Low Carb Cobb Salad
I find Cobb
How to Make It
Step 1
Preheat an oven to 415 F and place bacon in a single layer on a baking sheet. Bake for 15-17 minutes until crispy. Let it cool so the bacon will crumble. If it doesn’t crumble it needs more time in the oven or simply chop it with a knife.
Step 2
Next, hard boil some eggs. I drop my eggs into boiling water, cook them for 8 minutes and then add ice and very cold water to shock them. This helps the shells to release for easier peeling. Let the eggs cool in the water for at least 5 minutes. Peel and cut them in half.
Step 3
In the meantime, slice the romaine lettuce into 1” pieces.
Step 4
Next, top the salad with shredded rotisserie chicken, tomatoes and diced avocado.
Step 5
Finish the salad with peeled hard boiled eggs cut in half and topped with a little salt and pepper along with the crumbled bacon and blue cheese. Top with sugar free ranch dressing.
Ingredients
- Bacon – 6 slice – 6″ long
- Romaine Lettuce – 6 cup, shredded
- Rotisserie Chicken – 6 ounce
- Avocado – 1 each
- Blue Cheese – 2 ounce
- Raw Egg – 3 large
- Tomato Raw (includes Cherry, Grape, Roma) – 4 ounce
- Fat Free Sugar Free Buttermilk Ranch Dressing by Skinny Girl – 4 tablespoon