Recipe makes 3 servings
Ingredients:
Salad Base
4 cups chopped romaine or iceberg lettuce
2 large hard-boiled eggs, halved or quartered
1 (6oz/170g) cooked chicken breast or 2 chicken thighs, sliced
2 slices (approximately 6 inches long) crispy bacon
1 medium tomato, cut into wedges
2.8 oz/ 80 g feta cheese or blue cheese, cubed
¼ cup chopped green onions
1 Tbsp of corn (can be replaced with yellow bell peppers for fewer carbs)
Low-Carb Cobb Dressing
3 Tbsp mayonnaise
1 Tbsp sour cream (or Greek yogurt)
1 tsp Dijon mustard
1 Tbsp lemon juice
1 Tbsp olive oil
¼ tsp garlic powder
¼ tsp onion powder
Salt & pepper to taste
Optional: a few drops of apple cider vinegar for extra tang
Instructions:
Cook, grill or pan-sear the chicken until golden and juicy, then slice. Cook the bacon until crisp and drain on paper towels. Boil eggs to medium or hard (8-10 minutes), peel and cut into wedges.
On a large plate or shallow bowl, spread lettuce as the base. Add egg wedges along one side. Place sliced chicken and bacon in the center. Add tomato wedges and feta cubes on the other side. Sprinkle green onions over the top.
Place the corn under the chicken. Optionally, omit completely and replace with finely diced yellow bell pepper.
Whisk together mayo, sour cream, Dijon, lemon juice, olive oil, garlic powder, onion powder, salt and pepper until smooth and creamy.
Drizzle the dressing generously over the salad or serve on the side. Finish with a bit of freshly ground pepper.
Nutritional breakdown per serving (3 servings)
416 Calories
29g Protein
30g Fat
2.3g Fiber
7.6g Total Carbs
5.3g NET Carbs
