Buffalo Chicken Cobb Salad

Earlier this spring, I made what I thought was just a dinner salad that turned out to be my new favorite dinner salad of all time and it was literally all I could talk about for the next few weeks. Incessantly. Insufferably. I didn’t even wait to ask if you’re into buffalo wings (of course you are), cobb salads (you could be, I can just tell) or looking for a dinner idea. It’s just not who I am.

Ingredients:

• 1/2 cup buttermilk, shaken
• 1/2 cup mayonnaise
• Juice of half a lemon (about 1 1/2 tablespoons)
• 1/4 teaspoon Worcestershire sauce
• 1 small garlic clove, minced
• 1/4 teaspoon kosher salt, plus more to taste
• Many grinds of black pepper
• 1/4 cup minced fresh chives, divided

• 6 tablespoons hot sauce, ideally Franks
• 4 tablespoons melted butter

• 6 to 6 1/2 cups diced fresh vegetables, such as celery, carrots, bell pepper, cucumber, and tomatoes
• 1 cup diced red onion (from 1 small)
• 4 to 6 ounces diced blue cheese, such as a Danish blue
• 4 to 5 ounces romaine or baby gem lettuce, sliced or torn
• 1 pound boneless chicken thighs, grilled and sliced, ideally still warm