thigh for 6 to 7 minutes on each side or until cooked through.

MESA BBQ SAUCE:

In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.

Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen

BUTTERMILK DRESSING:

Mix all ingredients for dressing, and season with salt and pepper.

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.

Yield: 4 servings


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