Barbecue Chicken Cobb Salad



1 package (16 ounces) iceberg lettuce salad mix
1 large cucumber
1/2 small red onion
1 avocado, peeled
2 medium tomatoes, seeded
3/4 cup (3 ounces) shredded cheddar cheese
1 pound 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
1.Place lettuce in Simple Additions® Round Serving Bowl. Score cucumber using Zester/Scorer. Cut cucumber in half crosswise and remove seeds using The Corer™. Slice cucumber and onion using Ultimate Mandoline fitted with v-shaped blade; cut cucumber slices in half using Chef’s Knife. Using Avocado Peeler, cut avocado in half lengthwise; remove seed and cut flesh away from skin. Dice avocado and tomatoes using Chef’s Knife. Arrange cucumber, onion, avocado, tomatoes and cheese in diagonal rows, leaving a row open down center. Cover; refrigerate salad until ready to serve.
2. 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 BBQ Tongs and brushing with barbecue sauce using BBQ Basting Bottle. Discard any remaining barbecue sauce. Remove chicken from grill; cool slightly and remove from skewers.
3. Arrange chicken down center of salad; sprinkle with bacon, if desired. Drizzle dressing over salad; toss gently and serve immediately.

Yield: 8 servings of

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