Keto Cobb salad with ranch dressing
Carbs: 6g
This recipe has been reposted here with permission from Diet doctor. The original recipe can be found here.
A classic Cobb salad never gets old. Bacon, avocado, chicken, eggs, blue cheese... all your keto favorites in one place on top of a crunchy, refreshing salad! So throw together this easy lunch (or dinner) that is high protein and high fat and it will get high fives all around!
PREP TIME
5 mins
COOK TIME
30 mins
COURSE
Salad
Ingredients
Ranch Dressing
- 3 tbsp mayonnaise
- 1 tbsp ranch seasoning
- 2 tbsp water
Salad
- 2 eggs
- 3 oz. bacon
- 1/2 lb cooked chicken breastcut into smaller pieces
- 2 oz. blue cheesecrumbled
- 1 avocadosliced
- 3 cups romaine lettucechopped
- 1 tbsp fresh chives, mincedoptional
- salt and ground black pepper
Instructions
Start by preparing the dressing. Combine mayonnaise, ranch seasoning and water. Set aside.
Place the eggs in boiling water for 8-10 minutes. Cool in ice water for easier peeling. Roughly chop.
Fry the bacon in a hot, dry skillet over medium-high heat until crispy.
Arrange the lettuce on a platter or individual plates. Arrange the chicken, bacon, vegetables, eggs and blue cheese on top. Season with salt and pepper, especially the eggs.
Drizzle with dressing and top with finely chopped chives.
Notes
Tips
If you’re starting with raw chicken, fry it in the bacon fat, and season with salt and pepper to taste.
Feel free to use different lettuces — try iceberg, spring mix, leafy greens, mesclun mix, and even arugula or baby kale.
You can swap the ranch dressing for your favorite low carb dressing or vinaigrette.
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