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Buffalo Chicken Cobb Salad with Buttermilk Yogurt Dressing

Yield: 4 servings
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
This salad has everything you love in a traditional Cobb salad but with spicy buffalo chicken and tangy buttermilk yogurt dressing! It's fresh, super flavorful, and makes for a lovely summery dinner. If you're a fan of buffalo chicken, you'll love this recipe!

Ingredients

Buttermilk Yogurt Dressing

  • 3/4 c Greek yogurt
  • 1/3 c buttermilk*, plus more if needed
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 Tbs fresh chives, chopped
  • 2 tsp Dijon mustard
  • Kosher salt and black pepper, to taste

Buffalo Chicken Cobb Salad

  • 4 eggs, room-temperature
  • 1/4 lb thick-cut bacon (about 4 strips)
  • 2 ears of corn, shucked
  • 1 lb chicken breast or thighs (boneless & skinless)
  • 1/3 c buffalo sauce
  • 1 head of romaine lettuce (whole leaves)
  • 8 oz cherry tomatoes, halved
  • 1/3 c blue cheese, freshly-crumbled
  • 1 avocado, sliced
  • Fresh chives, to garnish

Instructions 

Buttermilk Yogurt Dressing

  • In a small bowl, combine the Greek yogurt, buttermilk, onion powder, garlic powder, chives, and Dijon. Whisk until smooth.
  • Add salt and pepper, to taste. If the dressing is too thick, add more buttermilk 1-2 Tablespoons at a time until you reach your desired consistency. Refrigerate until you're ready to use the dressing.**

Buffalo Chicken Cobb Salad

  • Start by boiling the eggs. Fill a large saucepan with water (enough to cover the eggs by 1 inch). Bring the water to a gentle boil. Lower the eggs into the simmering water and cook for 8 minutes. Meanwhile, fill a large bowl with ice water. Once the eggs are done, take them out of the boiling water and immediately lower them into the ice water. After 15 minutes, you can either refrigerate the eggs or peel them and slice them in half.
  • Bake the bacon. While the eggs are cooking, preheat the oven to 400°F. Line a sheet pan with parchment paper and then place the bacon strips side-by-side on the sheet pan. Bake for 15-20 minutes until the bacon is crisp. Using tongs, transfer the bacon to a plate lined with paper towels.
  • Grill the chicken and corn.*** Preheat the grill to 400°F (medium-high). While the grill heats, season the chicken with salt and pepper. Then, place the chicken and corn on the grill. Cook the chicken for about 6-8 minutes per side, or until it reaches 165°F. Cook the corn for about 10 minutes total, until the kernels are lightly charred. Slice the chicken and toss it with the buffalo sauce. Cut the charred kernels off of the corn cobs.
  • Assemble the salad.**** To finish the salad, spread the romaine leaves on a large tray. Layer the cherry tomatoes, hard boiled eggs, blue cheese, bacon, avocado, grilled corn, and buffalo chicken in rows over the lettuce. Garnish with fresh chives.
  • Drizzle half of the dressing over the salad. Toss and add more dressing, salt, and pepper, to taste. Enjoy!

Notes

*If you don't have buttermilk, just combine 1/2 c. whole milk with 1/2 c. white vinegar or lemon juice. Let it sit for about 5 minutes before using.
**The buttermilk yogurt dressing is even better when it has a few hours to sit. I like to make it the night before when I have time!
***If you don't have a grill, you can also boil the chicken and corn instead. Once the chicken is cooked through, shred it and toss it with the buffalo sauce.
****You can also dice up all the ingredients and toss everything together if you want more of a chopped salad than a fork-and-knife salad.
Cuisine: American
Course: Main Course, Salad
Serving: 1serving, Calories: 594kcal, Carbohydrates: 31.7g, Protein: 51g, Fat: 30.9g, Saturated Fat: 9.2g, Cholesterol: 269mg, Sodium: 900mg, Potassium: 1713mg, Fiber: 6.4g, Sugar: 10.1g, Calcium: 182mg, Iron: 4mg
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