Zesty Chicken Cobb Salad with Jalapeño Avocado Ranch is exactly the salad you need in your life right now! Full of crunch and delicious textures, and topped with a creamy, tangy, and slightly spicy dressing. A salad you can enjoy year round for a filling dinner!
I am at the point toward the end of summer where I want to eat all the fresh veggies and salads, but I’m also testing out some recipes to use year round and for my upcoming 3rd round of Whole30.
So in today’s version of things you can absolutely not live without, I bring you: Zesty Chicken Cobb Salad with Jalapeño Avocado Ranch.
Zippy, that’s the word we’re using for this delicious salad! It has everything I love: a bed of greens, perfectly cooked buffalo flavored chicken breast, crispy bacon, hard boiled eggs, and a dressing that is out of this world!!
Of all places to get inspiration for a new recipe, I turn to a lovely little restaurant in one of my favorite towns: Breckenridge, Colorado. Recently, I took my kids for a quick summer excursion to the mountains to visit my parents, and one of our day trips was to Breck. We only visit in the winter during ski season, so it was fun to wander the streets with warmer weather! We stumbled upon the Blue River Bistro, a simple American style restaurant with plenty of good options.
My mom and I always split food when we travel anywhere. As soon as we discovered a “Zesty Chicken Cobb Salad”, we were both all over it!
This is exactly the hearty dinner that I love! One bite into this salad, and I knew I wanted to re-create this at home. It was nothing fancy, just easy and full of flavor!
Jalapeno Avocado Ranch is the perfect compliment, but also not spicy! You can adjust the spice by adding more jalapeños, or by including the seeds.
This salad will most definitely be on repeat next month during Whole30! If not following Whole30, you can add in other goodies like corn or black beans, even cheese.
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Zesty Chicken Cobb Salad with Jalapeño Avocado Ranch
For the Salad:
- 4 strips Bacon sugar free and nitrate free
- 2 large chicken breast
- 2 tbsp Buffalo wing hot sauce
- 6 cups mixed greens (or your choice of greens)
- 1 cup sliced cherry tomatoes
- 1 orange bell pepper diced
- 2 hard boiled eggs sliced
- 1/2 red onion sliced
- 1/2 large avocado for garnish
- 1/2 cup chopped roasted pecans
For the Jalapeño Avocado Ranch
- 1 large avocado de-seeded and sliced
- 2 tbsp homemade mayo or avocado mayo
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried dill
- 1/2 tsp sea salt + more to taste
- 1 jalapeno* diced and seeds removed
- 2 tbsp apple cider vinegar
- 1 tbsp freshly squeezed lime juice
- 2 tbsp chopped fresh cilantro optional
- 1/2 cup avocado oil
Heat a large skillet over medium high heat, lightly greasing with a non-stick spray, and cook your bacon. Cook until your desired crispiness, 3-5 minutes per side. Set aside on paper towels. Reserve 2 tbsp bacon grease to cook chicken. Crumble bacon once cooled.
Now prepare your chicken. Heat up a skillet to medium heat (can be the same bacon pan). Brush the 2 tbsp of buffalo wing sauce on both sides of the chicken breast. Once your pan is hot, add chicken, cooking for 4-7 minutes per side (depending on thickness of chicken). Once chicken is no longer pink, set aside.
Make the dressing. In a food processor or high powered blender, blend together: avocado, mayo, onion powder, garlic powder, dill, sea salt, jalapeño, apple cider vinegar, lime juice, and cilantro (if using). While motor is running, add in avocado oil. Continue to blend until smooth.
Assemble your salad. Place the greens in a large bowl, and add in remaining salad ingredients: tomatoes, bell pepper, eggs, onion, and avocado (if using). Sprinkle chopped bacon all over, slice up the chicken and place on top. Now toss in the salad dressing. Mixing all over to coat. Finally, add the chopped pecans and serve.
*For a spicier dressing, keep the seeds in the pepper.
I really loved this dressing but I wouldn’t use as much dill or leave it out! It was too much for me and I thought it took away from the jalapeño.