- Rachael Ray - https://www.rachaelray.com -

Buffalo-Ranch Chicken Cobb Salad

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].


For the dressing:

  • 1/4 cup buttermilk or whole milk
  • 1 cup sour cream or Greek yogurt
  • 1/2 cup Fabanaise (vegan mayo) or mayonnaise
  • 1/4 cup cayenne pepper sauce (Rach’s uses Frank’s Red Hot)
  • 2 cloves garlic, grated or pasted
  • 2 teaspoons granulated onion
  • Juice of 1 lemon or 2 tablespoons white wine or cider vinegar
  • Salt and pepper
  • 1/4 cup finely chopped dill, parsley and chives, combined


Preheat oven to 375°F.

Combine vinegar, water, salt, sugar and peppercorns in a small pot [2]. Bring to boil and stir to dissolve the sugar and salt. Place celery, carrots and onions in a jar or small bowl [3] and pour pickling liquid over to quick-pickle; cool.

Arrange bacon on a slotted pan [2] or on wire rack-lined baking sheet [4] and bake to very crisp. Cool and chop into 1-inch pieces.

Place eggs in a small pot [2], cover then with water and bring to boil. Turn off heat, cover pot with a lid and let stand 12 minutes. Crack eggs and let cool in cold water before quartering them lengthwise.

Heat a cast-iron griddle or large skillet [2] over medium-high heat. Season the chicken with salt, pepper, garlic, onion, paprika and cayenne, and drizzle with oil. Grill chicken 6-8 minutes, turning occasionally, then remove to a cutting board [5] and cool a few minutes. Thinly slice them across breast.

Whisk [5] up salad dressing and transfer to a small pitcher or gravy boat.

Across a very large cutting board [5] or serving platter, arrange lettuce. Line up remaining ingredients in rows across the greens: tomatoes, bacon, scallions, chicken down the center, pickled celery, blue cheese, drained pickled carrots and celery. Pour Buffalo Ranch dressing evenly across everything and serve.