Nashville Hot Chicken Cobb Salad
This Nashville Hot Chicken Cobb Salad brings together crispy, spicy chicken with the juicy freshness of Greenhouse grown cherry tomatoes. Delicious yet simple to prepare. It’s a flavourful balance of heat and freshness in every bite.
1 GREENHOUSE English cucumber, sliced
1 cup GREENHOUSE cherry tomatoes, halved
2 chicken breasts
2 tbsp Nashville hot spice
2 tbsp olive oil
1 head romaine lettuce, chopped
2 celery stalks, shredded
1/2 cup blue cheese, crumbled
2 carrots, shredded
1/2 cup buttermilk ranch dressing
Salt and pepper to taste
INGREDIENTS
Preheat your oven to 400°F. Season the chicken breast with Nashville hot spice, salt and pepper. Heat an oven-safe skillet with a drizzle of olive oil over medium-high heat. Sear chicken for 2-3 minutes on each side until golden brown.
Transfer the oven-safe skillet with the chicken directly into the pre-heated oven. Bake for 20 minutes until fully cooked. Remove from the oven and let cool slightly before slicing.
While the chicken is cooking, chop romaine lettuce, slice English cucumber, halve cherry tomatoes, slice celery and shred carrots.
In a large bowl, combine romaine lettuce, English cucumbers, cherry tomatoes, carrots and celery. Crumble the blue cheese over top. Add sliced chicken and toss gently.
Serve with buttermilk dressing and enjoy!
DIRECTIONS
