This is a tasty salad with grilled chicken tossed in buffalo sauce with kale, carrots, celery, cucumber, tomato, hard boiled egg, blue cheese and avocado - I skip the bacon, but add it in for the full cobb experience.
Ingredients
- 1 pound chicken tenderloins
- 1 tablespoon Hot Chicken
- 1 carrot, peeled and chopped
- 2 celery stalks, sliced
- 1 cup grape tomatoes, sliced
- 1 avocado, chopped
- 1 cucumber, peeled and chopped
- 2 hard boiled eggs, quartered
- 1/2 cup blue cheese, crumbled
- 2 bunches kale, chopped
- 1/2 stick butter
- 1/4 cup hot sauce
- 1 tablespoon honey
- 1/2 cup Koroneiki Greek Extra Virgin Olive Oil
- 1/4 cup Lemon Aged White Balsamic Vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Heat the grill to high. Coat the chicken with the Hot Chicken seasoning and grill for about 5 minutes per side until cooked through. Set aside to rest.
- Melt the butter in the microwave, stir in the hot sauce and honey to combine. Chop the chicken and toss with the buffalo sauce.
- Add the kale to a large bowl. Add the olive oil, balsamic vinegar, mustard, salt and pepper to a jar or bowl and mix to combine. Toss over the kale and massage the vinaigrette into the kale.
- Top the kale with the carrots, celery, tomatoes, cucumber, avocado, egg, chicken and blue cheese.
Takes 25 minutes
Serves 4
Note: To hard boil eggs and cover the eggs in about an inch of water and bring to a boil. Once it is boiling I remove from the heat and cover for 6 minutes then transfer to an ice bath.
