healthy cobb salad

This Keto Cobb Salad with Avocado Ranch Dressing is the salad you need in your life! It&#039;s packed with healthy fats, protein, vegetables... and, of course, tons of flavor!

Keto Cobb Salad with Avocado Ranch Dressing

mayonnaise

sour cream

tbsp avocado

lemon juice

garlic powder (adjust slightly up

salt and pepper

water

lettuce

bacon (cooked crispy)

eggs

lb. rotisserie chicken breast (sliced)

avocado (sliced)

cucumber

oz blue cheese

chives (chopped)

To a small bowl, add all ingredients except water. Combine thoroughly, then thin with water to desired consistency.

If not using right away, cover dressing and refrigerate until you’re ready to make the salad.

Dressing Instructions

Divide the Romaine lettuce among four salad bowls and top each bowl with equal amounts of bacon, egg, chicken breast, avocado, cucumber, and blue cheese. Top with fresh chives and equal portions of the Avocado Ranch Dressing.

Salad Instructions

This hearty cobb salad is loaded with crispy bacon, hard boiled eggs, blue cheese, avocado, and topped with a red wine vinaigrette! Prep it ahead for a fresh and healthy lunch or dinner!

Cobb Salad Recipe (Keto, GF, Meal Prep)

bacon

blue cheese (crumbled)

cherry tomatoes (leave whole)

cucumbers (sliced)

romaine lettuce (washed, torn & dried)

red wine vinegar

extra virgin olive oil

honey

dijon mustard

salt & pepper

green onions (chopped)

Bacon

Cook bacon - in a frying pan, in the oven, or in the air fryer. Set aside to cool and cut into small pieces.

Eggs

Cook eggs - in an Instant Pot or on the stove. Allow to cool. Peel &amp; cut into cubes.

Vinaigrette

Vinaigrette - Prepare red wine vinaigrette and toss all veggies in the dressing.

Assemble

Assemble - Divide the romaine lettuce, avocado, cucumber, and tomatoes between four bowls. Top with the bacon, hard boiled egg, blue cheese, and chives if desired.

To serve immediately

Prep

Using a multi-compartment container, keep the veggies separate from the dressing (use a condiment container for the dressing). Keep the eggs whole with the shell on, for best storage. Omit avocado or leave off until ready to serve. Keep in the fridge in an airtight container for up to 4 days. Toss all ingredients together just before serving and enjoy!

For meal prep

Not Really Jennifer Aniston Salad

quinoa

cooked chickpeas (canned or freshly cooked)

red onion (finely diced)

cucumbers (finely diced)

parsley (finely chopped)

mint (chopped)

pistachios (chopped)

feta cheese

lemons (juiced, note 4)

tbsp extra virgin olive oil

garlic

salt and pepper (to taste)

To make the dressing, add lemon juice, olive oil, minced garlic, salt and pepper to a small bowl. Mix well. Set aside for 5 minutes.

Add quinoa, chickpeas, onion, cucumber, parsley, mint, pistachios and feta to a large bowl. Toss and mix well.

Drizzle the dressing over the salad in the bowl. Mix well until everything is coated evenly with the dressing. Serve immediately.

This hunger-busting Cobb Salad is bursting with fresh vegetables and protein-rich chicken, hard-boiled eggs, creamy avocado and smoky crumbled bacon. It is topped off with a simple homemade Blue Cheese vinaigrette which has all the delicious flavor of a traditional Brown Derby Cobb Salad, but with fewer calories and less saturated fat!

Healthy Cobb Salad

chicken breast

minced shallot, minced

Dijon mustard

honey or sugar

olive oil

blue cheese,

salt, optional

baby

bacon,

cucumber,

avocado,

tomatoes cherry tomatoes

pepper

Place chicken in a large saucepan and cover with water. Add a generous pinch of salt. Bring to a simmer over high heat. Reduce heat to medium-low and continue simmering until the chicken is no-longer pink in the center, 12 to 16 minutes (depending on thickness.) Transfer to a cutting board and cut into bite-sized cubes and let cool 10 minutes.

Meanwhile, place eggs in the bottom of a small saucepan, cover with cold water by several inches. Bring to a gentle boil over high heat. Boil for 10 minutes. Then remove from the heat, drain and then run cool running water over the eggs for several minutes until cool enough to handle. Peel and dice.

Whisk vinegar, shallot, mustard and honey in a medium bowl. Whisk in olive oil. Stir in cheese and mash slightly to incorporate into the dressing. Taste and add salt if desired.

Arrange the salads on four large plates: Layer greens and lettuce onto the plates. Top with eggs, bacon, cucumber, avocado, chicken and cherry tomatoes.

Re-stir the dressing just before drizzling over the salads, dividing evenly. Season with freshly ground pepper.

I always say that a good salad has to have something a little bit naughty in it, which for us was the Roquefort and the bacon! Absolutely loved it for lunch yesterday! Perfect summer eating!

That dressing sounds super tasty and would make any salad taste even better.

This is my idea of a summer salad. So many delicious ingredients and the dressing is so delicious too.

Cobb salad every day! That is how much I love it. And your recipe is a great proof why this salad is one of the best salads ever!

I loved this salad recipe and dressing, but the chicken was just awful. We will absolutely use a rotisserie chicken next time, but I think writing this recipe with poached chicken was a mistake. Everything else was great!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1654110666/l5vbntqvnd3rvnmpteon.mp4

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Top 4 healthy cobb salad recipes from across the web

The most viewed healthy cobb salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed healthy cobb salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine