Snoop Dogg’s BBQ Chicken Cobb Salad

Ingredients

FOR THE SALAD

• 2 tsp. Lawry’s Seasoned Salt
• 1/2 tsp. garlic powder
• 1/2 tsp. chili powder
• 1/4 tsp. cayenne pepper
• Freshly ground black pepper 
• 2 boneless, skinless chicken breasts
• 1 c. BBQ sauce
• 2 to 4 large eggs
• Neutral oil, for frying
• 4 small blue corn tortillas, cut into ½” strips (or store-bought chips)
• Kosher salt
• 1/2 lb. sliced bacon
• 3 heads Little Gem lettuce, torn
• 1 pt. cherry tomatoes, halved
• 1 avocado, sliced
• 2 Persian cucumbers, thinly sliced
• 2 oz. blue cheese
• Freshly sliced chives

FOR THE GARLICKY RANCH DRESSING

• 1/4 c. plus 2 tbsp. mayonnaise
• 1/4 c. buttermilk
• 1 tbsp. plus 1 tsp. white vinegar
• Pinch garlic powder
• Kosher salt
• Freshly ground black pepper

Directions

In a small bowl, whisk together Lawry’s, garlic powder, chili powder, cayenne, and ¼ teaspoon black pepper. Rub all over chicken and let sit 15 minutes. Preheat oven to 400º.

Place chicken on a parchment-lined rimmed baking sheet and brush with BBQ sauce. Bake until a thermometer inserted into the thickest part of the chicken reads 165º, 25 to 30 minutes. Let rest, then slice.

Meanwhile, in a large pot of boiling water, cook eggs for 10 minutes. Transfer to an ice bath. Once cool, peel and cut into quarters.

Wipe out and dry pot completely. Heat ½” oil over medium heat until it bubbles up when you drop in a tortilla strip. Fry tortilla strips until golden, 1 minute. Transfer to a paper towel-lined plate. Season with salt.

Heat a large skillet over medium heat and add bacon. Stir occasionally until curly and crispy, 15 to 20 minutse. Transfer to a paper towel-lined plate, then crumble.

Meanwhile, make the garlicky ranch: Whisk all ingredients together in a small bowl and season with salt and pepper.

Arrange lettuce, tomatoes, avocado, cucumbers, and eggs on a platter. Top with bacon, blue cheese, and chicken. Drizzle with dressing and sprinkle with chives, tortilla strips, and more pepper.