Chicken Cobb Salad with Buffalo Ranch
1
10 minutes
20 minutes
573
salads, lunch recipe, dinner recipe, keto recipe, paleo
Easy to make and loaded with protein, this tasty salad makes a perfect quick afternoon lunch or light yet filling dinner.
Ingredients
- 1 tsp. Primal Kitchen Avocado Oil
- 1 boneless, skinless chicken thigh
- ¼ tsp. salt
- ⅛ tsp. black pepper
- ⅛ tsp. paprika
- 4 cups romaine lettuce
- 5 cherry tomatoes, sliced
- 1 hardboiled egg, sliced
- ¼ avocado, diced
- 1 Tbsp. blue cheese crumbles
- 1 celery stalk, chopped
- 2 Tbsp. Primal Kitchen Ranch Dressing
- 2 Tbsp. Primal Kitchen Original Buffalo Sauce
Directions
Pour avocado oil in a cast iron skillet over medium-high heat. When the oil is hot, add the seasoned chicken thigh.
Cook chicken thigh for about 10 minutes per side. Remove the cooked chicken thigh from the skillet and rest for 5 minutes on a cutting board.
When the chicken is cooled, slice into bite-sized pieces and set aside.
Wash, dry, and chop the romaine lettuce. Place the lettuce at the bottom of a large bowl.
Add tomatoes, hardboiled egg, avocado, blue cheese crumbles, and celery on top of the lettuce. Add cooked, sliced chicken. Drizzle with Ranch Dressing and Buffalo Sauce.
