Buffalo chicken cobb salad
Print Recipe

Buffalo Chicken Cobb Salad

A kicked up variation to the classic cobb salad with buffalo chicken making it perfect for game day!
Total Time25 mins
Course: Main Course, Salad
Cuisine: Gluten-Free, Paleo, Whole-Food, Whole30
Servings: 2 people
Author: Kelly Favara

Ingredients

Buffalo Chicken

  • 1 tablespoon olive oil
  • 2 chicken breast cooked and shredded
  • 1/4 cup Frank’s Original Red Hot
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon parsley
  • 1/4 teaspoon dill weed

Salad Ingredients

  • 1 bunch romaine lettuce chopped
  • 1/4 teaspoon sea salt
  • 2 dashes black pepper
  • 4 hard boiled eggs quartered
  • 1 green onion chopped
  • 3 bacon slices cooked and chopped/crumbled
  • 1/2 cup plum tomatoes halved
  • 1 avocado cubed
  • 2 tablespoons crumbled goat cheese optional

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!