Description
The Cobb salad is a classic for a reason—filled with layers of flavors and textures, it’s a meal that satisfies and delights. This Keto Chicken Cobb Salad with Blue Cheese Dressing takes all the beloved elements of a traditional Cobb salad and makes it keto-friendly. The result? A rich, savory, and ultra-satisfying meal that’s perfect for lunch, dinner, or even meal prep. Packed with juicy grilled chicken, creamy avocado, crisp bacon, hard-boiled eggs, and tangy blue cheese, this low-carb version keeps you full and energized without the carbs.
With a homemade blue cheese dressing that’s both creamy and tangy, this salad is ideal for anyone following a keto or low-carb diet, or anyone who just loves a hearty, flavorful salad. It’s not only easy to make, but also easy to customize. Add or swap ingredients to suit your taste, or even try one of the flavor variations below. Each bite of this keto Cobb salad is an explosion of textures and tastes that’s sure to keep you coming back for more!
Ingredients
For the Salad:
- 2 boneless, skinless chicken breasts
- 4 cups mixed salad greens (like romaine, baby spinach, or arugula)
- 4 slices bacon, cooked and crumbled
- 2 hard-boiled eggs, halved or chopped
- 1 avocado, sliced or cubed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup blue cheese crumbles (or feta for a milder option)
For the Blue Cheese Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled blue cheese
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: Fresh chives or parsley for garnish
Instructions
Step 1: Cook the Chicken
Start by seasoning the chicken breasts with a sprinkle of salt and pepper. Heat a grill pan or skillet over medium heat and add a drizzle of olive oil. Grill or sauté the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Allow the chicken to rest for a few minutes before slicing it into strips or bite-sized pieces.
Step 2: Prepare the Blue Cheese Dressing
While the chicken cooks, prepare the dressing. In a small bowl, whisk together the mayonnaise, sour cream, crumbled blue cheese, apple cider vinegar (or lemon juice), and olive oil. Add salt and pepper to taste, and mix until smooth. If you prefer a thinner consistency, add a little water or milk, a teaspoon at a time, until you reach your desired thickness.
Step 3: Cook the Bacon and Boil the Eggs
In a separate skillet, cook the bacon over medium heat until it’s crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate to drain and cool. Once cooled, crumble it into small pieces. For the eggs, place them in a pot of cold water, bring to a boil, and cook for 9-10 minutes. Cool, peel, and slice the eggs in half or chop them for easy salad assembly.
Step 4: Assemble the Salad
In a large salad bowl or on a serving platter, arrange the salad greens as the base. Top with rows or sections of grilled chicken, bacon crumbles, hard-boiled eggs, avocado, cherry tomatoes, and blue cheese crumbles. This layout not only looks beautiful but also ensures you get a taste of every ingredient in each bite!
Step 5: Drizzle and Serve
Drizzle the blue cheese dressing generously over the salad. Garnish with fresh chives or parsley if desired. Serve immediately and enjoy every creamy, savory, and satisfying bite of this keto-friendly Cobb salad!