BBQ Chicken Cobb Salad

Recipe Ingredients

4		Chicken thighs - bone in
2 cups	474ml	Mesa BBQ Sauce - (see recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste
3 cups	120g / 4.2oz	Roughly-torn red leaf lettuce
3 cups	711ml	Roughly-torn romaine lettuce
1/2 lb	227g / 8oz	American blue cheese - crumbled
1 lb	454g / 16oz	Avocado - peeled, pit removed, (large)
		And thinly sliced
1		Vidalia onion - sliced crosswise
		Into 1/2"-thick slices and grilled
2		Plum tomatoes - quartered
		Buttermilk Dressing
1/4 cup	59ml	Sour cream
1 cup	237ml	Buttermilk
2		Garlic cloves - finely chopped
2 tablespoons	30ml	Finely-chopped red onion
1 tablespoon	15ml	Fresh lime juice
1 teaspoon	5ml	Cayenne pepper
		Salt - to taste

Recipe Instructions

Marinate chicken in Mesa BBQ Sauce for 2 hours in the refrigerator. Preheat grill.

Remove chicken from marinade and grill each thigh for 6 to 7 minutes on each side or until cooked through.

Arrange lettuce on 4 plates, top each plate with a chicken thigh. Garnish with blue cheese, avocado, onion and tomato. Drizzle with the buttermilk dressing.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A32) - from the TV - FOOD NETWORK

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