Boneless Buffalo Grilled Chicken Cobb Salad


  • 4 oz. Patuxent Farms® Fire Grilled Chicken Breast Chunks, Raised Without Antibiotics
  • 1 T Glenview Farms® Salted Butter
  • 2 fl. oz. Monarch® Hot Sauce
  • 2 T Glenview Farms Smoked Blue Cheese Crumbles, divided
  • 2 oz. Cross Valley Farms® Harvest Blend
  • 1 ea Glenview Farms Hard Boiled Egg
  • 2 slices Patuxent Farms Hardwood Smoked Bacon, cooked and crumbled
  • 1 slice Cross Valley Farms Red Onion
  • .5 oz. Monarch Cheese & Garlic Multigrain Homestyle Croutons
  • 1 oz. Cross Valley Farms Cucumber
  • 1 halved del Pasado® Avocado, diced
  • 3 slices Cross Valley Farms Sliced Tomato
  • 1 oz. Cross Valley Farms Mesclun Spring Lettuce Mix


  1. Place leafy greens in a salad bowl.
  2. Top with bacon, avocado, red onion, croutons, cucumber and tomato.
  3. In a sauté pan, heat butter and hot sauce.
  4. Add chicken and heat through.
  5. Stir in bleu cheese and reduce sauce until it coats chicken.
  6. Add chicken to salad.
  7. Serve with dressing of your choice.

Recipe by Matthew Dean, Food Fanatics® Chef, Streator, IL
Serves 1