Ally's Sweet and Savory Eats: Buffalo Chicken Cobb Salad with Creamy Avocado Dressing

Thursday, June 27, 2013

Buffalo Chicken Cobb Salad with Creamy Avocado Dressing


Its about time I give you guys a salad.

Lately we've been feasting on strawberry cheesecake bars, burgers, monster cookies, blt wraps and pasta salad.  It's time we had some greenery, even if it is non-nutrient-filled iceburg.  I hope you understand.

Here's the thing.  I love eating salads in restaurants, but not so much at home.  For some reason they just don't taste as good to me.  I'm not sure what it is, but since it is summer and we are eating lighter, I'm trying to make more salads at home.

And our course it couldn't just be some greens with dressing....it had to be a Buffalo Chicken Cobb Salad with Creamy Avocado Dressing.  Because, you know, I always try and out do my last recipe.


This salad is refreshing, yet filling and packs a little heat with the buffalo sauce.  It is also easy to pack up for lunch on the go or better yet through it all in a tortilla and make it a wrap.

A traditional cobb salad also includes bleu cheese, which I do like, but had none on hand.  Feel free to add it if you like.  And since next week is JULY {oh my, I cannot believe it is almost July}I do feel like I need to eat the salad once a day to make up for time lost this summer already.

Dig in.

Buffalo Chicken Cobb Salad with Creamy Avocado Dressing
{Print this Recipe!}
For the salad:
iceburg lettuce
chopped tomatoes
chopped hard boiled eggs
shredded chicken
buffalo sauce
bacon

For the dressing:
1 avocado
1/2 c. mayo
1/2 c. sour cream
splash of buttermilk
drizzle of olive oil
juice of 1/2 lemon
3 cloves garlic, minced
1/2 t. salt
1/4 t. pepper
1/2 t. onion powder
freshly chopped dill, parsley

Combine all ingredients, minus the olive oil and fresh herbs, into a food processor.  To thin the dressing out a bit, drizzle in a bit of olive oil while the food processor is running.  Remove dressing to a bowl and fold in the fresh herbs {a small handful of each}.  Cover and refrigerate for at least one hour.

To make the salad:  Layer lettuce on the plate.  In rows, lay the tomatoes, chicken {combined with hot sauce}, bacon and eggs.  Drizzle with the avocado dressing.


Hey, did you see the new design on my blog?

Do you like? Hate?  Don't care?

I'd love some feedback.


5 comments:

  1. Jolene (www.everydayfoodie.ca)June 27, 2013 at 11:07 PM

    I REALLY like the new look!!! Also - I need that salad. Right now. Come over any time!

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  2. Yay for summer salads! GIRL I love your new layout!!!

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  3. Thanks Kristen! And a double yay for summer salads:)

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  4. your blog looks fantastic! and so does the salad - the dressing ingredients are fabulous:)

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