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5.20.16

Paleo Chicken Cobb Salad with Buffalo Ranch {Whole30}

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This Paleo Chicken Cobb Salad combines all your favorite fresh healthy ingredients and adds a spicy kick with Whole30 friendly buffalo ranch dressing, made 2 different ways depending on your preference!  Perfectly seasoned chicken, hardboiled eggs, bacon, avocado, tomatoes and fresh greens with a creamy spicy dressing that makes the perfect healthy summer dinner.

Chicken cobb salad with paleo buffalo ranch 2 ways

So which came first, the Paleo chicken cobb salad or the buffalo ranch dressing?  Any guesses?  If you’re new to the blog, you might not know that I LOOOVE my homemade mayo.  And yes, I’m also fine with the fact that it has a raw egg in it – as all homemade mayo does.  I make sure my eggs are fresh and I don’t keep my mayo for longer than a week in the fridge.

Anyway, I’ve learned that while many people share my love for homemade mayo and mayo-based dressings/dips (like my ranch!) some people want no part of it.  In fact, some people cannot believe that anyone would eat anything with a raw egg in it.  I don’t know about you guys, but back before homemade mayo was a thing, I didn’t exactly think twice about eating raw cookie dough before baking.  Just me?

cobb salad with buffalo ranch

But now I’m on a tangent!  Point is, I respect people who can’t do the raw egg, and that’s why I created a Paleo buffalo ranch dressing that you can make two ways – one with mayo as a base, and one with coconut milk as a base.  Holla!  And get this – they’re both Whole30 friendly and they both taste awesome!  Says Adam, my husband AKA the pickiest grown-up eater that I know.

So in short, the buffalo ranch came first, but the Paleo Chicken Cobb Salad is the perfect complement.  You get perfectly seasoned chicken (you’re cooking it in bacon fat AKA you are WINNING!) with bacon, avocado, hardboiled eggs and lot of veggies.  And then the dressing, have I mentioned the dressing?!

cobb salad with paleo buffalo ranch dressing two waysI will give you my honest opinion – I don’t even know which version I liked better.  Trust me, even I’m shocked!

I’m used to the taste of mayo-based dressings, so, that one tasted familiar to me – much like the dressing in my chipotle ranch chicken salad.  BUT, the coconut milk version had a sweetness to it that was sort of interesting, almost like a dairy free spicy buttermilk ranch?  I’m not sure that’s selling it to you, but I’m telling you that you cannot go wrong with either version.  (Full disclosure – the photos are of the coconut milk version but they looked nearly identical.)

paleo chicken cobb salad with homemade buffalo ranch

The paleo chicken cobb salad itself is very straightforward and contains all the goodies you’d want in any cobb salad (minus cheese, but the dressing more than makes up for that.)  You can easily cook the chicken beforehand to make this a quick throw-together meal.  I actually cooked the chicken and prepared the dressing the night before so I could quickly put the salad together for photos.  You can heat the chicken first or serve it cold – your choice!

And one more mayo related tip!  If you are iffy about making your own mayo but want something Paleo, you might want to try this Avocado Oil Mayo – it acts as a base the same way the homemade kind would and is definitely worth a try if you’re homemade-mayo shy 🙂

Paleo Chicken Cobb Salad with Buffalo Ranch {Whole30}

Chicken cobb salad with buffalo ranch, two ways

Paleo Chicken Cobb Salad with Buffalo Ranch {Whole30}

A Paleo Chicken Cobb Salad with all your favorites plus a creamy buffalo ranch dressing that you can make two ways - one with homemade mayo as a base and the other with coconut milk - both delicious and Whole30 friendly!
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Lunch/Dinner
Cuisine: Paleo &amp, Whole30
Servings: 4 servings
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4.67 from 6 votes

Ingredients

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 cuphomemade mayo or 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 check labels for whatever you use

Buffalo Ranch - Coconut Milk Version

  • 1/2 cup full fat canned coconut milk - blend it first so it's smooth and creamy
  • 1 tsp brown mustard
  • 2 tbsp fresh lemon juice
  • 1/8 tsp salt
  • 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 see above

Instructions

  1. 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.
  2. 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.
  3. To prepare the dressing, simply whisk together all the ingredients in a medium bowl until fully combined.
  4. 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.
  5. 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!
  6. Store leftover dressing in the refrigerator in an airtight container for up to 4 days. Enjoy!

