Buffalo Chicken Cobb Salad

• servings: 6 servings
• total time: 1 hour

Ingredients

1/2 cup buttermilk, shaken

1/2 cup mayonnaise

Juice of half a lemon (about 1 1/2 tablespoons)

1/4 teaspoon Worcestershire sauce

1 small garlic clove, minced

1/4 teaspoon kosher salt, plus more to taste

Many grinds of black pepper

1/4 cup minced fresh chives, divided

6 tablespoons hot sauce, ideally Franks

4 tablespoons melted butter

6 to 6 1/2 cups diced fresh vegetables, such as celery, carrots, bell pepper, cucumber, and tomatoes

1 cup diced red onion (from 1 small)

4 to 6 ounces diced blue cheese, such as a Danish blue

4 to 5 ounces romaine or baby gem lettuce, sliced or torn

1 pound boneless chicken thighs, grilled and sliced, ideally still warm

Directions

Make creamy dressing: Whisk everything to combine and add half (2 tablespoons) of the minced chives. Taste and adjust ingredients such as salt and pepper as needed.

Make buffalo sauce: Whisk butter and hot sauce to combine and set aside.

To serve: Arrange vegetables, onion, and blue cheese on a large platter. Place lettuce in a large bowl. I like to keep the chicken separate just in case someone doesn’t eat it.

To assemble: Place some lettuce on plate, followed by chicken. Add all of the vegetables, onion, and cheese you like then drizzle with creamy dressing, followed by buffalo sauce. Garnish with remaining chives.

Notes:

You could definitely omit the chicken here and still have an amazing salad. Diced firm tofu would be great, too, or you could grill it in strips.

Use any vegetables you like here, but if you’re curious, I used 1.5 cups celery (from 2 large ribs), 1.5 cups carrots (from 3 slim carrots, about 6 ounces total), 1 cup yellow pepper (from 1 large), 1.5 cups cucumber (from 1.5 Persian/small cucumbers, about 5 ounces), and 1 cup diced tomatoes (from larger cherry tomatoes).