Bbq Chicken Cobb Salad

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  • Yield: 4 servings
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4 chicken thighs, bone in

2 cups Mesa BBQ Sauce, recipe follows

Salt and freshly ground pepper


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


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


  1. 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.
  2. Mix all ingredients for dressing, and season with salt and pepper.
  3. 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.


  1. 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.
  2. 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.