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Recipe from Simpler Savory

The recipe

Healthy Low Carb Cobb Salad with Avocado

Prep
20 min
Cook
20 min
Total
40 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
520

2× the original author values. Recipe yield: 4 servings.

calories
1040

3× the original author values. Recipe yield: 4 servings.

calories
1560
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 8 cups romaine lettuce — washed, dried, chopped
  • 2 cups cooked chicken — grilled or rotisserie, chopped or sliced
  • 6 slices thick-cut bacon — cooked crisp, chopped
  • 4 large eggs — hard-boiled to jammy, peeled and halved or quartered
  • 1 large avocado — ripe, sliced
  • 1 cup cherry tomatoes — halved
  • 1 cup cucumber — half-moons; optional
  • 1/4 cup red onion — thinly sliced; soak in ice water 10 minutes to mellow
  • 1/2 cup blue cheese — crumbled from a wedge
  • 2 tablespoons fresh chives or parsley — chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic — finely grated or minced
  • 1/2 teaspoon kosher salt — plus more to taste
  • 1/4 teaspoon black pepper — freshly ground
  • 1/2 teaspoon granulated sweetener — monk fruit or a drop of honey; optional

Instructions

  1. Lay bacon in a cold skillet and cook over medium heat until deep bronze and crisp, 8–12 minutes, then drain on paper towels and chop.
  2. Lower eggs into gently simmering water; cook 9 minutes for jammy or 11 for fully set, then transfer to an ice bath, peel, and halve or quarter.
  3. Use leftover, rotisserie, or quickly sear seasoned chicken in a hot skillet with a film of olive oil until just cooked through; rest and slice.
  4. Wash, dry, and chop romaine; excess water will prevent the dressing from clinging.
  5. Halve cherry tomatoes, slice cucumber into half-moons, and thinly slice red onion (soak in ice water 10 minutes to soften bite).
  6. Slice avocado just before serving and crumble blue cheese from a wedge for best texture.
  7. In a jar, combine olive oil, red wine vinegar, Dijon, garlic, salt, pepper, and optional sweetener; seal and shake until emulsified. Taste and adjust seasoning.
  8. Add lettuce to a wide bowl or platter. Arrange rows of chicken, bacon, eggs, tomatoes, avocado, cucumber, red onion, and blue cheese over the top.
  9. Drizzle lightly with vinaigrette, sprinkle with chopped chives or parsley, and season components with a pinch of salt and pepper as needed.
  10. If tossing, combine just before serving and mix gently to keep eggs and avocado in chunky pieces. Add more dressing to taste.

Notes

Store components separately for best texture: lettuce and cut veggies in an airtight container lined with a paper towel; chicken and bacon in their own containers for up to 3–4 days; peeled eggs up to 3 days; vinaigrette up to 1 week (shake before using). Reheat chicken and bacon gently in a skillet; do not microwave the greens or avocado. Assemble and dress just before serving.

Source: https://simplersavory.com/healthy-low-carb-cobb-salad/