This low carb Cobb salad recipe eats like a full meal, stacked with crisp romaine, creamy avocado, and smoky bacon, for a protein-packed dish that is anything but boring.
Holly’s Recipe Highlights
- Flavor: The irresistible combo of salty bacon, tangy blue cheese, buttery avocado, and cool, herby ranch creates a perfectly balanced bite that is sure to keep you coming back for more.
- Prep Note: Keep ingredients in “rows” or piles so it stays crisp until serving.
- Tools: A saucepan, cutting board, sharp knife, and a large salad bowl are all that’s needed.
- Serving Suggestions: One of my favorite ways to serve Cobb salad is as a “build-your-own” salad bar. It’s perfect for family dinners or summer get-togethers. Just set out the toppings and let everyone pile on their favorites for a hearty meal everyone will love.
Simple, Healthy Ingredients
- Bacon Bits: Real bacon makes the best flavor, but store-bought bacon bits save time. Turkey bacon is a tasty swap.
- Romaine Lettuce: Romaine is a delicious option, but it can be swapped with spring mix or iceberg for a slightly different crunch.
- Chicken: Rotisserie, grilled, or shredded leftover chicken makes weeknight prep a breeze. This is the best recipe for using up leftover chicken.
- Vegetables: Prep the veggies just before serving. Roma tomatoes are firm and less watery, and cherry tomatoes are a sweet alternative.
- Cheese: Blue cheese is classic, but Swiss or cheddar are delicious alternatives.
- Dressing: This recipe calls for a tasty ranch dressing. Store-bought or homemade are all great options (for storebought beware of added carbs like sugar). A classic vinaigrette is also a tasty, lighter alternative.
- Variations: Add cucumber, bell pepper, or radishes for extra crunch, swap the chicken for turkey, steak strips, or even salmon, and kick it up a notch with black pepper, hot sauce, or buffalo-seasoned chicken.
How to Make a Cobb Salad
- Hard boil the eggs (full recipe below).
- Chop the romaine. Top with chicken, avocado, tomatoes, eggs, onion, blue cheese, and bacon.
- Serve with dressing.
Holly’s Tips for Crisp Salad
- Dry the lettuce well so the dressing clings and the salad stays crisp.
- Cool eggs fully before chopping so they do not smear and turn the salad “creamy.”
- Slice the avocado last and keep it whole until serving to prevent browning.
- Serve dressing on the side for parties or meal prep so leftovers stay crunchy.
- Chop everything similar-sized so each forkful includes the delicious flavors of bacon, egg, and cheese.
- Season lightly at the end with salt and pepper after adding the bacon and cheese, since both are salty.
Keep It Fresh for Days
- Store each ingredient separately and refrigerate for up to 4 days.
- Keep lettuce in a container lined with paper towels to absorb moisture.
- Add fresh avocado each time you assemble the salad. If you store avocado after cutting, brush with a bit of lime juice and press plastic wrap directly on the cut surface. Use within 24 hours.
- Do not freeze lettuce, tomatoes, eggs, or avocado. But you can freeze plain cooked diced chicken for up to 4 months.
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Cobb Salad Recipe
A classic Cobb Salad Recipe packed with chicken, eggs, bacon, avocado, tomatoes, and blue cheese for a hearty, low carb meal.
Equipment
Ingredients
- 4 large eggs
- ½ cup bacon bits
- 8 cups romaine lettuce washed and chopped
- 2 cups cooked diced chicken
- 1 large avocado pitted and sliced
- 2 roma tomatoes diced
- ¼ cup sliced red onion
- 2 ounces blue cheese or feta cheese
- ½ cup ranch dressing or blue cheese dressing
Instructions
- To cook the eggs, place them in a medium saucepan. Cover with cold water 1 inch above the eggs and bring to a rolling boil over medium heat. Cover and remove the saucepan from the heat. Let rest covered for 17 minutes until fully cooked. Place in a bowl of ice water to cool for at least 5 minutes. Peel the eggs under running water and chop.
- If using pre-made real bacon bits, place them on a paper towel lined plate and microwave for 30 to 60 seconds or until crisp. Let cool.
- In a large salad bowl, add washed and chopped romaine lettuce.
- Top lettuce with cooked chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon.
- Serve with dressing.
Notes
- When cooking the eggs, do not lift the lid as this will disrupt cooking.
- Wash and prepare lettuce in advance and store in the refrigerator.
- Avocados can brown quickly when exposed to air. If making cobb salad in advance add the avocado just before serving.
Nutrition Information
Calories: 294kcal | Carbohydrates: 10g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 126mg | Sodium: 559mg | Potassium: 501mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4461IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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