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AmericanMeat & fishhigh proteinlow carblunch

Chicken Cobb Salad

The diner classic in tidy rows — grilled chicken, egg, crispy bacon, avocado, tomato and blue cheese — with a tangy yogurt-Dijon dressing instead of a heavy vinaigrette. Low-carb and over 50 g protein.

Prep
15 min
Cook
15 min
Serves
2
Level
easy
Log this meal Cooking mode
Cobb salad arranged in rows of avocado, bacon, chopped egg, chicken, blue cheese and spring onion over lettuce

Photo: Jodimichelle (Flickr) · CC BY-SA 2.0

Method

  1. 1

    Lower the eggs into boiling water and cook for 9 minutes, then cool in cold water, peel and quarter.

    9 min
  2. 2

    Meanwhile, rub the chicken with 1 tsp oil, garlic powder, salt and pepper. Cook in a griddle or frying pan over medium-high heat until golden and cooked through, then rest and slice.

    12 min
  3. 3

    Fry the bacon in the same pan until crisp, then drain on kitchen paper and chop.

    4 min
  4. 4

    Whisk the yogurt, Dijon, vinegar, remaining oil and a splash of water into a pourable dressing; season well.

  5. 5

    Spread the lettuce on a platter or in two bowls and arrange chicken, egg, bacon, avocado, tomatoes and blue cheese in rows. Scatter with chives and drizzle with the dressing at the table.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

  • Best Cobb Salad Recipe - How to Make Cobb Salad

    Natashas Kitchen · YouTube

  • How to Make A High-Protein Cobb Salad to Keep You Full | America's Test Kitchen

    America's Test Kitchen · YouTube

Substitutions

  • Vegetarian: drop the chicken and bacon and add an extra egg each plus roasted chickpeas.
  • No blue cheese fan? Use crumbled feta or grated mature cheddar.
  • Meal prep: pack the avocado with a squeeze of lemon and keep the dressing in a separate pot so the lettuce stays crisp.

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