This Cobb salad is packed with flavorful ingredients like bacon, blue cheese, vibrant tomatoes and topped with a creamy Ranch dressing.
This salad checks all the boxes for me when it comes to cravings. I love how all the flavors combine to make a very satisfying salad that I’m happy eating any time.
I used to shy away from making a Cobb Salad because the ingredients pack a lot of fat, but on a low-carb diet that’s exactly what makes it so ideal. It’s loaded with veggies, but also has a bit of protein and fat. If you’re on a low-carb diet, you can eat a Cobb Salad without guilt.
Carb Values in Cobb Salad
The bulk of the carbs in this salad are from the tomatoes and avocados. However, these fruits also contain a high amount of fiber, which offsets the carbs. A full serving of this salad includes 7 net carbs.
You can, of course, cut down the amount of tomatoes and avocados you use in the salad to lower that amount.
If you’re wanting to cut down on calories, I suggest using less Ranch dressing and half the amount of avocado. You can also substitute the creamy dressing with a balsamic vinegar.
How to Make Cobb Salad
There are quite a few components to this salad, but you can cut down on the time it takes to prep each ingredient by preparing them together.
The cooked elements of the dish are bacon, egg and chicken. I like to cook the bacon and chicken in the same skillet to save on dishes. To do this, place the two chicken breasts in a skillet with the bacon slices surrounding. The bacon will finish cooking before the chicken.
At the same time, put a pot of water to boil. I like to steam the eggs rather than boil them. If you have a steamer basket, add the eggs to the basket in the pot with 1 inch of boiling water. Put the lid on the pot, then boil for 30 seconds. Reduce heat and cook for 12 minutes. When the eggs are done, put them in an ice bath to cook them down quickly, then peel.
To avoid cooking eggs that don’t peel well, follow the instructions in this video. It’s helped me learn how to make easy-to-peel eggs, which is essential for this recipe.
Meanwhile, chop the cold ingredients: tomatoes, avocados, and lettuce, and crumble the blue cheese. You can begin to assemble the salad at the same time. Add the lettuce to the bottom, then top with sections of the chopped ingredients.
At about the same time, all of the cooked ingredients will be finished. Chop those up and add them to the salad. Top with dressing and you’re done!
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- 1 head romaine lettuce
- 4 slices bacon
- 2 avocado cut into 1/2-inch pieces
- 1/2 lb skinless boneless chicken breast diced
- 2 tomatoes diced
- 2 large eggs hard boiled and chopped
- 2 oz blue cheese crumbled
- 1/4 cup Ranch dressing
- Cook the bacon in a skillet or microwave until crisp. Remove from skillet and lay out on paper towels to absorb the excess fat. Crumble and set aside.
- To compose the salad, add the lettuce to a bowl. Arrange the chicken, bacon, tomato, egg, and avocado over the greens.
- Pour the dressing over the salad sparingly or to taste.
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Laura is an avid home cook and recipe creator. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.