Buffalo Chicken Cobb Salad (Printable Version)
Hearty, protein-packed buffalo chicken salad with fresh vegetables, topped with homemade blue cheese dressing or vinaigrette.
# Ingredients:
→ Salad Base
01 -
8 ounces of chopped romaine lettuce
02 -
1/2 an ounce of microgreens or sprouts (optional)
03 -
3/4 cup (3-4 ounces) of sliced cherry tomatoes
04 -
1/4 cup of sliced cucumber (English or Persian preferred)
05 -
1/4 cup of thinly sliced red onion
06 -
2 tablespoons of sliced green onion
→ Proteins
07 -
1 1/2 cups (6 ounces) of shredded cooked chicken
08 -
1/4 cup of crumbled cooked bacon (2-4 strips)
09 -
2 hard-boiled eggs, halved
10 -
3 tablespoons (1 ounce) of crumbled blue cheese
→ Dressings and Condiments
11 -
3 tablespoons of buffalo sauce
12 -
Homemade blue cheese dressing, red wine vinaigrette, or maple balsamic vinaigrette
13 -
Freshly cracked black pepper and sea salt, to taste
→ Optional Toppings
14 -
1/2 a small Hass avocado, pitted and thinly sliced
# Steps:
01 -
Prepare your homemade dressing (blue cheese, red wine vinaigrette, or maple balsamic vinaigrette) and set it aside to infuse while assembling the salad.
02 -
Place a skillet over medium heat, add 1 teaspoon of cooking oil, and warm the shredded chicken for 3-5 minutes, stirring occasionally. Turn off the heat, add the buffalo sauce, toss to coat, and set aside.
03 -
Layer the romaine lettuce into two large, wide, shallow bowls. Evenly divide and top each bowl with the microgreens, buffalo chicken, bacon, eggs, blue cheese, tomatoes, cucumber, avocado, red onion, and green onion.
04 -
Drizzle the salad with your preferred amount of homemade dressing or vinaigrette just before serving, and sprinkle with freshly cracked black pepper and sea salt to taste.
# Notes:
01 -
Store the dressing separately if preparing in advance, and slice the avocado fresh on the day of serving to avoid browning.