How do you make Snoop Dogg’s BBQ Chicken Cobb Salad Recipe?

How do you make Snoop Dogg's BBQ Chicken Cobb Salad Recipe?

Linda Pugliese

Working with Snoop is as much fun as you might 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 out on the set of Martha & Snoop’s Potluck Dinner Party—creeping into the background of their amazing friendship – he was endlessly curious and asked Martha to “teach him how to learn.” I actually learned some things from Snoop as well.

When Martha told Snoop about my cookbook, salad freak now available!), he lit up—both literally and figuratively: “I need a book of salads!” Then he presented me with his idea for a BBQ Chicken Cobb, also called your classic Cobb, but with bling on it. It has smokey, sweet and sticky BBQ chicken, homemade blue corn tortilla strips (Snoop’s brilliant addition; they give each bite a salty crunch and help bind the whole salad together), and most importantly, the world’s most curly and crispy bacon, cooked Snoop’s way. The first time I saw Snoop cook bacon, I was mesmerized and shocked. Forget carefully laying loose strips! Snoop simply dumps all the bacon into a hot pan, piled high in a big clump, and occasionally whirling it with tongs for 15 minutes. It’s the only way I cook bacon right now – and I guarantee you’ll follow suit.

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Total time:





For the salad

2 tsp.

Lawry’s Seasoned Salt

Freshly ground black pepper


boneless chicken breast


small blue corn tortillas, cut into strips of “(or store-bought chips)


heads of Little Gem lettuce, torn

1 pt.

cherry tomatoes, halved


Persian cucumbers, thinly sliced

For the garlic ranch dressing

1/4 c.

plus 2 tbsp. mayonnaise

1 tbsp.

plus 1 tsp. white vinegar

Freshly ground black pepper

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  1. In a small bowl, whisk together Lawry’s, garlic powder, chili powder, cayenne pepper, and ¼ teaspoon black pepper. Rub the whole chicken and let it sit for 15 minutes. Preheat the oven to 400º.
  2. Place the chicken on a baking tray lined with baking paper and brush with BBQ sauce. Bake until a thermometer inserted into the thickest part of the chicken reads 165, 25 to 30 minutes. Let rest and then cut.
  3. Meanwhile, cook the eggs in a large pot of boiling water for 10 minutes. Transfer to an ice bath. Once cooled, peel and cut into quarters.
  4. Wipe out and dry the jar completely. Heat ½” oil over medium heat until it bubbles up when you drop a tortilla strip into it. Fry tortilla strips until golden brown, 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 curled and crispy, 15 to 20 minutes. Transfer to a paper towel-lined plate and 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.

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