Shelly's Recipe

LAYERED BARBECUE CHICKEN COBB SALAD

Category: Salads - Poultry

1 large cucumber, scored, seeded and sliced
1/2 small red onion
2 medium yellow or red tomatoes, seeded
1 avocado, peeled and seeded
1 (16 oz) pkg iceberg lettuce salad mix
3/4 cup (3 oz) shredded Monterey Jack or cheddar cheese
1 lb boneless, skinless chicken breasts
Salt and coarsely ground black pepper
1/2 cup barbecue sauce
3 slices bacon, crisply cooked, drained and crumbled (optional)
1/2 cup ranch salad dressing

Cut cucumber slices in half and slice onion. Dice tomatoes and avocado. Place half of the lettuce into bowl. Layer with tomatoes, cucumber and remaining lettuce. Sprinkle with cheese and top with avocado and onion. Cover; refrigerate salad until ready to serve.

Prepare grill for direct cooking over medium coals. Cut chicken into 1-inch cubes; thread onto four 12-inch skewers and season with salt and black pepper. Place kebabs on grid of grill. Grill, covered, 10-12 minutes or until chicken is no longer pink in the center, turning occasionally with barbecue tongs and brushing with barbecue sauce. Discard any remaining barbecue sauce. Remove chicken from grill; cool slightly and remove from skewers.

Arrange chicken down center of salad; sprinkle with bacon, if desired. Drizzle dressing over salad; toss gently and serve immediately. Serves 8