Low-Carb Cobb Salad

I’ve been obsessed with Cobb salads lately, and this keto version has become my go-to lunch when I want something satisfying and packed with flavor. With crispy bacon, creamy avocado, and a tangy homemade dressing, it’s everything I crave without the carbs. Trust me, this salad is so good you won’t even miss the croutons!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1950
• Protein: 95-110 g
• Fat: 145-160 g
• Carbohydrates: 30-38 g

Ingredients

For the dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tsp lemon juice
• 1/2 tsp Dijon mustard
• 1 1/2 tsp dried parsley
• 1 tsp dried dill
• 1 tsp dried chives
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp cracked black pepper
• 3-5 tbsp heavy cream

For the chicken and bacon:

• 10 slices bacon
• 2 large chicken breasts
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika

For the salad assembly:

• 4 cups chopped romaine lettuce
• 3 hard-boiled eggs, quartered
• 2 medium avocados, sliced
• 3/4 cup cherry tomatoes, halved
• 1/3 cup sliced scallions
• 1/2 cup crumbled blue cheese
• 1/2 tsp fresh lemon zest

Step 1: Prepare the Creamy Herb Dressing

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tsp lemon juice
• 1/2 tsp Dijon mustard
• 1 1/2 tsp dried parsley
• 1 tsp dried dill
• 1 tsp dried chives
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp cracked black pepper
• 3-5 tbsp heavy cream

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, and Dijon mustard until smooth.

Add the dried parsley, dill, chives, garlic powder, onion powder, salt, and cracked black pepper, stirring until all herbs are evenly distributed.

Slowly pour in the heavy cream while whisking, adding it gradually until you reach your desired consistency—the dressing should be pourable but not too thin.

Taste and adjust seasonings if needed.

Set aside while you prepare the other components.

Step 2: Cook the Bacon and Chicken

• 10 slices bacon
• 2 large chicken breasts
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika

In a large skillet over medium-high heat, cook the bacon strips until crispy, about 8-10 minutes, turning occasionally.

Transfer the bacon to a paper towel-lined plate to drain and cool.

In the same skillet (keeping about 1 tablespoon of bacon fat for flavor), pat the chicken breasts dry and season both sides generously with salt, black pepper, and smoked paprika.

Sear the chicken for 5-6 minutes per side over medium-high heat until golden and cooked through (165°F internal temperature).

Let the chicken rest for 5 minutes, then slice into bite-sized pieces.

I find that resting the chicken before slicing keeps it from drying out and makes it easier to cut.

Step 3: Assemble the Cobb Salad

• 4 cups chopped romaine lettuce
• 3 hard-boiled eggs, quartered
• 2 medium avocados, sliced
• 3/4 cup cherry tomatoes, halved
• 1/3 cup sliced scallions
• 1/2 cup crumbled blue cheese
• cooked bacon from Step 2
• sliced chicken from Step 2

Place the chopped romaine lettuce in a large bowl or on a serving plate.

Arrange the hard-boiled eggs, avocado slices, cherry tomatoes, scallions, and blue cheese in neat sections over the lettuce.

Crumble the cooled bacon and scatter it over the salad along with the sliced chicken from Step 2.

I like to keep the toppings somewhat organized in rows so guests can see all the components and mix their bowl to their preference.

Step 4: Finish and Serve

• 1/2 tsp fresh lemon zest
• creamy herb dressing from Step 1

Sprinkle the fresh lemon zest over the assembled salad for brightness and aromatic flavor.

Drizzle the creamy herb dressing from Step 1 over the top just before serving, or serve it on the side so each person can dress their salad to taste.

Toss gently if desired and serve immediately.

Low-Carb Cobb Salad

Delicious Low-Carb Cobb Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 32 minutes mins

Servings: 4 servings

Calories: 1850

Ingredients Method

Ingredients

  

For the dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tsp lemon juice
• 1/2 tsp Dijon mustard
• 1 1/2 tsp dried parsley
• 1 tsp dried dill
• 1 tsp dried chives
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp cracked black pepper
• 3-5 tbsp heavy cream

For the chicken and bacon:

• 10 slices bacon
• 2 large chicken breasts
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika

For the salad assembly:

• 4 cups chopped romaine lettuce
• 3 hard-boiled eggs, quartered
• 2 medium avocados, sliced
• 3/4 cup cherry tomatoes, halved
• 1/3 cup sliced scallions
• 1/2 cup crumbled blue cheese
• 1/2 tsp fresh lemon zest

Method

 

1. In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, and Dijon mustard until smooth. Add the dried parsley, dill, chives, garlic powder, onion powder, salt, and cracked black pepper, stirring until all herbs are evenly distributed. Slowly pour in the heavy cream while whisking, adding it gradually until you reach your desired consistency—the dressing should be pourable but not too thin. Taste and adjust seasonings if needed. Set aside while you prepare the other components.
2. In a large skillet over medium-high heat, cook the bacon strips until crispy, about 8-10 minutes, turning occasionally. Transfer the bacon to a paper towel-lined plate to drain and cool. In the same skillet (keeping about 1 tablespoon of bacon fat for flavor), pat the chicken breasts dry and season both sides generously with salt, black pepper, and smoked paprika. Sear the chicken for 5-6 minutes per side over medium-high heat until golden and cooked through (165°F internal temperature). Let the chicken rest for 5 minutes, then slice into bite-sized pieces. I find that resting the chicken before slicing keeps it from drying out and makes it easier to cut.
3. Place the chopped romaine lettuce in a large bowl or on a serving plate. Arrange the hard-boiled eggs, avocado slices, cherry tomatoes, scallions, and blue cheese in neat sections over the lettuce. Crumble the cooled bacon and scatter it over the salad along with the sliced chicken from Step 2. I like to keep the toppings somewhat organized in rows so guests can see all the components and mix their bowl to their preference.
4. Sprinkle the fresh lemon zest over the assembled salad for brightness and aromatic flavor. Drizzle the creamy herb dressing from Step 1 over the top just before serving, or serve it on the side so each person can dress their salad to taste. Toss gently if desired and serve immediately.