Katie Lee Makes a Grilled Buffalo Chicken Cobb Salad 🙌 | What Would Katie Eat?

Katie combines spicy Buffalo chicken with the cool, crisp flavors of lettuce, ranch dressing and tons of veggies to create a hearty dinner-worthy salad! 🤤 Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2HLxcLo Whether on a carb-filled vacation or on TV cooking mouth-watering recipes, Katie Lee is always on the move. Follow along as she recreates her favorite dishes at home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Buffalo Chicken Cobb Salad RECIPE COURTESY OF KATIE LEE Level: Easy Total: 40 min (includes resting time) Active: 30 min Yield: 4 servings Ingredients Chicken: 1/4 teaspoon garlic powder Kosher salt and freshly ground pepper 1 pound chicken cutlets Extra-virgin olive oil, for drizzling 1 stick (8 tablespoons) unsalted butter, cut into pieces (see Cook's Note) 1/2 cup hot sauce, such as Frank's RedHot (see Cook's Note) Dressing: 1 cup mayonnaise 1/2 cup buttermilk 2 tablespoons minced fresh chives 1/4 teaspoon garlic powder Kosher salt and freshly ground pepper Salad: 1 head iceberg lettuce, cored and chopped into bite-sized pieces 1 pint cherry tomatoes, halved 1 cup blue cheese crumbles 4 slices bacon, cooked and crumbled 2 medium carrots, peeled and sliced into thin rounds 2 center celery stalks and leaves, sliced thin on a bias 2 hard-boiled eggs, chopped 1 avocado, chopped 1 cup corn chips, such as Fritos Directions For the chicken: Preheat a grill to medium-high heat. Combine the garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place the chicken cutlets on a large plate or baking sheet and drizzle each piece lightly with the oil. Season both sides of the chicken with the garlic powder blend. Grill the chicken, turning once, until cooked through and grill marks appear, 2 to 3 minutes per side. Transfer to a clean platter to rest for 10 minutes, then slice into thin strips and place in a medium bowl. Place the butter and hot sauce in a medium saucepan over medium heat, either on the grill or on a stovetop. Whisk to combine the hot sauce with the butter until melted and smooth. Add to the bowl with the sliced chicken and toss to coat. For the dressing: Whisk together the mayonnaise, buttermilk, chives, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and mix well. For the salad: Arrange the iceberg lettuce on a platter or in individual bowls. Top with rows of the cherry tomatoes, blue cheese crumbles, bacon, carrots, celery, eggs and avocado. Sprinkle the corn chips over the top and spoon over the sliced chicken. Finish with a drizzle of the dressing. Cook’s Note: You can use 1 cup store-bought wing sauce as a substitute for the hot sauce and butter mixture. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #WhatWouldKatieEat #KatieLee #FoodNetwork #GrilledBuffaloChickenCobbSalad Katie Lee Makes a Grilled Buffalo Chicken Cobb Salad 🙌 | What Would Katie Eat? | Food Network https://youtu.be/UrYtM8_rEJg