Grilled Buffalo Chicken Cobb Salad

We love hot sauce at the Farmer House and we put it on just about everything!  This Grilled Buffalo Chicken Cobb Salad Recipe marries my love of grilled chicken, salads, and spicy flavor.  Adding hot sauce to the ranch dressing and chicken gives this salad an extra kick with bold buffalo flavor.  Feel free to modify it by cutting back on the buffalo sauce to suit the taste buds you’re feeding.  You can even opt to leave the buffalo sauce out and swap with black pepper and salt to turn this buffalo chicken salad recipe into a delicious Grilled Chicken Cobb Salad Recipe.

 

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What is the Difference Between a Cobb and a Chef Salad?

In case you’re like me and have ever wondered what the difference is between these two common types of salads is, here’s the answer.  It might surprise you.  A Chef salad and a Cobb salad both have lettuce, cheese, meats such as chicken and bacon, hard-boiled eggs, etc.

However, the chef salad is typically considered a starter to the meal whereas, the Cobb salad is often considered to be the main dish.  For our family dinners, I love preparing this salad as it makes a filling and healthy main dish for a quick weeknight meal.

Ingredients You Will Need

To me, the reason why Cobb salads are so delicious is because of all the different flavors and textures. It’s creamy, crunchy, salty, and spicy in one bite! While Cobb’s are traditionally served with blue cheese, we prefer shredded cheddar, so I’ve included both options below. However, you could really use any cheese that you like.

• Chicken Breast
• Frank’s RedHot Sauce
• Salt and Black Pepper
• Extra Virgin Olive Oil
• Ranch Dressing
• Romaine and Iceberg Lettuce
• Hard-Boiled Eggs
• Carrots
• Celery
• Red Onion
• Blue Cheese Crumbles or Shredded Cheddar Cheese
• Avocado
• Bacon
• Tomatoes

How to Make Grilled Buffalo Chicken Cobb Salad

1. To make the chicken: Cut the chicken breast into 1-inch cubes. Season with the salt and pepper.
2. 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.

3. Meanwhile, to make the Buffalo ranch dressing: In a small bowl or mason jar, whisk together the ranch dressing and hot sauce. Refrigerate until ready to serve.

4. 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, turkey bacon, and grape tomatoes in neat rows over the lettuce.

5. To serve, drizzle with the dressing. Enjoy!