Low Carb Chick-fil-A Inspired Cobb Salad
Elevate your salad game with this Low Carb Chick-fil-A Inspired Cobb Salad—a hearty, nutrient-packed meal that’s perfect for lunch or dinner! Brimming with fresh romaine lettuce, baby spinach, juicy grape tomatoes, crisp cucumbers, creamy avocado, and protein-rich hard-boiled eggs, this salad is as satisfying as it is wholesome. Grilled chicken breast seasoned with olive oil, salt, and pepper adds a smoky, savory touch, while crispy bacon crumbles and tangy blue cheese enhance its rich flavor profile. Finished with a drizzle of ranch dressing, this dish delivers all the indulgent flavors of your favorite fast-food Cobb salad but in a healthy, low-carb version. Quick to prepare and immensely flavorful, it's a crowd-pleaser that balances freshness and decadence in every bite! Perfect for keto, paleo, and health-conscious lifestyles.
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 2 cups Baby spinach
- 1 cup Grape tomatoes
- 1 medium Cucumber
- 1 large Avocado
- 2 large Hard-boiled eggs
- 4 slices Bacon strips
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Blue cheese crumbles
- 0.5 cup Ranch dressing
Instructions
Preheat the grill to medium-high heat. While the grill preheats, season the chicken breasts with olive oil, salt, and black pepper on both sides.
Grill the chicken breasts for 6-7 minutes on each side or until they reach an internal temperature of 165°F. Set aside to rest for 5 minutes before slicing into thin strips.
Cook the bacon strips in a skillet over medium heat until crispy. Remove and drain on paper towels. Once cooled, crumble into pieces.
Meanwhile, prepare the salad base by combining romaine lettuce and baby spinach in a large salad bowl.
Slice the grape tomatoes in half. Peel and slice the cucumber into thin rounds.
Cut the avocado in half and remove the pit. Scoop out the flesh and slice it thinly.
Slice the hard-boiled eggs into quarters or slices, according to your preference.
In the large salad bowl with the greens, arrange the sliced grilled chicken, crumbled bacon, tomatoes, cucumber, avocado, and hard-boiled eggs over the top.
Sprinkle the blue cheese crumbles evenly over the salad.
Drizzle with ranch dressing just before serving and toss gently to combine.
Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 733 mg | 244% | |
| Sodium | 4500 mg | 196% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 15.5 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 637 mg | 49% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3040 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
