BBQ Cobb Salad

4 chicken thighs, bone-in
3 cups red leaf lettuce, roughly torn
3 cups romaine lettuce, roughly torn
1/2 pound American blue cheese, crumbled
1 large avocado, peeled, pit removed and thinly sliced
1 Vidalia onion, peeled and sliced crosswise into 1/2-inch thick slices and grilled
2 plum tomatoes, quartered
Kosher salt and black pepper to taste
Buttermilk dressing 
BBQ sauce to cover

Marinate chicken in bbq sauce for 2 hours in the refrigerator. Remove from marinade and grill each thigh for 6 to 7 minutes on each side or until cooked through. Arrange lettuce on 4 plates, top each plate with a chicken thigh.

Garnish with blue cheese, avocado, onion and tomato. Drizzle with a the buttermilk dressing.