Chicken Cobb Salad with Buffalo Ranch

  • Serving Size2-3


    For the Salad:

    • 4 slices nitrate free, sugar free bacon cooked and crumbled
    • ½ lb chicken tenderloins
    • 2-3 tbsp bacon fat or other cooking fat to cook chicken
    • salt and pepper (for chicken)
    • ¼ tsp onion powder
    • ¼ tsp smoked paprika
    • ½ cup chopped and peeled mini cucumbers
    • ½ cup quartered cherry tomatoes
    • 2 hardboiled eggs, chopped
    • ½ med avocado (sliced or chopped)
    • 4 cups fresh baby spinach, baby kale, or your favorite mixed salad greens
    • Thinly sliced green onion for garnish

    Buffalo Ranch:

    • ½ cup full fat canned coconut milk - blend it first so it's smooth and creamy
    • 1 tsp brown mustard
    • 2 tbsp fresh lemon juice
    • ⅛ tsp salt
    • 2 tsp onion powder
    • 1 tsp garlic powder
    • ½ tsp dried dill
    • ½ tsp smoked paprika
    • ½ tsp dried chives
    • 2 tsp-1 tbsp hot sauce (see above)



    Reserve 2-3 tablespoons of bacon fat to cook the chicken, or use approved oil 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.


    Drizzle 2 tablespoons of dressing on each serving. (Can omit dressing and top with 1/4 avocado)


    Store leftover dressing in the refrigerator in an airtight container for up to 4 days. Enjoy!

    Recipe adapted from: paleorunningmama 

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