Recipe Notes

*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

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Paleo and Whole30 Chicken Cobb Salad with buffalo ranch dressing - two ways! One with a coconut milk base and the other with a homemade mayo base - both delicious, Paleo and Whole30 friendly

#Paleo Chicken Cobb Salad with Buffalo Ranch two ways – both #whole30 friendly! #fitfluential

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Do you get nervous eating things with raw egg?  Even raw cookie dough?

Have you gone savory with coconut milk?  I’ll be doing it more, I think!

 

 

 

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Lisa @ Running Out Of Wine says

    May 20, 2016 at 5:45 am

    I used to eat raw cookie dough all the time, never really thinking twice about why it could be a bad idea. But yea, for some reason the raw egg thing seemed weird to me the first time I made your homemade mayo. I did try it once and I think knowing the eggs are fresh helps but Rob just couldn’t wrap his mind around it. I’ll have to remind him of that the next time he reaches for raw cookie dough:)

    Reply
    • Michele says

      May 20, 2016 at 4:15 pm

      It was weird to me at first too, but I’ve since gotten very used to it and now it doesn’t phase me 🙂

      Reply
  2. SuzLyfe says

    May 20, 2016 at 6:19 am

    All cookie dough is “edible,” as far as I am concerned. And if you get a little something extra from it, well then it is just the gift that keeps on giving, lol. This looks sooooo good. Love the new use for coconut milk!

    Reply
    • Michele says

      May 20, 2016 at 4:16 pm

      Agree about the cookie dough, it’s all fair game 🙂

      Reply
  3. Sara @ Oats and Rows says

    May 20, 2016 at 6:27 am

    I’m liking the sound of the coconut milk ranch!! This salad looks delicious, I can’t wait to try it!

    Reply
    • Michele says

      May 20, 2016 at 4:16 pm

      I was very skeptical but it turned out great, one more reason to love coconut milk!

      Reply
  4. Megan @ Skinny Fitalicious says

    May 20, 2016 at 7:08 am

    Oh yum! I’ve been craving salads big time lately. I need to give this a try!

    Reply
    • Michele says

      May 20, 2016 at 4:18 pm

      Salad season is hear! Although for us that’s year round I guess 🙂

      Reply
  5. meredith @ cookie chrunicles says

    May 20, 2016 at 7:29 am

    I make a salad like this for my son lately only I don’t make my dressing ( he doesn’t trust me lol). looks so good!

    Reply
    • Michele says

      May 20, 2016 at 4:19 pm

      I never thought I’d be making dressing, it’s been a while since I’ve had anything bottled now!

      Reply
  6. Rebecca @ Strength and Sunshine says

    May 20, 2016 at 7:32 am

    Haha, have you seen my blog? Of course I’ve gone savory with coconut milk! That’s usually the way I do it! But I have to admit that I made 2 sweet recipes this week with it 😛 O the irony!

    Reply
    • Michele says

      May 20, 2016 at 4:20 pm

      Such versatility you have to love it! It really works so well both ways, I’ll have to try a curry next 🙂

      Reply
  7. Heather @ Polyglot Jot says

    May 20, 2016 at 8:02 am

    I’ve done savory soups with coconut milk but never dressing–what a good idea! Eating raw egg makes me nervous…but I’ve eaten a lot of cookie dough with raw egg in it and didn’t care. It’s probably a mental thing!

    Looks delicious!

    Reply
    • Michele says

      May 20, 2016 at 4:21 pm

      I definitely think it’s a mental thing! Somehow cookie dough isn’t “real” lol!

      Reply
  8. renaissancerunnergirl says

    May 20, 2016 at 8:27 am

    I ALWAYS loved raw cookie dough, which my mom warned us against because of the raw egg, which in turn means that when I was eight years old I might have eaten a full half-roll of those slice and bake cookies prior to baking when her back was turned…

    Reply
    • Michele says

      May 20, 2016 at 4:21 pm

      Yup I used to eat that too, I think we used to buy it and then eat it before we got a chance to bake!

      Reply
  9. Wendy says

    May 20, 2016 at 9:48 am

    This salad looks so good! Definitely going into my summer menu cycle!! I’m trying to work the Paleo diet into my family’s life, and recipes like this will certainly be satisfying to my hubby and boys!
    Every time I make cookies, I eat some of the raw dough… I thought everyone did 🙂

    Reply
    • Michele says

      May 20, 2016 at 4:22 pm

      I think everyone does, right?! Lol, hope you like the recipe!

      Reply
  10. Annmarie says

    May 20, 2016 at 9:55 am

    OH YUM! Can’t wait to try the coconut milk version- looks so good!

