How to Make Snoop Dogg’s BBQ Chicken Cobb Salad Recipe

Linda Pugliese

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 reads up—both literally and figuratively: “A book of salads, that’s what I need!” Then he pitched to 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 flip flops for 15-ish minutes. It’s the only way I cook bacon now—and I guarantee you’ll follow suit.

Advertisement – Continue Reading Below




Total Time:





For the salad

2 tsp.

Lawry’s Seasoned Salt

Freshly ground black pepper


boneless, skinless chicken breasts


small blue corn tortillas, cut into ½” strips (or store-bought chips)


heads Little Gem lettuce, torn


cherry tomatoes, halved


Persian cucumbers, thinly sliced

For the garlicky ranch dressing

1/4 tsp.

plus 2 tbsp. mayonnaise

1 tbsp.

plus 1 tsp. white vinegar

Freshly ground black pepper

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

  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 minutes. 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.

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at

Advertisement – Continue Reading Below


Leave a Comment