Are you looking for simple, tasty and quick to make low carb salad recipes that your whole family will enjoy?
Then you’ll want to save this low carb cobb with a ranch-style dressing salad recipe…
You can assemble the salad in as little as 10 minutes if you have the ingredients ready to go.
It is a great meal to prepare ahead of time and the perfect meal for hot summer days…
If you are looking for more keto prep and easy lunch ideas:
Then try our –
Easy Keto lunch ideas for Work
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The recipe serves 4 and the macros for one serving is as follows…
These are estimates and will depend on the actual ingredients you add to your salad and your dressing. Always check your own macros with a tool like MyFitnesssPal.
I love how easy it is to make this salad and how versatile it is.
Scroll down for more ingredient options, how to reduce the carbs if you want to and why this salad has no tomatoes…
- ½ a cup of avocado oil mayo
- ¼ cup of Greek yogurt
- 2 tablespoons of lemon juice
- 1½ tablespoons of chopped organic fresh chives
- 1 tablespoon of chopped organic fresh dill
- 1 tablespoon of chopped organic fresh parsley
- ½ a teaspoon of organic garlic powder
- ½ a teaspoon of organic onion powder
- Himalayan or sea salt and freshly ground pepper to taste
- 2 to 3 tablespoons of heavy cream
- 1 large head of romaine lettuce
- 8 strips of thin streaky bacon
- 3 rotisserie chicken breasts
- 4 hard-boiled eggs
- 1 large avocado
- 1 medium cucumber
- ½ a cup of blue cheese
- 1 table spoon of chopped organic fresh chives
- 1 large lime
Prepare the Dressing
- Chop fresh ingredients as needed.
- Mix all the ingredients except for the heavy cream together in a medium-sized bowl.
- Taste and add more salt and pepper or herbs as needed.
- Add 1 tablespoon of heavy cream and check the consistency.
- If you like a thicker dressing, add more cream.
- Cover and refrigerate until needed.
Prepare the Salad Ingredients
- To cook the bacon, preheat your oven to 400°F.
- Line a baking sheet with parchment paper.
- Fry the bacon until crispy.
- Allow to cool and crumble.
- Cut the rotisserie chicken into thick slices or if you are using fresh chicken, cook the breasts and allow to cool.
- Boil 4 eggs to medium-hard. Allow to cool and slice in half.
- Slice the avocado.
- Peel the cucumber, cut it in half, and slice.
- Cut the lime into 8 wedges.
Put the Salad Together
- Divide the lettuce into four bowls or plates.
- Top the lettuce in each bowl with equal amounts of bacon, chicken, egg, avocado, cucumber, and blue cheese.
- Sprinkle fresh chives over the salad.
Serve with lime wedges and ranch dressing.
Make the dressing at least an hour before your meal so that the flavor can develop.
For more ideas to make this popular salad your own, scroll down…
Amount Per Serving:
Calories: 620Total Fat: 51gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 9.6gNet Carbohydrates: 5.8gFiber: 3.8gSugar: 0gProtein: 32g
Nutritional information can vary depending on the specific ingredients you use. Always double-check with a carb calculator like MyFitnessPal.
I used rotisserie chicken in this recipe. That is because it is convenient and rotisserie chicken is almost never dry.
That is great if you cooked it yourself. But, if you buy rotisserie chicken be aware that the basting probably has more sugar than you would cook with yourself.
You don’t need to use rotisserie chicken in this recipe. You can use any left over chicken and if you do, it is probably easier to shred the chicken.
Making the salad with chicken that was cooked without a basting is an easy way to reduce the overall carbs from the meal.
Yes, this salad is missing tomatoes!
That is on purpose.
By all means add them in if you’d like. Just know that each cherry tomato adds about 1 net carb to your salad.
I love tomatoes but unfortunately their carbs add up quickly.
The macros for the salad dressing is:
If you want to reduce the carbs in your dressing, then replace the Greek yogurt with sour cream.
Don’t want to make your own dressing?
Then you can try this one…
If you buy a dressing make sure that it is made with high oleic sunflower oil and not canola oil.
Don’t like ranch? Then go back to the classic cobb salad and make a vinaigrette dressing.
What I like about making salads like these, is that it is the perfect opportunity to use up leftover ingredients like turkey meat. Or peppers, or any other salad ingredient!
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