Grilled Buffalo Chicken Cobb Salad

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  • Level: Easy
  • Total: 40 min (includes resting time)
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Chicken:

1/4 teaspoon garlic powder

Kosher salt and freshly ground pepper

1 pound chicken cutlets

Extra-virgin olive oil, for drizzling

1 stick (8 tablespoons) unsalted butter, cut into pieces (see Cook's Note)

1/2 cup hot sauce, such as Frank's RedHot (see Cook's Note)

Dressing:

1 cup mayonnaise

1/2 cup buttermilk

2 tablespoons minced fresh chives

1/4 teaspoon garlic powder

Kosher salt and freshly ground pepper

Salad:

1 head iceberg lettuce, cored and chopped into bite-sized pieces

1 pint cherry tomatoes, halved

1 cup blue cheese crumbles

4 slices bacon, cooked and crumbled

2 medium carrots, peeled and sliced into thin rounds

2 center celery stalks and leaves, sliced thin on a bias

2 hard-boiled eggs, chopped

1 avocado, chopped

1 cup corn chips, such as Fritos

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.

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