Recipe courtesy of Katie Lee Biegel

Grilled Buffalo Chicken Cobb Salad

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 40 min (includes resting time)
  • Active: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Chicken:

Dressing:

Salad:

Directions

  1. For the chicken: Preheat a grill to medium-high heat. Combine the garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place the chicken cutlets on a large plate or baking sheet and drizzle each piece lightly with the oil. Season both sides of the chicken with the garlic powder blend.
  2. Grill the chicken, turning once, until cooked through and grill marks appear, 2 to 3 minutes per side. Transfer to a clean platter to rest for 10 minutes, then slice into thin strips and place in a medium bowl.
  3. Place the butter and hot sauce in a medium saucepan over medium heat, either on the grill or on a stovetop. Whisk to combine the hot sauce with the butter until melted and smooth. Add to the bowl with the sliced chicken and toss to coat.
  4. For the dressing: Whisk together the mayonnaise, buttermilk, chives, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and mix well.
  5. For the salad: Arrange the iceberg lettuce on a platter or in individual bowls. Top with rows of the cherry tomatoes, blue cheese crumbles, bacon, carrots, celery, eggs and avocado. Sprinkle the corn chips over the top and spoon over the sliced chicken. Finish with a drizzle of the dressing.

Cook’s Note

You can use 1 cup store-bought wing sauce as a substitute for the hot sauce and butter mixture.

4m Easy 96%
CLASS
Valerie Bertinelli

Ranch Chicken and Rice

13m Easy 99%
CLASS
28m Easy 99%
CLASS
Vivian Chan

Cobb Salad

24m Easy 96%
CLASS
19m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages