Paleo Running Momma
Chicken Cobb Salad with Buffalo Ranch
10 minPrep Time
15 minCook Time
25 minTotal Time
- For the Salad
4-6 slices nitrate free sugar free bacon cooked and crumbled
1/2 lb chicken tenderloins
2-3 tbsp bacon fat or other cooking fat to cook chicken
salt and pepper for chicken
1/4 tsp onion powder
1/4 tsp smoked paprika
1/2 cup chopped and peeled mini cucumbers
1/2 cup quartered cherry tomatoes
2 hardboiled eggs chopped
1/2 med avocado sliced or chopped*
3 cups fresh baby spinach baby kale, or your favorite mixed salad greens**
Thinly sliced green onion for garnish
- For the Buffalo Ranch - Mayo Version
1/2 cup Primal Kitchen Avocado Oil Mayo
1 tbsp fresh lemon juice
2 tsp onion powder
1 tsp garlic powder
1/2 tsp dried dill
1/2 tsp smoked paprika
1/2 tsp dried chives
2 tsp- 1 tbsp hot sauce
Reserve 2-3 tbsp of bacon fat to cook the chicken, or use your cooking fat of choice. Season the chicken tenderloins with the salt and pepper, onion powder and smoked paprika and heat a large cast iron skillet (or grill pan) over med heat.
Add the chicken to the pan and cook about 5 minutes on each side, adjusting heat as necessary. Make sure the chicken is cooked through, remove from heat, and set aside. Once chicken is cool enough to handle, chop into bite-sized pieces.
To prepare the dressing, simply whisk together all the ingredients in a medium bowl until fully combined.
Assemble all the salad ingredients, chopped cooked chicken and crumbled bacon in a large bowl (avocado last so it doesn't turn brown!), and garnish with green onion.
Serve with the dressing on the side, or spoon the dressing on right before serving to toss with the salad. The dressing will be very creamy either way!
Store leftover dressing in the refrigerator in an airtight container for up to 4 days. Enjoy!