Name: Paleo Chicken Cobb Salad Recipe For Yeast Infection
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4-6 slices bacon (cooked, nitrate-free, sugar-free, crumbled); 1/2 chicken tenderloins; 2-3 tbsp bacon fat; salt and pepper; 1/4 tsp onion powder; 1/4 tsp smoked paprika; 1/2 cup mini cucumbers (pelled and chopped); 1/2 cup cherry tomatoes (quartered); 2 eggs (hard-boiled, chopped); 1/2 medium avocado (sliced, chopped); 3 cups fresh baby spinach/ baby kale/ mixed salad greens; green onion (thinly sliced); 1/2 cup homemade mayo, avocado oil mayo; 1 tbsp fresh lemon juice; 2 tsp onion powder; 1 tsp garlic powder; 1/2 tsp dried dill; 1/2 tsp smoked paprika; 1/2 tsp dried chives; 2 tsp - 1 tbsp hot sauce; 1/2 cup canned coconut milk (full fat); 1 tsp brown mustard; 2 tbsp fresh lemon juice; 1/8 tsp salt; 2 tsp onion powder; 1 tsp garlic powder; 1/2 tsp dried dill; 1/2 tsp smoked paprika; 1/2 tsp dried chives; 2 tsp - 1 tbsp hot sauce

Paleo Chicken Cobb Salad Recipe For Yeast Infection

Easy Recipe for Paleo Chicken Cobb Salad Recipe For Yeast Infection. That will help your Yeast Infection treatment. Natural Remedy for Yeast Infection with healthy food and diet.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings:

Calories: 688kcal

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Ingredients

Ingredient for the salad

4-6 slices bacon, cooked, nitrate-free, sugar-free, crumbled
1/2 chicken tenderloins
2-3 tbsp bacon fat
salt and pepper
1/4 tsp onion powder
1/4 tsp smoked paprika
1/2 cup mini cucumbers, pelled and chopped
1/2 cup cherry tomatoes, quartered
2 eggs, hard-boiled, chopped
1/2 medium avocado, sliced, chopped
3 cups fresh baby spinach/ baby kale/ mixed salad greens
green onion, thinly sliced

Ingredient for the buffalo ranch – mayo version

1/2 cup homemade mayo, avocado oil mayo
1 tbsp fresh lemon juice
2 tsp onion powder
1 tsp garlic powder
1/2 tsp dried dill
1/2 tsp smoked paprika
1/2 tsp dried chives
2 tsp – 1 tbsp hot sauce

Ingredient for the buffalo ranch – coconut milk version

1/2 cup canned coconut milk, full fat
1 tsp brown mustard
2 tbsp fresh lemon juice
1/8 tsp salt
2 tsp onion powder
1 tsp garlic powder
1/2 tsp dried dill
1/2 tsp smoked paprika
1/2 tsp dried chives
2 tsp – 1 tbsp hot sauce

Instructions

Reserve 2-3 tbsp of bacon fat to cook the chicken, or use your cooking fat of choice. Season the chicken tenderloins with the salt and pepper, onion powder and smoked paprika and heat a large cast iron skillet (or grill pan) over med heat.
Add the chicken to the pan and cook about 5 minutes on each side, adjusting heat as necessary. Make sure the chicken is cooked through, remove from heat, and set aside. Once chicken is cool enough to handle, chop into bite-sized pieces.
To prepare the dressing, simply whisk together all the ingredients in a medium bowl until fully combined.
Assemble all the salad ingredients, chopped cooked chicken and crumbled bacon in a large bowl (avocado last so it doesn't turn brown!), and garnish with green onion.
Serve with the dressing on the side, or spoon the dressing on right before serving to toss with the salad. The dressing will be very creamy either way!
Store leftover dressing in the refrigerator in an airtight container for up to 4 days. Enjoy!

Nutrition Label

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Paleo Chicken Cobb Salad Recipe For Yeast Infection