Buffalo Chicken Cobb Salad (Print-Friendly Version)
Spicy chicken, crisp greens, eggs, bacon, and blue cheese unite in this flavorful salad bowl.
# What You'll Need:
→ Salad Base
01 -
225 grams chopped romaine lettuce
02 -
14 grams microgreens or sprouts (optional)
03 -
90 grams sliced cherry tomatoes
04 -
30 grams sliced cucumber (English or Persian preferred)
05 -
25 grams thinly sliced red onion
06 -
2 tablespoons sliced green onion
→ Proteins
07 -
170 grams shredded cooked chicken
08 -
30 grams crumbled cooked bacon (2–4 strips)
09 -
2 hard-boiled eggs, halved
10 -
30 grams crumbled blue cheese
→ Dressings and Condiments
11 -
3 tablespoons buffalo sauce
12 -
Homemade blue cheese dressing, red wine vinaigrette, or maple balsamic vinaigrette
13 -
Freshly cracked black pepper, to taste
14 -
Sea salt, to taste
→ Optional Toppings
15 -
Half a small Hass avocado, pitted and thinly sliced
# How to Make It:
01 -
Combine ingredients for homemade blue cheese dressing, red wine vinaigrette, or maple balsamic vinaigrette in a bowl. Whisk thoroughly and set aside to infuse while assembling the salad.
02 -
Place a skillet over medium heat, add 1 teaspoon of cooking oil, and heat the shredded chicken for 3–5 minutes, stirring occasionally. Turn off the heat, pour in buffalo sauce, and toss to evenly coat. Set aside.
03 -
Layer the chopped romaine lettuce into two large shallow bowls. Evenly distribute microgreens, buffalo chicken, bacon, egg halves, blue cheese, cherry tomatoes, cucumber, optional avocado, red onion, and green onion over the lettuce.
04 -
Drizzle each bowl with the desired amount of prepared dressing just before serving. Sprinkle with freshly cracked black pepper and sea salt to taste.
# Additional Tips:
01 -
To maintain crispness, store the dressing separately if preparing ahead and slice avocado immediately before serving to prevent browning.