Bbq Chicken Cobb Salad Recipe

• 4 x Chicken thighs bone in
• 2 c. Mesa BBQ Sauce see * Note Salt to taste Freshly-grnd black pepper to taste
• 3 c. Roughly-torn red leaf lettuce
• 3 c. Roughly-torn romaine lettuce
• 1/2 lb American blue cheese crumbled
• 1 lrg Avocado peeled, pit removed, and thinly sliced
• 1 x Vidalia onion sliced crosswise into 1/2"-thick slices and grilled
• 2 x Plum tomatoes quartered
• 1/4 c. Lowfat sour cream
• 1 c. Buttermilk
• 2 x Garlic cloves finely minced
• 2 Tbsp. Finely-minced red onion
• 1 Tbsp. Fresh lime juice
• 1 tsp Cayenne pepper Salt to taste

1. Marinate chicken in Mesa BBQ Sauce for 2 hrs in the refrigerator.
2. Preheat grill.
3. Remove chicken from marinade and grill each thigh for 6 to 7 min on each side or possibly till cooked through.
4. Arrange lettuce on 4 plates, top each plate with a chicken thigh.
5. Garnish with blue cheese, avocado, onion and tomato.
6. Drizzle with the buttermilk dressing.
7. This recipe yields 4 servings.

chicken, bbq sauce, roughlytorn red leaf lettuce, roughlytorn romaine lettuce, blue cheese, avocado, vidalia onion, tomatoes, sour cream, buttermilk, garlic, red onion, lime juice, cayenne pepper salt

Taken from cookeatshare.com/recipes/bbq-chicken-cobb-salad-80627 (may not work)