Buffalo Chicken Cobb Salad
Servings: 4 servings
Calories: 989kcal
Some salads are light and leave you still hungry, and some salads, like this Buffalo Chicken Cobb Salad, are the complete opposite. Hearty, filling, delicious, and not even close to being just another boring salad, this one is a meal all on its own. Move over side salad; there’s no room for you at this table!
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Ingredients
For the Chicken:
- 8 boneless skinless chicken thighs, cut into 3/4 inch pieces
- 1/2 cup all-purpose flour
- 1 teaspoon onion powder
- 1/2 teapsoon ground black pepper
- 1/2 teaspoon salt
- 1 cup hot pepper sauce
- 1/2 cup butter
- 1 1/2 tablespoons vinegar
- 1/2 teaspoon Worcestershire Sauce
For the Salad:
- 12 cups chopped romaine lettuce
- 1 cup diced tomatoes
- 4 hard-boiled eggs, sliced or chopped
- 8 slices cooked bacon, crumbled
- 1 cup canned corn, drained
- 1 cup cheese, you can use sharp cheddar like I did or stick to crumbled blue cheese which is more traditionally paired with cobb salad
- 8 tablespoons guacamole
- 8 tablespoons ranch salad dressing
Instructions
For the Chicken:
- Measure the flour, onion powder, ground black pepper, and salt into a large resealable bag. Seal the bag and shake to combine.
- Add the chicken pieces to the bag of seasoning and shake well to coat each chicken piece. Set aside.
- Next, combine the hot pepper sauce, butter, vinegar, and Worcestershire sauce in a bowl. Whisk to combine and set aside.
- Add an inch of vegetable oil to a large skillet over medium heat. Once the oil is fully heated, cook the chicken in batches until golden brown on both sides. This should take 4-5 minutes on each side.
- Once the chicken is cooked, transfer it to a paper-towel lined plate.
- Pour the oil out of the skillet and wipe clean or set it aside and use a second skillet.
- Pour the sauce mixture into the skillet over medium heat.
- Bring the sauce to a low boil and cook for 2 minutes.
- Add the cooked chicken bites and stir well to coat. Continue to cook, stirring the chicken pieces every minute or so until the sauce is reduced and thickened - approximately 3-4 minutes. Transfer the cooked chicken to a plate while you prepare the salad.
For the Salad:
- The recipe as written will make 4 salads. You can adjust the ingredients to suit your needs. To assemble the salad, start placing one portion of the romaine lettuce into a large, shallow bowl.
- Working in rows, add the remaining ingredients as follows: tomatoes, hard-boiled eggs, corn, bacon, and cheese.
- Use a scoop to portion the guacamole into a mound on the side.
- Pile the buffalo chicken into the center and drizzle the salad with the ranch dressing.
- Serve immediately with extra guacamole, shredded cheese, and ranch on the side. Enjoy!
Nutrition
Calories: 989kcal | Carbohydrates: 27g | Protein: 67g | Fat: 68g | Saturated Fat: 27g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 508mg | Sodium: 3147mg | Potassium: 1471mg | Fiber: 6g | Sugar: 6g | Vitamin A: 13725IU | Vitamin C: 59mg | Calcium: 284mg | Iron: 6mg