Ingredients
-
6 baconslices
-
1 (6-ounce/170-g) boneless chicken breastpreferably skin-on
-
½ teaspoon ground cumin
-
½ teaspoon paprika
-
½ teaspoon Sea saltfine
-
¼ teaspoon Ground black pepper
-
2 cups (2¾ ounces/80 g) romaine lettucechopped
-
½ medium-sized avocadoripe, peeled and cut into ½-inch (1.25-cm) cubes
-
4 Large eggshard-boiled, peeled and sliced
-
1 medium tomatocut into ½-inch (1.25-cm) cubes
-
½ cup (2 ounces/55 g) Blue Cheesecrumbled
-
½ cup (4 fluid ounces/120 ml) Ranch Dressing
-
1 tablespoon green onionssliced, for garnish (optional)
Directions
Yield: 2 servings
I always thought of cobb salad as an indulgent dish. On a keto diet, it’s a fantastic source of healthy fats! For a bit of a kick, top this classic salad with your favorite keto hot sauce.
Ingredients:
6 slices bacon
1 (6-ounce/170-g) boneless chicken breast, preferably skin-on
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
2 cups (2¾ ounces/80 g) chopped romaine lettuce
½ medium-sized ripe avocado, peeled and cut into ½-inch (1.25-cm) cubes
4 eggs, hard-boiled, peeled and sliced
1 medium tomato, cut into ½-inch (1.25-cm) cubes
½ cup (2 ounces/55 g) crumbled blue cheese
½ cup (4 fluid ounces/120 ml)
Ranch Dressing
1 tablespoon sliced green onions, for garnish (optional)
Directions:
- Fry the bacon in a pan over medium heat until cooked and slightly crispy, 6 to 7 minutes. Remove from the pan and chop, leaving the bacon fat in the pan.
- Season the chicken with the cumin, paprika, salt, and pepper. Fry the chicken in the bacon fat for 6 to 7 minutes on each side, until nicely browned. Remove from the pan and cut into cubes.
- Divide the lettuce between 2 plates. Arrange rows of avocado, eggs, chicken, tomato, blue cheese, and bacon on each plate. Top each plate with half of the dressing (or serve the dressing on the side, as shown) and garnish with the green onions, if desired.