Paleo Chicken Cobb Salad with Buffalo Ranch Dressing

Paleo Chicken Cobb Salad with Buffalo Ranch Dressing


Paleo Chicken Cobb Salsa with Buffalo Ranch Dressing

Serves: 4



  • 4-6 slices nitrate free, sugar free bacon cooked and crumbled
  • ½ lb chicken tenderloins
  • 2-3 tablespoons bacon fat or other cooking fat to cook chicken
  • salt and pepper (for chicken)
  • ¼ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • ½ cup chopped and peeled mini cucumbers
  • ½ cup quartered cherry tomatoes
  • 2 hardboiled eggs, chopped
  • ½ medium 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

  • ½ cup homemade mayo or Avocado Oil Mayo
  • 1 tablespoon fresh lemon juice
  • 2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon dried dill
  • ½ tsp smoked paprika
  • ½ tsp dried chives***
  • 1 tbsp hot sauce 


For the Buffalo Ranch – Coconut Milk Version

  • ½ cup full fat canned coconut milk – blend it first so it’s smooth and creamy
  • 1 teaspoon brown mustard
  • 2 tablespoon fresh lemon juice
  • ⅛ teaspoon salt
  • 2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon dried dill, smoked paprika, dried chives
  • 1 tablespoon hot sauce



  1. Reserve 2-3 tbsp of bacon fat to cook the chicken, or use your cooking fat of choice.
  2. Season the chicken tenderloins with the salt and pepper, onion powder and smoked paprika.
  3. Heat a large cast iron skillet (or grill pan) over medium heat.
  4. Add the chicken to the pan and cook about 5 minutes on each side, adjusting heat as necessary.
  5. Make sure the chicken is cooked through, remove from heat, and set aside.
  6. Once chicken is cool enough to handle, chop into bite-sized pieces.
  7. To prepare the dressing, simply whisk together all the ingredients in a medium bowl until fully combined.
  8. Assemble all the salad ingredients, chopped cooked chicken and crumbled bacon in a large bowl.
  9. Add avocado last so it doesn’t turn brown and garnish with green onion.
  10. Serve with the dressing on the side, or spoon the dressing on right before serving to toss with the salad.


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


*To avoid the avocado turning brown, cut in open and either chop or slice right before serving.
**You can chop your salad greens if you prefer a full chopped salad
***Optional – but I think it gives the dressing a nice touch



Courtesy of


The Paleo Chicken Cobb Salad with Buffalo Ranch Dressing is part of Ma’am Exams’ Jump Start Weight Loss Program/28-Day Burn Fat Fast Meal Plan. For an appointment visit 

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