It’s the season of salads! I’ve been stashing away salad recipes throughout the fall and winter just so I can be armed with salad ideas for the spring and summer. One recipe that The Baron requested recently was a Cobb Salad. Since I’ve previously highlighted this Chicken Cobb Salad on the site, I wanted to see about twisting it up a bit for something different. That’s when I came across another salad recipe and tweaked it a bit to create this Buffalo Chicken Cobb Salad. A mix of lettuce greens, tomato, red onion, hard boiled eggs, avocado, bacon, and blue cheese get a welcome addition of spicy buffalo chicken in this super salad…
I think I professed my love of buffalo chicken here before so this salad comes to no surprise. My only question is why did it take so long for me to make this?! I saw Rachel Ray’s recipe for a buffalo chicken salad but to give it another spin, I added the classic components of a cobb salad. Did you know? A good way to remember what goes into this salad is the acronym EAT COBB – Egg, Avocado, Tomato, Chicken, Onion, Bacon, Blue cheese. Okay, enough talking… now start making & enjoying!
2 hearts romaine lettuce, chopped
1 tomato, seeded and diced
1/4 cup sliced red onion
2 hard boiled eggs, sliced
1 avocado, diced
4 slices cooked bacon, chopped
3/4 cup blue cheese crumbles
1/2 cup blue cheese or ranch dressing
1 pound chicken breasts, cut into bite sized pieces
1 tablespoon olive oil
2 tablespoons butter
salt and pepper to taste
1/2 cup Franks hot sauce
Preheat a skillet over medium-high heat.
Combine lettuce, tomato, red onion, eggs, avocado, bacon and 1/4 cup blue cheese crumbles in a salad bowl.
Combine dressing and remaining 1/2 cup blue cheese crumbles in a small bowl.
Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
Divide salad into individual portions. Top with chicken and serve with dressing on the side.