Ingredients

	6 bacon slices
	1 (6-ounce/170-g) boneless chicken breast preferably skin-on
	½ teaspoon ground cumin
	½ teaspoon paprika
	½ teaspoon Sea salt fine
	¼ teaspoon Ground black pepper
	2 cups (2¾ ounces/80 g) romaine lettuce chopped
	½ medium-sized avocado ripe, peeled and cut into ½-inch (1.25-cm) cubes
	4 Large eggs hard-boiled, peeled and sliced
	1 medium tomato cut into ½-inch (1.25-cm) cubes
	½ cup (2 ounces/55 g) Blue Cheese crumbled
	½ cup (4 fluid ounces/120 ml) Ranch Dressing
	1 tablespoon green onions sliced, for garnish (optional)

Nutritional information

67g

Fat

46.5g

Protein

8.5g

Carbs

Fiber

831

Calories

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Cobb Salad

Name: Cobb Salad
Cuisine: American
Ingredients: bacon: 6; boneless chicken breast: 1 (6-ounce/170-g); ground cumin: ½ teaspoon; paprika: ½ teaspoon; Sea salt: ½ teaspoon; Ground black pepper: ¼ teaspoon; romaine lettuce: 2 cups (2¾ ounces/80 g); avocado: ½ medium-sized; Large eggs: 4; tomato: 1 medium; Blue Cheese: ½ cup (2 ounces/55 g); Ranch Dressing: ½ cup (4 fluid ounces/120 ml); green onions: 1 tablespoon

Day 2

Features:

Cuisine:

Medium

Ingredients

6 bacon
slices
1 (6-ounce/170-g) boneless chicken breast
preferably skin-on
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon Sea salt
fine
¼ teaspoon Ground black pepper
2 cups (2¾ ounces/80 g) romaine lettuce
chopped
½ medium-sized avocado
ripe, peeled and cut into ½-inch (1.25-cm) cubes
4 Large eggs
hard-boiled, peeled and sliced
1 medium tomato
cut into ½-inch (1.25-cm) cubes
½ cup (2 ounces/55 g) Blue Cheese
crumbled
½ cup (4 fluid ounces/120 ml) Ranch Dressing
1 tablespoon green onions
sliced, 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.