Low Carb Chicken Cobb Salad has all the classic flavors of the popular favorite with a simple vinaigrette. Made with lettuce, tomatoes, bacon, cucumber, avocado and cheese – perfect for lunch or your next potluck!
Cobb Salad is a classic favorite and one of the salads I usually order when we’re out at a restaurant. They are usually a pretty safe low carb and keto-friendly option depending on what dressing you pair them with.
This Low Carb Chicken Cobb Salad is made with mixed greens, grilled chicken, Canadian bacon, hard boiled eggs, cherry tomatoes, cucumbers and avocado.
HOW TO MAKE LOW CARB CHICKEN COBB SALAD
- Start off by seasoning the chicken with salt, pepper and drizzle with olive oil and lemon.
- For the hard boiled eggs, I usually like to make a large batch using this method to keep on hand during the week for breakfast or to add to my salads.
- Cook and crumble the bacon then grill the chicken.
- Prepare and assemble the remaining salad ingredients starting with the lettuce plus any other greens you like. Add eggs, grape tomatoes, avocado, cucumber, crumbled bacon and feta.
- Add any other toppings you like then drizzle with the simple vinaigrette right before serving.
Easy swaps for this salad:
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- For a meatless option, you can leave out the chicken and bacon
- For quicker prep, use chopped rotisserie chicken
- Swap in your favorite vegetables or cheese
Low Carb Chicken Cobb Salad
Low Carb Chicken Cobb Salad has all the classic flavors of the popular favorite with a simple vinaigrette. Made with lettuce, tomatoes, bacon, cucumber, avocado and cheese – perfect for lunch or your next potluck!
Ingredients
- 1-2 boneless skinless chicken breasts, pounded to even thickness
- * salt and black pepper to taste
- * 1 tablespoon olive oil
- * 2 avocados peeled pitted and cut into slices (or chopped)
- * 4 cups chopped mixed green lettuce
- * 3 hard boiled eggs peeled and sliced
- * 6 slices bacon cooked and chopped
- * 1 cup grape or cherry tomatoes halved
- * ½ cucumber sliced in rounds or chopped
- * ½ cup crumbled feta or blue cheese
For the vinaigrette:
- * 3-4 tablespoons apple cider vinegar
- * 2 tablespoons sour cream
- * ½ teaspoon garlic powder
- * 2 tablespoons extra virgin olive oil
- * Salt and pepper to taste
- In a resealable zip-top bag add chicken, salt, pepper, balsamic vinegar and garlic and marinate for at least 30 minutes.
Instructions
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In a resealable zip-top bag, add chicken, salt, pepper, balsamic vinegar and garlic and marinate for at least 30 minutes.
To make the hard boiled eggs:
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Place the eggs in a medium pot and fill with enough water to cover the eggs.
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Cover with lid and set the pot over high heat and bring the water to a rolling boil
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As soon as the water comes to a boil, immediately remove the pot from the heat and allow to sit, covered for 15 minutes. Using tongs, transfer eggs to a large bowl with ice cold water and keep running the cold water into the bowl until the water stays cool (or alternatively place in an ice bath). Allow eggs to sit in the chilled water until completely cool (I leave mine for about 8-10 minutes). Once the eggs are cool, crack, peel and slice.
Grill the chicken:
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Preheat grill to medium-high heat and cook for 4-5 minutes on each side or until the internal temperature reaches 165 F. Remove the chicken from the grill and tent with foil. Let it rest and cool a bit for about 10 minutes and then slice or chop into bite-sized pieces.
Assemble the salad:
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Whisk together all the ingredients for the vinaigrette. Drizzle 1 teaspoon over the sliced avocado (to prevent from browning).
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In a large bowl, add the lettuce, then top with cooked pasta, eggs, avocado, bacon, tomatoes, cucumber and cheese. Drizzle with dressing right before serving.
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