    Reply
    • Michele says

      May 20, 2016 at 4:23 pm

      Thanks!

      Reply
  11. GiGi Eats says

    May 20, 2016 at 3:50 pm

    I love chicken + eggs + avocados together! 🙂 I always need to get all three on the fork and shove it in my face lol!

    Reply
    • Michele says

      May 20, 2016 at 4:23 pm

      Yup cannot beat that combo!

      Reply
  12. Kristy @ Southern In Law says

    May 20, 2016 at 5:10 pm

    This is my kinda salad!

    I feel like the whole raw egg deal really isn’t that much to be concerned about. I didn’t realise it was such a big deal until we were in the US and realised some people are totally overcautious – to the point they won’t even eat fried eggs unless they’re over easy etc. When I was a kid I always ate raw cookie dough and cake batter – and I still do sometimes if I feel like it (though these days for some reason I just don’t like it!) and I haven’t died yet, haha!

    Reply
    • Michele says

      May 22, 2016 at 6:46 pm

      Lol I know, most people around here are shocked when they hear people eat raw egg yet cookie dough gets a pass somehow, maybe because it’s not “planned” ? not sure!

      Reply
  13. lindsay Cotter says

    May 21, 2016 at 7:53 am

    You’ve inspired me. Busting out the homemade mayo recipes this weekend. I NEED THIS in my life. RAnch is my fav! how do you know these things?

    Reply
    • Michele says

      May 22, 2016 at 6:45 pm

      Ranch is totally my favorite too, I have it around pretty much always!

      Reply
  14. Anne says

    May 21, 2016 at 12:58 pm

    This chicken salad looks so much better than any other chicken salad I’ve ever seen!

    Reply
    • Michele says

      May 22, 2016 at 6:47 pm

      Haha thank you!

      Reply
  15. Meghan@CleanEatsFastFeets says

    May 22, 2016 at 2:35 pm

    Heck sometimes I made cookie dough for the sheer purpose of eating it raw.

    I love a good Cobb salad. Of course I would ditch the chicken, although keep the bacon, and toss in some blue cheese for protein (and really because I adore cheese). I’d take either dressing though.

    Reply
    • Michele says

      May 22, 2016 at 6:43 pm

      I’m liking the sound of your version, and your views on cookie dough 🙂

      Reply
  16. Amy @ These Wild Acres says

    February 22, 2017 at 8:50 pm

    This looks so incredible! I actually just had coconut mayo for the first time this week… and surprisingly, it is pretty good! 😀

    Reply
  17. Holly Barnes says

    May 5, 2017 at 7:32 am

    What do you mean by brown mustard?

    Reply
    • Michele says

      May 5, 2017 at 10:41 am

      Spicy brown mustard, not the bright yellow kind.

      Reply
  18. Katie says

    December 8, 2017 at 1:02 am

    5 stars
    So many thank-yous for this salad dressing recipe!! It is amazing. My husband loves it and he hates just about everything I have made during my whole 30s! He doesmt like much of what I cook any other time for that matter… he is a very picky eater and we have opposite tastes on just about everything BUT this Cobb Salad and dressing is something we can both agree on. We tried the dressing on taco salad tonight and it is ever so yummy. I use it as dip too. I love the coconut milk version. I tried it with avocado mayo and it was good but I feel the coconut milk is the way to go for me! I am almost tempted to try your biscuit and gravy recipe but that stinker husband of mine claims I shouldn’t even attempt a “healthy” version. I just might have to prove him wrong 🙂 In his defense though , we have ended up tossing a few concoctions all together over the course of this Whole30…you just can’t trust every recipe you find on Pinterest so I am grateful we found a winner with this one !

    Reply
    • Michele says

      December 8, 2017 at 11:47 am

      That’s awesome! Couldn’t be happier to hear about pleasing picky eaters!!

      Reply
      • Dawn Fry says

        April 6, 2018 at 5:23 pm

        What is the serving size for the dressing?

        Reply
        • Michele says

          April 7, 2018 at 10:25 am

          I’d say a couple of Tbsp.

          Reply
  19. Dawn Roth says

    January 26, 2019 at 7:55 pm

    Do you have a cookbook that I can purchase?

    Reply
  20. KT says

    April 21, 2019 at 4:07 pm

    What are the calories for this?

    Reply
  21. Dais says

    January 21, 2020 at 5:00 pm

    YUMMM. Best dressing

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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