In under 45 minutes, you can have this beautiful and delicious keto Cobb salad with blue cheese dressing on your table! This comfort food main dish salad will impress your family and guests alike! Enjoy!
There are times when you make a delicious plate of food…but it’s not that pretty. But nobody cares because it tastes so good. Some casseroles are like this. This keto Cobb salad with blue cheese dressing is not one of those dishes. This salad is beautiful and awesomely delicious. It is true comfort food in the form of a salad. You might want to get your camera out when you make this and share both your photos and the recipe with your family and friends!
Let’s talk about the dressing for this keto Cobb salad.
The most common dressing for a traditional Cobb salad is a red wine vinaigrette. Ok, my daughter and I wanted to make a Cobb salad with cheddar cheese and a homemade blue cheese dressing. So that’s what we did. I’m a firm believer in making wholesome comfort food that you love, even if it’s not traditional. This homemade blue cheese dressing is simple and amazingly good!
All blue cheeses are not equal!
Since going keto, I’ve experimented with quite a few different types of blue cheese. I’m always amazed at how completely different each brand tastes. I look for the lowest carb options, then I try them and find the ones I like. Some are mild and some are strong. Some are more tangy than others. I think you just have to try them to find out which you like and which you don’t. As I was making the blue cheese dressing for this recipe, I pulled out one of my favorite kitchen acquisitions. Years ago, my daughter, Rachael, and I found ourselves at an estate sale in our neighborhood. The two elderly ladies holding the sale had traveled the world and were selling many of their acquired treasures. We had an awesome talk with them about their life and travels. One of the things we bought was this covered cheese dish which I believe came from Amsterdam. I love just looking at it!
What makes a Cobb salad?
The original Cobb salad was created at the Hollywood Brown Derby restaurant in Los Angeles. It is debated whether it was created by the owner, Robert Cobb, or if it was the creation of one of the restaurant’s head chefs. There are variations of Cobb salads. Most Cobb salads contain either iceberg or romaine lettuce, chicken, bacon, hard-boiled eggs, and blue cheese. Some contain watercress and avocado as well. The Cobb salad I’m sharing with you is the one my family loves. I hope you enjoy it as well!
Here are some more keto salads for you!
Caesar Salad with Keto Croutons
Keto Amish Broccoli Cauliflower Salad
Helpful Hints:
*You can use fresh chives in the dressing. Use either 1 teaspoon of dried chives or 1 tablespoon of fresh chives.
*Blue cheese varies in taste by brand. Try a few different brands to find the ones you like.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Oh, give thanks to the LORD, for He is good! For His mercy endures forever. Psalm 136:1***
Keto Cobb Salad with Blue Cheese Dressing
In under 45 minutes, you can have this beautiful and delicious keto Cobb salad with blue cheese dressing on your table! This comfort food main dish salad will impress your family and guests alike! Enjoy!
Ingredients
For the dressing:
- 1 cup keto mayonnaise
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon chives (dried)
- 1 teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 4 ounces blue cheese, crumbled
For the chicken:
- 2 tablespoons avocado oil
- 2 pounds chicken breasts
- salt
- pepper
For the salad:
- 16 cups chopped iceberg lettuce
- 8 hard boiled eggs, chopped
- 1½ cups fried and crumbled bacon
- 1½ cups diced cucumbers
- 1 cup grape tomatoes, halved
- 1 cup shredded cheddar cheese
Instructions
For the dressing:
1. In a medium mixing bowl, add mayonnaise and sour cream. Stir to combine. Add lemon juice, chives, garlic powder, salt, and pepper. Stir to completely incorporate ingredients.
2. Crumble blue cheese and stir into dressing. Cover and refrigerate until ready to serve.
For the chicken:
1. In a large skillet over medium high heat, add avocado oil.
2. While oil is heating, cut chicken into thick strips. If chicken breasts are large, slice chicken breasts in half, lengthwise before cutting into strips.
3. Salt and pepper chicken breasts.
4. Fry chicken for 10-15 minutes, or until cooked through. Flip every few minutes while frying.
For the salad:
1. To serve salad on a large platter, place chopped lettuce on a platter. In separate rows on the lettuce, place the chicken, eggs, bacon, cucumbers, tomatoes, and shredded cheese. Serve with prepared dressing.
2. To make individual salads, place 2 cups of lettuce in a bowl or on a plate. Top with 4 ounces chicken, 1 hard boiled egg (chopped or cut in half), 3 tablespoons bacon, 3 tablespoons diced cucumbers, 2 tablespoons halved grape tomatoes, and ¼ cup shredded cheese. Drizzle with 3 tablespoons blue cheese dressing.
3. This recipe makes 8 individual salads. You’ll have about ½ cup extra blue cheese dressing.
Nutrition Information:
Yield: 8 Serving Size: 1 saladAmount Per Serving: Calories: 637Total Fat: 49gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 340mgSodium: 776mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 5gProtein: 44g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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