Southwestern Chicken Cobb Salad

IMG_2762.JPGYUM! Made this salad tonight. Makes probably 10-12 servings, so cut down for however small you need it. The dressing has a wonderful smoky flavor. The dressing is paleo, dairy-free (if you excluded the corn & beans the salad would be paleo). I used this website for the dressing recipe but kind of did my own flavor combination for the base of the salad.


  • 1 head of iceberg lettuce, chopped
  • Huge handful of baby spinach
  • 1 can yellow corn, drained
  • 1 can black beans, drained
  • 4 tomatoes, diced
  • 2 avocados, diced
  • 4 green onions, diced
  • 12 hard boiled eggs, sliced
  • 2 cucumbers, diced
  • 10 pieces of cooked bacon, cut up
  • Cooked chicken chunks


  • 2 cups (which is one can) of coconut milk, the full fat kind
  • 4 teaspoons brown mustard
  • 6 tablespoons lemon juice
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 8 teaspoons onion powder
  • 4 teaspoons garlic powder
  • 2 teaspoons dried dill
  • 2 teaspoons dried chives
  • 4 teaspoons hot sauce (I used Frank’s buffalo sauce, just right, not too spicy…if I was using Tabasco sauce I would only do a teaspoon or two)
  • Use a mixer to blend it creamy

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