This low carb and keto Cobb Salad recipe is perfect for meal prep! Enjoy it for lunch or even as an unconventional protein-rich breakfast. Naturally gluten free, this copycat Chick-Fil-A Cobb Salad is complete with grilled chicken and a deliciously creamy avocado lime dressing.
For the Salad
3 heads romaine lettuce, chopped
1.5 pounds chicken breasts, grilled
1 tbsp coconut oil
½ tsp sea salt
¼ tsp black pepper (omit for AIP)
4-8 slices Whole30 compliant (sugar-free) bacon, cooked and crumbled
4 soft boiled eggs (replace with hearts of palm for AIP)
½ cup cherry tomatoes (omit for AIP)
1 large avocado, chopped
½ cup chopped green onion
For the Avocado Lime Dressing
1 large avocado
1 clove garlic, peeled
1/4 cup chopped cilantro
1/4 cup coconut milk yogurt (can sub coconut cream)
2 Tbsp fresh lime juice
3 Tbsp olive oil
1/4 tsp sea salt
1/4 tsp black pepper (omit for AIP)
¼-⅓ cup water (the amount needed will depend on the size of your avocado)
Dressing (8 servings):
Place all the dressing ingredients in a food processor or blender.
Process until smooth. Thin the dressing out with about 1/4 cup water, adding a few additional tablespoons as needed until it reaches the desired consistency.
Keep refrigerated in a sealed jar for up to a week.
Soft boiled eggs:
Bring to a boil a large pot of water. While you’re waiting for your water to boil, fill a large bowl with ice water.
Use a metal spoon to lower eggs into boiling water. Boil for 6 minutes, keeping the water at a medium boil – you’ll likely need to adjust heat to maintain a boil after you add the eggs to the water.
Remove eggs one at a time with your spoon and place into the bowl of ice water. Let the eggs cool in the ice water for about 3 minutes.
Knock each cooled egg against a flat surface to start a crack. Then, carefully peel each egg and set aside until you’re ready to assemble your salad.
Heat your grill or grill pan to high heat and brush with coconut oil. While the grill is heating, prepare your chicken breasts by sprinkling with salt and pepper (omit pepper for AIP).
Use tongs to lower each chicken breast onto the grill. Cook the first side 5-8 minutes (depending on the thickness), then flip and continue to cook another 5-8 minutes.
Cook covered, until the recommended internal temperature is reached and chicken is fully cooked (see notes section).
Once you remove chicken from the grill, let it rest for 5-10 minutes before slicing.
Place greens on the bottom of a serving bowl or platter, then arrange the tomatoes, bacon, chicken, and avocado over the top. Carefully halve or quarter each egg and arrange around salad.
Toss with Avocado Lime Ranch dressing before serving or serve dressing on the side.
The internal temperature of your fully cooked chicken should be between 160 to 165ºF.
- Category: Main Dish
- Method: Grill
- Cuisine: Salad
Keywords: keto cobb salad, chick fil a cobb salad, grilled chicken cobb salad