Keto Cobb Salad
Time
30 minutes
Serves
4
Created by
Justine Schofield | Everyday Gourmet
Summary
A satisfying low-carb meal, loaded with grilled chicken and a creamy homemade blue cheese dressing. Topped with a mix of crispy bacon and Keto Paleo Granola this easy keto salad recipe is naturally low-carb, gluten-free, and packed with high-quality protein and healthy fats, making it the perfect keto lunch, high-protein meal prep option, or satisfying weeknight dinner.
WATCH HOW TO MAKE IT
low-carb, healthy fats, quality protein, gluten-free
Ingredients
1 baby cos, chopped
2 grilled chicken breasts, sliced
6 rashers of bacon, cooked until crispy and chopped
2 hard-boiled eggs, quartered
1 large avocado, diced
¼ cup Keto Paleo Granola, to garnish
4 tomatoes, halved
Keto Dressing
⅓ cup whole-egg mayonnaise (sugar-free)
100g blue cheese
2 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar or lemon juice
1 tsp Dijon mustard
½ bunch chives, chopped
Salt and pepper
Method
- Place all the dressing ingredients into a blender, plus a splash of water and blend until smooth.
- Arrange baby cos in a large bowl along with the sliced chicken breasts, hard-boiled eggs, avocado and tomato. To make it look like a classic Cobb, lay the topping in a row, side by side.
- Drizzle the dressing over the salad just before serving.
- Mix chopped crispy bacon with Keto Paleo Granola and garnish generously.
Keep baking
