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Keto Cobb Salad With Creamy Dressing - A Satisfying, Low-Carb Classic

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Romaine or mixed greens – about 6 cups, chopped
  • Cooked chicken breast or thighs – 2 cups, diced or shredded
  • Bacon – 6 slices, cooked and crumbled
  • Hard-boiled eggs – 3, peeled and quartered
  • Avocado – 1 large, diced
  • Cherry tomatoes – 1 cup, halved (optional if strict keto)
  • Blue cheese or feta – 1/2 cup, crumbled
  • Cucumber – 1 small, diced
  • Red onion – 1/4 small, thinly sliced
  • Mayonnaise – 1/3 cup
  • Sour cream – 1/4 cup
  • Olive oil – 2 tablespoons
  • Lemon juice – 1 to 2 tablespoons, to taste
  • Dijon mustard – 1 teaspoon
  • Garlic – 1 small clove, finely grated
  • Fresh chives or dill – 1 tablespoon, minced
  • Salt and pepper – to taste

Method
 

  1. Cook the bacon. Bake or pan-fry until crisp. Drain on paper towels and crumble.
  2. Prep the chicken. Use leftover roasted chicken or quickly sauté seasoned chicken until cooked through. Cool and dice or shred.
  3. Boil the eggs. Simmer for 9–10 minutes, then chill in ice water. Peel and quarter.
  4. Mix the dressing. Whisk mayo, sour cream, olive oil, lemon juice, Dijon, garlic, herbs, salt, and pepper until smooth. Adjust acidity and salt.
  5. Chop the veggies. Prep greens, avocado, tomatoes, cucumber, and red onion.
  6. Assemble the salad. Spread greens on a platter. Arrange chicken, bacon, eggs, avocado, tomatoes, cucumber, and cheese in rows or clusters.
  7. Dress and serve. Drizzle with dressing and toss gently, or serve the dressing on the side.