Bbq Chicken Cobb Salad Recipe

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Bobby Flay on Food Network


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2 tablespoons dark brown sugar

1/2 medium red onion, finely diced

Salt and freshly ground pepper

1 tablespoon ancho chile powder (available at Hispanic or specialty markets)

1 Vidalia onion, peeled and sliced crosswise into 1/2-inch thick slices and grilled

3 tablespoons finely chopped red onion

1 tablespoon Worcestershire sauce

1 tablespoon pasilla chile powder (available at Hispanic or specialty markets)

1/4 teaspoon cayenne pepper

4 chicken thighs, bone in

1 teaspoon cayenne

3/4 cup buttermilk

1/4 cup sour cream

2 tablespoons (1/4 stick) butter

3 cups red leaf lettuce, roughly torn

3 tablespoons dark molasses

1 large avocado, peeled, pit removed and thinly sliced

2 tablespoons Dijon mustard

2 cloves garlic, finely chopped

6 plum tomatoes, coarsely diced

1/2 pound American blue cheese, crumbled

1 tablespoon paprika

3 cups romaine lettuce, roughly torn

2 tablespoons fresh lime juice

3 garlic cloves, minced

2 plum tomatoes, quartered

2 cups Mesa BBQ Sauce, recipe follows

1/4 cup ketchup

1 tablespoon honey

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