Keto Cobb salad
June 25, 2026 · 1 min read
A Cobb salad is already most of the way to keto — the trouble is only ever the dressing. Skip the bottled stuff with added sugar, whisk oil and vinegar yourself, and the rest is protein and fat doing exactly what you want.
Rows of chicken, bacon, egg, avocado, and blue cheese also make it the rare salad that actually keeps you full.
Ingredients
- 6 cups chopped romaine or mixed greens
- 2 cooked chicken breasts, sliced (grilled or rotisserie)
- 4 slices bacon, cooked and crumbled
- 2 hard-boiled eggs, quartered
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/3 cup crumbled blue cheese
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper
Steps
- Spread the chopped greens across a wide platter or two shallow bowls.
- Arrange the chicken, bacon, egg, avocado, tomatoes, and blue cheese in rows over the top.
- Whisk the olive oil, red wine vinegar, Dijon, salt, and pepper into a vinaigrette.
- Drizzle the dressing over just before serving, or keep it on the side.
Notes and swaps
The carbs here are split between the avocado and the cherry tomatoes, about 7g net a serving total. Bottled "lite" ranch and many vinaigrettes sneak in 2–4g of sugar per serving, so the homemade red wine vinaigrette is the part that keeps the macros where you want them; for a creamier finish, a sugar-free ranch works too.
Rotisserie chicken makes this a five-minute assembly. Swap blue cheese for feta or shredded cheddar if blue isn't your thing, and add more egg or chicken to push the protein higher. For a Caesar spin, see the keto Caesar salad.
Swap the dressing or pile on extra avocado, and Copper Keto Companion shows how the change moves your net carbs for the day.