Last summer a group of friends and I started what we called a ‘Picnic Club’. It was basically just a good excuse to get together every week to enjoy delicious food and each-other’s company. We’d gather at a park or someone’s back yard, play lawn games, drink wine and eat, eat, eat. It was amazing! We did it potluck style so everyone brought something. I started looking forward to it every week. I also started compiling what I call ‘picnic-friendly’ recipes on Pinterest. This one was one of my favorites from last year! Not only is it beautiful, and colorful to look at but it tastes fantastic. It’s a salad, but not. It’s a hearty salad that has a lot of protein and doesn’t skimp on the good stuff (hello avocado! hello bacon!). Hope this recipe inspires you, and maybe even encourages you to start your own picnic club 🙂
I loved using Della’s NEW Basmati with Caramelized Onions for this recipe because it adds a nutty, sweet flavor. I really love adding rice to my salad recipes because it bulks them up and makes it more of a meal.
BBQ Chicken Cobb Rice Salad
2 C Della Basmati with Caramelized Onion, Cooked as directed
1-2 Eggs, hard boiled
3-4 Strips of Bacon, cooked and chopped
Chicken, baked with BBQ sauce, sliced
Blue cheese, crumbled
¼ Red Onion, sliced thin
Avocado, sliced lengthwiseTomatoes, cut in half
Handful of Mixed Greens
Salt + Pepper
Dressing (homemade or store-bought): White Balsamic Vinegar, Olive Oil, Lemon juice, Dijon Mustard (to taste), a little honey
- Cook Della Basmati with Caramelized Onion rice as directed.
- Prepare warm ingredients: Cook bacon in a large skillet over medium until fully cooked and crispy, boil the eggs for about 10 min, cool, and peel off sheel, marinate the chicken in a casserole dish with BBQ sauce and bake @ 400 for about 40 min.
- Chop all fresh ingredients.
- Assemble your salad. Spoon cooked rice in first, and then layer cooked and raw veggies. Pour dressing on top if desired. ENJOY!