About this recipe

A hearty, satisfying Keto Cobb Salad loaded with crispy bacon, hard-boiled eggs, grilled chicken, creamy avocado, blue cheese crumbles, and cherry tomatoes over a bed of crisp romaine — all drizzled with a tangy homemade red wine vinaigrette. Zero compromises on flavor, and naturally low-carb.

Instructions

1. 1

   Cook the bacon in a large skillet over ^[medium heat] until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate and crumble when cool. In the same skillet (or on a grill), season the chicken breast with fine sea salt and black pepper and cook over ^[medium-high heat] for 6–7 minutes per side, until cooked through (%[internal temp 165°F]). Let rest 5 minutes, then slice.

2. 2

   Place large eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over ^[medium-high heat], then cover, remove from heat, and let sit for 10–12 minutes. Transfer to an ice bath for 5 minutes, then peel and halve.

3. 3

   In a small mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, fine sea salt, and black pepper until emulsified. Taste and adjust seasoning as needed.

4. 4

   Arrange the chopped large romaine lettuce hearts on a large platter or in a wide salad bowl. Neatly arrange rows of sliced chicken breast, crumbled bacon, halved large eggs, avocado slices, cherry tomatoes, blue cheese crumbles, and red onion over the lettuce. Drizzle generously with the dressing just before serving, or serve the dressing on the side.