Snoop Dogg's BBQ Chicken Cobb Is The Only Salad You Need This Summer

© Linda Pugliese Snoop Dogg's BBQ Chicken Cobb Salad is packed with tangy BBQ chicken, homemade blue corn tortilla chips, crispy bacon, and avocado.

Working with Snoop is just as fun as you'd think. Watching him try a lychee (not a fan— "too much like an eyeball") or his first homemade crouton (huge fan) was priceless. While I was helping on the set of Martha & Snoop's Potluck Dinner Party—creeping in the background of their amazing friendship—he was endlessly curious, asking Martha to "teach him how to learn." I've actually learned some things from Snoop, too.

When Martha told Snoop about my cookbook, Salad Freak (available now!), he lit up—both literally and figuratively: "A book of salads, that's what I need!" Then he pitched me his idea for a BBQ Chicken Cobb, aka your classic Cobb, but with bling on it. It's got smoky, sweet, and sticky BBQ chicken, homemade blue corn tortilla strips (Snoop's brilliant addition; they give every bite some salty crunch and help tie the whole salad together), and most important, the world's curliest and crispiest bacon, cooked Snoop's way. The first time I watched Snoop cook bacon I was mesmerized and shocked. Forget carefully laying down individual strips! Snoop just dumps all the bacon into a hot pan, piled high in a big clump, and swirls it occasionally with tongs for 15-ish minutes. It's the only way I cook bacon now—and I guarantee you'll follow suit.

Yields: 4 servings

Total Time: 1 hour

Ingredients

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• 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

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Meanwhile, make the garlicky ranch: Whisk all ingredients together in a small bowl and season with salt and pepper.
7. 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.