A kicked up variation to the classic cobb salad with buffalo chicken making it perfect for game day!
Total Time25mins
Course: Main Course, Salad
Cuisine: Gluten-Free, Paleo, Whole-Food, Whole30
Servings: 2people
Author: Kelly Favara
Ingredients
Buffalo Chicken
1tablespoonolive oil
2chicken breastcooked and shredded
1/4cupFrank’s Original Red Hot
1/2teaspoononion powder
1/2teaspoongarlic powder
1tablespoonparsley
1/4teaspoondill weed
Salad Ingredients
1bunchromaine lettucechopped
1/4 teaspoonsea salt
2dashesblack pepper
4hard boiled eggsquartered
1green onionchopped
3bacon slicescooked and chopped/crumbled
1/2cupplum tomatoeshalved
1avocadocubed
2tablespoonscrumbled goat cheeseoptional
Instructions
In a skillet on medium-high heat, warm olive oil. Add chicken, Frank’s sauce, and remaining seasonings. Toss the chicken with tongs to incorporate all of the flavors. Once the chicken crisps up a bit, remove from heat and let cool
Place chopped romaine a large salad bowl. Season with salt and pepper and toss. On top of the lettuce, arrange all of the toppings in individual lines with the buffalo chicken in the center.
Serve with your favorite ranch dressing.
Notes
Save time by buying and shredding a rotisserie chicken
For a great ranch option, check out Primal Kitchen
Goat/sheep milk cheeses tend to be less problematic for those sensitive to dairy. For those consuming dairy, swap/add in blue cheese crumbles
Don't forget to tag @Wholesome_Joy on Instagram when making this dish!