The Low Carb Jumpstart

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 breast
     cut into smaller pieces
  • 2 oz.
    blue cheese
     crumbled
  • 1
    avocado
     sliced
  • 3 cups
    romaine lettuce
     chopped
  • 1 tbsp
    fresh chives, minced
     optional
  • salt and ground black pepper
     

Instructions

  1. Start by preparing the dressing. Combine mayonnaise, ranch seasoning and water. Set aside.

  2. Place the eggs in boiling water for 8-10 minutes. Cool in ice water for easier peeling. Roughly chop.

  3. Fry the bacon in a hot, dry skillet over medium-high heat until crispy.

  4. 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.

  5. 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.