Barbecue Chicken Cobb Salad

• 1 bottle (18 ounces) barbecue 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
• 2 avocados, peeled and chopped
• 3 plum tomatoes, chopped
• 2 small carrots, thinly sliced
• 1 medium sweet red or green pepper, chopped
• 3 hard-boiled large eggs, chopped
• 6 bacon strips, cooked and crumbled
• 1-1/2 cups shredded cheddar cheese
• Salad dressing of your choice

1. In a greased 3-qt. slow cooker, mix barbecue sauce, brown sugar, garlic powder and paprika. Add chicken; turn to coat. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°).
2. Remove chicken from slow cooker; cut into bite-sized pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, avocado, vegetables, eggs, bacon and cheese over romaine. Drizzle with dressing.

barbecue sauce, brown sugar, garlic, paprika, chicken breasts, romaine, avocados, tomatoes, carrots, sweet red, eggs, bacon, cheddar cheese, salad dressing

Taken from www.tasteofhome.com/recipes/barbecue-chicken-cobb-salad/ (may not work)