Quick and Easy Keto Cobb Salad Recipe

Chef Danielle Miele , On February 4, 2023

This Keto Cobb Salad is Low in Carbs but High In Healthy Fats.

Keto Cobb Salad Recipe

This quick and easy keto cobb salad recipe is a twist to the classic cobb salad that makes for a mouthwatering keto meal you won’t want to miss. Usually, a Cobb salad is made with staple ingredients including hard-boiled egg, avocado, bacon, and even sliced mushrooms. In this preparation, we’ve included several sources of healthy fats to get your body into a state of ketosis – and stay there.

Equipment Needed for this Keto Cobb Salad Recipe:

  • Knife and cutting board

  • Large mixing bowl

  • Serving platter

Ingredients Needed for Keto Cobb Salad Recipe:

Keto Cobb ingredients

Keto Cobb Salad Recipe Ingredients

  • One 6 oz package of mixed greens or 1 head Romaine lettuce, washed, dried and chopped

  • 1 cup of classic balsamic vinaigrette or use your favorite

  • 1 grilled chicken breast or thigh, sliced

  • 1 avocado, sliced

  • 2 hard boiled eggs, sliced

  • 1 C halved cherry or grape tomatoes

  • 1/2 C bacon crumbles

  • 1/2 C blue cheese crumbles

Preparation of this Keto Cobb Chopped Salad Recipe:

  1. In the mixing bowl, toss the mixed greens with half of the vinaigrette. Arrange atop your platter, creating a canvas to feature the other chopped ingredients.

    Keto Cobb Tossing

    Use a Mixing Bowl to Toss Ingredients

  2. Rinse the tomatoes and allow to dry. Cut in halves and place in the mixing bowl. Toss with a bit more of the dressing. Create a line of tomatoes atop your greens.

  3. Arrange the other ingredients atop the lettuce in rows.

  4. Sprinkle with blue cheese crumbles, bacon bits, and almonds.

    Keto Cobb Tossing

    Top with bacon bits, almonds, avocado for a delicious keto cobb recipe

For a delicious keto meal salad topping you can opt for roasted almonds. Even though these are not traditional cobb salad ingredients they can be delicious topping for a keto cobb slad recipe.

Chef Danielle Miele

Chef Miele started in the industry as a chef's assistant back in the early 1990s at a New England style seafood shack. After several stints in the industry she earned a formal chef's degree with honors from Le Cordon Bleu. When she is not cooking for her husband and teenage son, she enjoys researching techniques and ingredients from different cultures, with a focus on enhanced flavor and nutrition.