Buffalo Chicken Cobb Recipe

Prepare & Cook Chicken

Pat chicken breasts dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a medium skillet over medium-high heat. When oil shimmers, add chicken and sear 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove chicken to a plate and let rest 5 minutes.

Make Buffalo Sauce & Toss

In the same skillet over low heat, melt 2 tbsp unsalted butter. Add 1/2 cup buffalo hot sauce and stir until combined and warmed through. Slice rested chicken into 1/2-inch strips or bite-sized pieces, add to skillet, and toss to coat evenly in the buffalo butter sauce. Keep warm while preparing salad.

Whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, 2 tbsp sour cream, 1 tbsp lemon juice, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl until smooth. Taste and adjust seasoning or thickness (add up to 2 tbsp more buttermilk to thin). Chill until ready to serve.

On a large platter or individual plates, spread 6 cups chopped romaine lettuce as the base.

Arrange toppings in rows or sections over the romaine: 1 cup halved cherry tomatoes, 1 cup sliced cucumber, 6 crumbled bacon slices, 3 halved hard-boiled eggs, 1 sliced avocado, 3 oz blue cheese crumbles, and 2 tbsp chopped green onions.

Place the warm buffalo chicken strips over the center of the salad.

Drizzle the prepared dressing over the salad (or serve on the side). If desired, drizzle an extra 1–2 tbsp buffalo sauce over the chicken for added heat.

Garnish with 1 tbsp chopped fresh parsley and additional blue cheese or green onions if desired. Serve immediately so the chicken remains warm.