Sriracha Ranch Cobb Salad
 
Prep time
Cook time
Total time
 
Dana:
Serves: 2 huge a** salads
Ingredients
For the salad
  • 2 servings leftover chicken, chopped into bite-sized pieces
  • ½ cup chopped cherry or grape tomatoes
  • 2 hard-boiled eggs, chopped*
  • ½ avocado, sliced
  • 2 large slices bacon, chopped into bits
  • 3-4 cups salad greens (I used spinach and arugula)
For the dressing
  • ¼ cup paleo ranch dressing
  • 2-3 Tbsp sriracha (depending on how spicy you like it!)
  • 1 tsp lime juice
Directions
  1. First, cook the bacon in a medium sized skillet for about 3-4 minutes per side, until crispy, but not burnt. Set aside to cool while you assemble the rest of the salad.
  2. Make the dressing. Whisk together the paleo ranch dressing, sriracha, and lime juice in a small bowl. Set aside.
  3. Assemble the salad: top the salad greens with the chopped chicken, tomatoes, eggs, avocado slices, and bacon, then finish off with the sriracha ranch dressing.
  4. Faceplant.
Notes
*Make sure you have hard-boiled eggs on hand! If you don't, do that ASAP, and make the rest of the salad while you wait for those eggs to boil.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/sriracha-ranch-chicken-cobb-salad/