I had to work on Saturday because the school where I work hosted their annual culture festival where every class sets up an activity, whether it’s a food stand, a haunted house, “casino”, or games. I spent the whole day hanging out in the class that offered archery in the classroom! You can see a video here on my Instagram. Well, because we worked on Saturday, they gave us today off!
I decided to catch up on some sleep and make myself a delicious salad for brunch. I didn’t know what kind of salad I would make, but I did have all the ingredients in my fridge to make a paleo Cobb salad! I’ve been working on a few dairy-free recipes for the past month and thought this would be the perfect opportunity to make a dairy-free paleo Cobb salad and buffalo ranch dressing! I don’t really enjoy blue cheese so I prefer eating this version anyways!
I’m not American and so have never eaten a traditional Cobb salad so am not exactly sure what is supposed to go in it. I just know the common ingredients and copied that from the best of my knowledge. I wasn’t sure what type of dressing went on it so I just made a buffalo ranch dressing because I thought it’d go really well with the salad, especially the chicken. The dressing is pretty simple, just a mixture of homemade mayonnaise, spices and lemon juice. If you don’t have any homemade mayo on hand, you can always use a paleo friendly one like Primal Kitchen Paleo Avocado Oil Mayo
! Buffalo ranch dressings usually require you to use some sort of hot sauce, but all the hot sauces here, and most brands, contain sugar so I decided to use some chili oil instead!
If you would like to make the salad the way I did, a stacked Cobb salad, you’ll need a large cylinder where you can add your layers one at a time and just lift off the cylinder after. I actually used a 2L bottle of water and cut off both ends. I put the cylinder over a plate and added each layer one at a time. Once you have added your layers, carefully lift the cylinder up. I poured the dressing over the salad once the cylinder was out of the way.
Paleo Cobb Salad & Buffalo Ranch Dressing
Slice the tomatoes, boiled egg, and avocado. Shred the lettuce. Cut the stems off the asparagus.
Butterfly the chicken breasts and sprinkle the salt, pepper and paprika powder on both sides of the breasts. Heat the olive oil in a large cast iron skillet
and add the chicken breasts. Fry 4-5 minutes on each side and set aside to cool down. Dice the chicken into big cubes.
Add the asparagus to the side and cook 4-5 minutes while the chicken is cooking.
Fry the bacon slices until crispy.
Add the shredded lettuce to a plate and top with all of the salad ingredients.
Combine the ranch dressing ingredients in a small bowl and mix until combined. Pour over the salad.
Recipe NotesGet the equipment used here:
Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch