BBQ Chicken Cobb Salad

We love having salads for dinner. In my mind it's a quick and easy meal to fix, but it's also filling and fresh. Caleb will only eat salads that have lots of things in them, so this salad is right up his alley. I am not a fan of the traditional Cobb salad, but only because I don't like bleu cheese. This BBQ Chicken version of the Cobb is more my style, and it's extra filling with the protein from the egg, chicken, and black beans. It's perfect for a summer dinner!

BBQ Chicken Cobb Salad
2 cups cooked, diced chicken
favorite barbecue sauce, to taste
2 cups mixed salad greens
6 strips bacon, cooked and crumbled
3 hard-boiled eggs, peeled and chopped
2 tomatoes, seeded and chopped
1 ripe avocado, cubed (or guacamole)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can yellow corn, drained
1 cup grated cheddar and/or Monterey jack cheese
favorite ranch and/or honey mustard dressing, to taste
salt and freshly ground black pepper, to taste

Toss the chicken with enough barbecue sauce to coat. Season with salt and pepper. (Chicken mixture can be heated under the broiler if you want it warm.)

Pile the lettuce into a shallow serving bowl. Arrange the chicken, bacon, eggs, tomato, avocado, beans, corn, and cheese in thin rows over the letter. Serve with sides of ranch dressing, honey mustard, and barbecue sauce. Makes 2 large or 4 small servings.

source: recipe from the kitchn