Barbecue Chicken Cobb Salad

Another great recipe from Taste of Home Magazine! This became an instant favorite of mine so much that I made it twice in two weeks! The recipe calls to make the chicken in a slow cooker, but this would be great with grilled chicken as well. I served this with a choice of ranch and blue cheese dressing and that worked out very nice. This would also make a great pocket sandwich too. My husband will put anything on bread and this is a great recipe for that too! The only ingredient that I left off was bacon, but feel free to add that to yours!

INGREDIENTS (6 servings)
1 bottle (18 ounces) of your favorite BBQ sauce
2 Tablespoons brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 1/2 pounds boneless, skinless chicken breasts
12 cups chopped romaine
3 plum tomatoes chopped
2 avocados peeled and chopped
2 small carrots, diced
1 medium red or green pepper, chopped
3 large hard boiled eggs, chopped
6 bacon strips, cooked and crumbled (optional)
1 1/2 cups shredded cheddar cheese

Blue cheese and/or ranch dressing

DIRECTIONS
In a greased 3 quart slow cooker mix the BBQ sauce, brown sugar, garlic powder, and paprika. Add the chicken breasts and coat with the sauce. Cook covered on low 3-4 hours until the chicken is cooked through. Remove the chicken from the slow cooker, cut into bite size pieces. Add back into the slow cooker and coat with the sauce.
Place romaine on a large serving platter, arrange chicken, vegetables, avocado, hard boiled eggs, bacon and cheese. Drizzle with dressing or let everyone add their own dressing.

Enjoy!