Paleo Chicken Cobb Salad with Buffalo Ranch (Whole30

• Meat

  • 2 tbsp Bacon fat or other cooking fat to cook chicken
  • 1/2 lb Chicken tenderloins

• Produce

  • 1/2 Avocado, med
  • 3 cups Baby spinach, fresh
  • 1/2 cup Cherry tomatoes
  • 1 tsp Chives, dried
  • 1/2 cup Cucumbers, mini
  • 1 tsp Dill, dried
  • 1 Green onion
  • 4 1/4 tsp Onion powder
  • 2 tsp Powdered garlic

• Refrigerated

  • 2 Hardboiled eggs

• Canned Goods

  • 1/2 cup Coconut milk - blend it first so it's, full fat canned smooth and creamy

• Condiments

  • 1/2 Cuphomemade mayo or avocado oil mayo
  • 2 tbsp Hot sauce
  • 3 tbsp Lemon juice, fresh
  • 1 tsp Mustard, brown

• Baking & Spices

  • 1 1/4 tsp Paprika, smoked
  • 1/8 tsp Salt
  • 1 Salt and pepper

• Other

  • 4-6 slices nitrate free, sugar free bacon cooked and crumbled

Found on paleorunningmomma.com

Description

Ingredients

• 4-6 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)*
• 3 cups fresh baby spinach, baby kale, or your favorite mixed salad greens**
• Thinly sliced green onion for garnish
• ½ cuphomemade mayo or Avocado Oil Mayo
• 1 tbsp fresh lemon juice
• 2 tsp onion powder
• 1 tsp garlic powder
• ½ tsp dried dill
• ½ tsp smoked paprika
• ½ tsp dried chives***
• 1 tbsp hot sauce (check labels for whatever you use)
• ½ cup full fat canned coconut milk - blend it first so its 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
• 1 tbsp hot sauce(see above)

Directions

• 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 doesnt 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!