Bbq Chicken Cobb Salad

• 4 chicken thighs, bone in
• 2 cups Mesa BBQ Sauce, recipe follows
• Salt and freshly ground pepper
• 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
• 1/4 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
• Salt and freshly ground pepper

1. Marinate chicken in bbq sauce for 2 hours in the refrigerator.
2. Remove from marinade and grill each thigh for 6 to 7 minutes on each side or until cooked through.
3. In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes.
4. Add the tomatoes and simmer 15 minutes.
5. Add the remaining ingredients and simmer 20 minutes.
6. Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature.
7. May be refrigerated up to 1 week or frozen
8. Mix all ingredients for dressing, and season with salt and pepper.
9. Arrange lettuce on 4 plates, top each plate with a chicken thigh.
10. Garnish with blue cheese, avocado, onion and tomato.
11. Drizzle with the buttermilk dressing.
12. Yield: 4 servings

chicken, bbq sauce, salt, butter, red onion, garlic, tomatoes, ketchup, dark molasses, mustard, brown sugar, honey, cayenne, ancho chile powder, chile powder, paprika, worcestershire sauce, sour cream, buttermilk, garlic, red onion, lime juice, cayenne pepper, salt, red leaf lettuce, romaine lettuce, blue cheese, avocado, vidalia onion, tomatoes, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/bbq-chicken-cobb-salad-recipe.html (may not work)