Barbecue Chicken Cobb Salad

material

• 1 bottle of barbecue sauce (18 ounces)
• 2 tablespoons of brown sugar
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon of paprika
• 1-1 / 2 pounds of boneless chicken breast
• 12 chopped romaine cups
• 3 tomato plums, chopped
• 2 avocados, peeled and chopped
• 2 small carrots, thinly sliced
• 1 sweet, chopped red or green bell pepper
• 3 large boiled eggs, chopped
• 6 bacon strips, cooked and crushed
• 1-1 / 2 cups grated shredded cheese
• Your choice of salad dressing

Directions

In 3-qt lubricant. slow cooker, mix barbecue sauce, brown sugar, garlic powder and paprika. 

Add chicken; switch to coat. Cook, cover, at low 3-4 hours or until the chicken is tender (the thermometer must read at least 165 °).

Remove chicken from the slow cooker; bite-sized pieces. 

In a bowl, stir the chicken with 1 cup of barbecue sauce sauce. Place romaine on a large serving plate; arrange chicken, vegetables, avocados, eggs, bacon, and cheese on romaine. 

Drizzle with dressing.

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