Snoop Dogg’s BBQ Chicken Cobb Salad | SaveurBack ButtonSearch IconFilter Icon

Step 1

Instructions

Step 2

Make the ranch dressing: In a small bowl, whisk together the mayonnaise, buttermilk, vinegar, garlic powder, and salt and black pepper to taste. Refrigerate until ready to use (up to 1 week). Make the chicken: Position a rack in the center of the oven and preheat to 400°F. In a shallow bowl, whisk together the Lawry’s, garlic powder, chili powder, cayenne, and black pepper. Add the chicken and coat with the rub, then transfer to a parchment-lined rimmed baking sheet. Set aside for 15 minutes to allow the salt to penetrate (or cover with plastic wrap and refrigerate for up to 12 hours). Using a silicone brush, coat the chicken with the barbecue sauce, then bake until cooked through and a thermometer inserted into the thickest part of the breast reads 165°F, 25–30 minutes. When cool enough to handle, slice thickly on the bias. Make the toppings: Fill a medium bowl with ice water and bring a medium pot of water to boil. Lower in the eggs, then boil for 10 minutes. Using a slotted spoon, transfer to the ice bath. When cool enough to handle, peel and quarter the eggs lengthwise. Wipe out the pot to dry completely and return it to the stove. To the empty pot, add oil to a depth of ½ inch and turn the heat to medium-high. When an instant-read thermometer reads 350°F (or the oil bubbles when you drop a tortilla strip in it), add the strips and fry until golden brown, about 1 minute. Transfer to a paper-towel-lined plate and season with salt. Make the salad: Arrange the lettuce on a serving platter, then top with the tomatoes, cucumbers, and avocado. Decorate with the egg and sprinkle with the blue cheese. Fan the chicken slices over the top, then drizzle with the dressing and top with the chives, tortilla strips, and black pepper.