Buffalo Chicken Cobb Salad with Buffalo Deviled Eggs is an addicting mix of spicy, bold, and zesty flavors. Fresh, filling, and fun!
I’ve had the idea for Buffalo Chicken Cobb Salad with Buffalo Deviled Eggs floating around my head since early last week.
As a fellow buffalo sauce connoisseur, you may identify with the fact this is a very long time to be craving that one of a kind tangy-hot spice without any relief.
It all started with my Mom’s famous Crock Pot Buffalo Chicken Dip which she had warm in a crock pot as an appetizer for a family hang. The dip is lusciously thick and decadent, but as I shoveled chip-busting amounts of it into my mouth, I figured there had to be a better way to continue this buffalo sauce love fest. My Mom’s Buffalo Chicken Dip is one of the best appetizers out there, but healthy, it is NOT.
A few days later I stumbled upon Robyn’s Deviled Egg Chef Salad, and my vision came full circle.
I’d pile a mixture of buffalo chicken-friendly ingredients like celery, feta cheese, and avocado onto salad greens, then satisfy my craving for creamy buffalo chicken dip with mouthwatering Buffalo Deviled Eggs on top. Crumbled bacon on top would take it over the edge!
Can confirm that Buffalo Deviled Eggs are the best version of deviled eggs that exist. What’s even better is they’re made with just 3 ingredients!
The rest of the salad is a festival of bold, fresh flavors with that signature, buffalo sauce-spice mingling throughout. You will not want this salad to end!
Start with the Buffalo Deviled Eggs. Add 4 eggs to a saucepan filled with cold water then bring to a boil and place a lid on top. Remove from the heat then let the eggs sit for exactly 11 minutes.
After 11 minutes, transfer the eggs into a bowl of ice water then let them sit until cool.
Once cool, gently press the eggs onto a hard surface then continue rolling until the shell is cracked across the circumference of the egg. After that it should be easy to slip the shell right off.
Cut the hardboiled eggs in quarters then pop the yolks into a bowl and combine with 1-1/2 Tablespoons ranch or bleu cheese dressing, and 1 Tablespoon buffalo sauce. Scoop the mixture into a ziplock bag, snip off the corner, and then pipe into the centers of the egg white quarters.
Buffalo Deviled Eggs = done!
Next turn your attention to some chicken breasts. Can’t have a Buffalo Chicken Cobb Salad without them!
Brush 2 chicken breasts with extra virgin olive oil then season liberally with garlic salt and pepper. Saute or grill until cooked through then let the chicken rest on a cutting board for 5 minute before chopping into bite-sized pieces.
Combine the cooked chicken with 3-4 Tablespoons buffalo sauce then stir to coat.
Salad assembly time!
Place 2 cups romaine lettuce onto a plate then layer on celery, tomatoes, the buffalo chicken, chopped avocado, and crumbled feta cheese, Cobb Salad-style. Nestle 4 Buffalo Deviled Egg quarters on top, then give the whole thing a mesmerizing sprinkle of cooked and crumbled bacon. Serve with the dressing of your choice. I like a mixture of ranch and buffalo sauce.
Just as yummy as a plate of cream cheese-filled dip, or basket of fried buffalo wings, but much more soul-satisfying. I love the buttery avocado with the crunchy, salty bacon and buffalo sauce. That is one combo that is just out of this world.
I’m obsessed with the spicy, tangy Buffalo Deviled Eggs, too. I liked cutting them into quarters because it seems like you’re getting more versus just cutting the eggs in half, plus they’re easier to eat with a fork.
Give give this bold, filling and fresh salad a try — it’s delicious ’til the last drop!
Ingredients
- 8 cups chopped romaine lettuce
- 2 chicken breasts, ~1lb, pounded to an even thickness
- extra virgin olive oil
- garlic salt and pepepr, to taste
- 3-4 Tablespoons buffalo wing sauce, I like Frank's or Sweet Baby Rays
- 3 ribs celery, chopped
- 1 cup grape tomatoes, halved
- 1 avocado, diced
- 1/2 cup crumbled feta cheese
- 4 strips bacon, cooked and crumbled
For the Buffalo Deviled Eggs:
- 4 eggs
- 1-1/2 Tablespoons Ranch or Bleu Cheese Dressing
- 1 Tablespoon buffalo wing sauce
Directions
For the Buffalo Deviled Eggs:
- Fill a medium-sized bowl with ice and water then set aside. Add eggs to a medium-sized saucepan then cover with water 1" above the tops. Bring water to a boil then place a lid on top and remove pan from heat. Let sit for 11 minutes then remove the lid and scoop eggs into the bowl of ice water and let cool.
- Peel eggs then slice in half. Transfer yolks to a small bowl then stir in dressing and buffalo sauce until smooth. Cut egg white halves in half again to create quarters. Transfer egg yolk mixture to a ziplock bag, snip off the corner, then pipe onto egg white quarters. Set finished eggs aside.
For the Salad:
- Brush chicken breasts with olive oil then season with garlic salt and pepper. Saute in a medium-sized skillet over medium-high heat until cooked through then let rest for 5 minutes before chopping into bite-sized pieces. Toss with 3-4 Tablespoons buffalo sauce then set aside.
- Divide lettuce among 4 plates then layer on celery, tomatoes, buffalo chicken, avocado, and feta cheese. Add Buffalo Deviled Eggs on top then sprinkle with bacon.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
❤️❤️ Delicious
Your Buffalo Chicken salad looks so delish! Because I am lazy, I might skip making deviled eggs and just quarter my HB eggs, then mix some buffalo sauce in with greek yogurt for a dressing.