Paleo Chicken Cobb Salad with Buffalo Ranch {Whole30}

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

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!

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