Recipe
Recipe
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Grilled Buffalo Chicken Cobb Salad
This Grilled Buffalo Chicken Cobb Salad Recipe marries my love of grilled chicken, salads, and spicy flavor in one delicious bite!
Ingredients
Chicken:
- 1/2 lb boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup Franks RedHot Sauce
Buffalo Ranch Dressing:
- 1/2 cup ranch yogurt dressing (I like Bolthouse)
- 1 tbsp Frank's RedHot Sauce
Salad:
- 4 cups romaine lettuce chopped
- 3 cups iceberg lettuce chopped
- 2 eggs hard-boiled
- 3/4 cup carrots shredded
- 3 stalks celery diced
- 1/2 red onion julienned
- 3 tbsp blue cheese crumbles or shredded cheddar cheese
- 1 avocado chopped
- 4 sliced bacon cooked & crumbled (Skinny Swap turkey bacon)
- 1 cup grape tomatoes halved
Instructions
- To make the chicken: Cut the chicken breasts into 1-inch cubes. Season with the salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning occasionally, until cooked through, about 7-8 minutes. Add the hot sauce and use a spatula to stir, making sure the chicken is evenly coated. Set aside.
- Meanwhile, make the Buffalo ranch dressing: In a small bowl, whisk together the ranch dressing and hot sauce. Refrigerate until ready to serve.
- To assemble the salad: In a large shallow bowl or on a large platter, combine the romaine lettuce and the iceberg lettuce. Layer the chicken pieces, eggs, carrots, celery, red onion, cheese, avocado, bacon, and grape tomatoes in neat rows over the lettuce.
- To serve, drizzle with the dressing. Enjoy!
Nutrition
Calories: 247kcal | Carbohydrates: 10g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 904mg | Potassium: 650mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6054IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 1mg
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