One of Deb’s latest recipes is this Buffalo Chicken Cobb Salad, which I made less than two weeks after she posted it to the blog. I don’t do them super often, but we like an entree salad here and this combines our preferred cobb salad format with buffalo chicken. What’s not to like? (This isn’t a Deb, but another favorite cobb salad variation is this Autumn Cobb Salad, which will basically take any roasted squash you can throw at it.)

For veggies I used a mix of cucumber, celery, carrot, bell pepper, and tomatoes. But as she says, you can really do whatever combination of veggies you like. I did skip the blue cheese because I’m just not a fan. I thought about substituting cheddar, but I didn’t think we’d miss the cheese, and I was right.

I did a pretty simple baked chicken thigh for this. They got a brief marinade in some olive oil, salt, pepper, Penzey’s Mural of Flavor spice mix, and a splash of champagne vinegar. I prepped an entire two-pound package because I know we’ll use up the leftovers.

This came together pretty easily, though it is one of those meals where there’s a lot of chopping. But that also means there’s a lot you can do ahead of time. Basically you can prep this entire meal ahead of time, and I don’t think you’d even need to do it at the same time.