Wednesday, April 20, 2011

Buffalo Chicken Cobb Salad for lunch....WHY NOT?!

Several weeks ago I popped in the fire house kitchen and I asked the "shift Chef": "What are you cooking up there boss?" his reply: "Buffalo Chicken Salad". For about five seconds or so all the different ways you can incorporate buffalo chicken in a salad came to racing through my mind. I asked myself  "Why not a cobb salad, there's bleu cheese (check), bacon (check), scallions (check), tomatoes (check), cucumbers and eggs (why not?...) avocado (check), ranch dressing (double check!!). Granted its not the way the "shift chef" made it, but here's a spin on it. Now notice I fried pieces of chicken breast ( I figured why not.....just go all the way, right?), but for you health nuts out there, you can go ahead and grill of some chicken breast and toss it in this after it is cooked:

Buffalo Chicken Sauce

1/3 cup Frank's Red Hot Sauce
1/3 cup butter/butter

1. Heat sauce over medium heat.
2. Add butter slowly until it thickens.
3. Toss the sauce with chicken.

In case you are not sure of what a cobb salad is:

The Cobb salad is a main-dish garden salad made from chopped salad greens (iceberg lettuce, watercress, endives, and Romaine lettuce), tomato, crisp bacon, boiled or roasted chicken breast, hard-boiled egg, avocado, chives, red-wine vinaigrette and Roquefort cheese.

The salad was invented in the 1930s at the Hollywood Brown Derby restaurant, where it became a signature dish. It is named for the restaurant's owner, Robert Howard Cobb. Stories vary as to whether the salad was invented by Cobb or by his chef, Chuck Wilson.

So simple, yet sooo tasty!

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