Keto Cobb Salad

This salad is a keto dream because it’s packed with loads of fibrous salad vegetables, but still low on carbs. Keep the elements separate on your plate or toss them all together—it’s up to you!

Prep Time
10 minutes
Cook Time
10 minutes
Serves 1
Keto Cobb Salad


Step 1. Sprinkle the chicken pieces with paprika and pepper, then place to one side.

Step 2. Meanwhile, spray a frying pan with olive oil over medium-high heat and cook bacon for 1-2 minutes on each side, or until cooked to your liking. Place to one side, then slice.

Step 3. Now add the chicken to the frying pan, reduce heat to medium, and cook for 3-4 minutes or until pieces are cooked through. Remove from heat and leave to rest.

Step 4. Bring a small saucepan of water to the boil, then gently lower the egg in with a spoon to help prevent it from cracking. Cook for 7-8 minutes, then strain and run under cool water. Peel, and cut into quarters.

Step 5. In a serving bowl, make a bed of lettuce (approx. ¼ medium head) and top with the tomato, avocado, blue cheese, chicken, bacon, and egg.

Step 6. Whisk together the dressing ingredients—that’s the mayonnaise (approx. 1 tb), MCT oil (approx. 2 tsp), mustard (approx. 1 tsp), lemon juice (approx. 2 tsp), garlic, and fresh herbs—then pour over the salad and enjoy.


  • 100g Skinless Chicken Thigh, sliced
  • 1 Pinch Smoked Paprika
  • 1 Pinch Ground Black Pepper
  • 1 Spray Extra-Virgin Olive Oil
  • 1 Rasher Bacon
  • 1 Egg
  • 150g Iceberg Lettuce Leaves, shredded
  • 1 Tomato, sliced
  • 50g Avocado, sliced
  • 50g Blue Cheese, crumbled
  • 20g Mayonnaise
  • 10mL MCT Oil
  • 10mL Lemon Juice
  • 5g Dijon Mustard
  • 1 Clove Garlic, crushed
  • 2 Pinches Chives, finely chopped
  • 1 Pinch Flat-Leaf Parsley, finely chopped
  • 1 Pinch Dill, finely chopped

Per serve:

Energy: 858kcal. (3468kJ)

Fat: 72% (68g)

Protein: 22% (44g)

Carbohydrate: 6% (8g net carbs)

*Nutritional value will vary depending on the MCT oil used

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