Keto Cobb Salad With Avocado And Chicken Recipe

About this recipe

A delicious and satisfying keto-friendly Cobb salad featuring fresh greens, creamy avocado, tender chicken, and crispy bacon, perfect for dinner.

Ingredients

• 50G Picard Chopped Chives
• 1Pc Avacado 1pc
• 350G Typically Daylesford Organic Chicken Breasts
• - Cathedral City Mature Cheddar Cheese
• 1 Piece Cucumber 1Pc
• 300 g Italian Pancetta, 300G
• 250 Ml Lucys Dressings Classic Vinaigrette Dressing
• 1 Head Organic Romaine Lettuce

Instructions

1. 1. Wash and chop 1/2 head of romaine lettuce, 1 head of bibb lettuce, and 1 head of chicory into bite-sized pieces. Place them in a large salad bowl.
2. 2. Dice 2 tomatoes and 1 avocado into small cubes. Add them to the bowl with the greens.
3. 3. Cook 6 slices of bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove and crumble into small pieces once cooled.
4. 4. Season 2 chicken breasts with salt and pepper, then cook them in the same skillet over medium heat until fully cooked, about 6-8 minutes per side. Let them rest for 5 minutes, then dice into small pieces.
5. 5. Hard-boil 3 eggs by placing them in a pot of boiling water for 10 minutes. Cool, peel, and dice them.
6. 6. Add the diced chicken, crumbled bacon, and diced eggs to the salad bowl. Sprinkle 2 tablespoons of chopped chives and 1/2 cup of shredded cheese over the top.
7. 7. Drizzle 1 cup of French dressing over the salad and toss gently to combine. Serve immediately.