A perfectly light summer dinner salad that’s delicious with the Buttery Croissant Roll recipe. Adapted from the cookbook Our Best Bites
Barbecue Chicken Cob Salad
6 cups romaine lettuce or spring mix
6 cups spinach
1 large chicken breast grilled with your favorite BBQ sauce and diced
4-6 pieces cooked bacon chopped
2 Roma tomatoes diced
1 large avocado diced
3 soft boiled eggs diced
4 scallions sliced
1/2 cup shredded cheddar cheese
Ranch dressing (homemade or Wingstop Ranch is delicious!)
Fill a large chilled salad bowl with the lettuce and spinach mixed together. Top with cooled grilled chicken, bacon, Roma tomatoes, avocado, hard-boiled eggs, green onions, and shredded cheddar cheese. Let everyone view your beautiful presentation before topping with the dressing and tossing the whole salad together.
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