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.

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Olive Branch Oil & Spice

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