Duchess of ForkEgg http://www.duchessoffork.com Food fit for a King. Or Queen. Tue, 07 Sep 2010 10:21:20 +0000 http://wordpress.org/?v=2.8.4 en hourly 1 Buffalo Chicken Cobb Salad for Two http://www.duchessoffork.com/2009/08/12/buffalo-chicken-cobb-salad-for-two/ http://www.duchessoffork.com/2009/08/12/buffalo-chicken-cobb-salad-for-two/#comments Thu, 13 Aug 2009 01:44:05 +0000 Duchess of Fork http://www.duchessoffork.com/?p=108 IMG_2249

Hey y’all! How is everyone’s week going? We’ve been busy, as usual. My birthday was yesterday, so I was mostly in La La Land all day! I ate a piece of vanilla cake and a peanut butter chocolate cup cake for lunch. :) If you can’t do that on your birthday, then when can you?

I’m in the process of becoming a teacher, so I’m going to be an aide this year at a charter school. Friday is going to be my last day at my current job and I start my planning week next Monday! I’m beyond excited! I’ll be with Pre-K this year. How much fun is that going to be?!? I get to hang with 18 four-year-olds every day. I’m sure I’ll have some fabulous stories to share!!!

Anyway, this week is crazy at work, so I’ve been keeping dinner fairly simple. The Duke’s mom got me an EggGenie for my birthday (this fabulous contraption that poaches and boils eggs!), so I thought I’d make a cobb salad. I had some buffalo sauce on hand, so I made a quick and creamy dressing, grilled some chicken, chopped some veggies, and threw dinner on the table in no time. If you’ve got leftover cooked chicken on hand, this meal is a great way to use it up.

Buffalo Chicken Cobb Salad

Buffalo Ranch:

  • ½ cup sour cream
  • ½ cup mayonnaise
  • ½ cup milk
  • 2 tbsp. Ranch dressing seasoning
  • 3 tbsp. Buffalo wing sauce, such as Frank’s (or more, depending on how spicy you want)

Combine all ingredients and chill.

Cobb Salad:

  • 2 boneless skinless chicken breasts
  • 1 tbsp. olive oil
  • Salt and pepper to taste
  • Chopped romaine lettuce
  • 2 hard boiled eggs, chopped
  • 1 carrot, peeled and chopped
  • ½ cup cherry tomatoes, halved
  • 1 cup kernel corn
  • ½ cup cucumber, chopped

Heat non-stick skillet over medium high heat, add olive oil. Season chicken with salt and pepper, and add to skillet. Cook 5-7 minutes per side, depending on thickness. Remove from skillet and cut into thick slices. Set aside

Divide romaine, eggs, carrots, tomatoes, corn and cucumber evenly among 2 plates. Top with sliced chicken and drizzle with Buffalo ranch. Serve with toasty garlic bread or corn muffins.

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