In honor of this happy football Sunday, I am sharing our relatively quick and easy Buffalo Cobb Salad that always saves us from diving face first into the wings!
-2 Chicken breast, cooked and shredded or cubed
-4 Hard boiled eggs, quartered
-1 Green onion, chopped
-3 Bacon slices, cooked and chopped/crumbled
-1/2 C Plum tomatoes, sliced
-1 Avocado, cubed
-1 Head Romaine lettuce, chopped
-1/4 C Frank’s Red Hot- original
-1/2 t Garlic powder
-1/2 t Onion powder
-1/4 t Dill
– 1T Parsley
Optional: Goat cheese, crumbled
In a skillet, combine cooked chicken, Frank’s, and seasonings stirring to incorporate. Set aside to cool. Place romaine in a large salad bowl and top with remaining items in a straight line leaving space for cooled chicken. Once complete, serve with your favorite ranch dressing.