Buffalo Chicken Cobb Salad - Buffalo Chicken Cobb Salad is a fun twist on the classic Cobb salad. This recipe features buffalo grilled chicken, celery, blue cheese and blue cheese dressing paired with classic ingredients like lettuce, egg, and avocado.
Buffalo Chicken Cobb Salad
Ingredients
- 1 head Romaine Lettuce, chopped
- 1 large Avocado, diced
- 2 Hard Boiled Eggs, chopped
- 1 Orange, Red, or Yellow Pepper, diced
- 2 ribs Celery, sliced
- 1/2 cups Walnuts
- 1/2 of an English Cucumber, diced
- 2 Green Onions, sliced
- heaping 2/3 cup Blue Cheese Crumbles
- 6 tablespoons Blue Cheese Salad Dressing
- 1/2 cup Frank's Red Hot Sauce
- 1 large Lime, juiced
- 2 tablespoons Olive Oil
- salt and pepper, to taste
- 1.5 pound Boneless, Skinless Chicken Breast
Instructions
- Combine Frank's Red Hot Sauce, Lime juice, Olive Oil, Black Pepper, and Salt.
- Add the chicken and the marinade to a large zip top bag.
- Optional: refrigerate for 3 hours or up to 24 hours.
- To cook: Preheat the grill to medium. Remove chicken from marinade.
- Set marinade aside for basting, if desired.
- Place the chicken on clean grill grates and cook.
- Grill the chicken uncovered 10-20 minutes (this depends on the thickness of your chicken breasts), turning twice.
- Use a meat thermometer to test the thickest part of the chicken for doneness.
- When the internal temperature reaches 150 degrees you can baste the chicken if desired.
- Discard remaining marinade.
- Chicken is done when the internal temperature reaches 160 degrees F.
- Remove from grill and allow to rest 5 minutes before cutting and serving.
- Slice the chicken diagonally and set aside for the salad.
- On a large plate or shallow serving bowl, fill with the lettuce.
- Layer the remaining ingredients on top of the lettuce.
- Serve with Blue Cheese Dressing.
