Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb boneless, skinless chicken breasts
- 1.5 tbsp extra-virgin olive oil, 1 tsp kosher salt, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper
- 8 slices bacon (about 8 oz)
- 4 large eggs
- 8 cups chopped romaine lettuce
- 1 large English cucumber, sliced
- 2 medium avocados, sliced; 1 tbsp lemon juice
- 4 oz blue cheese, crumbled
- 2 tbsp chopped fresh chives (garnish)
- Ranch (option): 1/2 cup mayo, 1/4 cup sour cream, 2 tbsp heavy cream, 1 1/2 tsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp chopped dill, 1 tbsp chopped chives
- Vinaigrette (option): 1/4 cup olive oil, 1 1/2 tbsp red wine vinegar, 1 tsp Dijon, 1 small garlic clove (grated), 1/4 tsp dried oregano, 1/4 tsp kosher salt, 1/4 tsp black pepper
Do This
- 1. Heat oven to 425°F (220°C). Toss chicken with oil, salt, paprika, garlic, onion powder, pepper; rest 10 minutes.
- 2. Roast chicken on a sheet pan 18–22 minutes to 165°F (74°C); rest 5–10 minutes, then slice.
- 3. Cook bacon in a skillet over medium heat 8–12 minutes until crisp; drain on paper towels.
- 4. Jammy eggs: Lower eggs into boiling water; cook 7 minutes. Ice-bath 5 minutes, peel, and halve.
- 5. Whisk ranch or vinaigrette until smooth; thin with 1–2 tsp water if needed.
- 6. Prep veg: Chop romaine; slice cucumber and avocado (toss avocado with lemon juice).
- 7. Assemble rows over romaine: chicken, bacon, eggs, avocado, cucumber, blue cheese. Drizzle dressing; finish with chives and cracked pepper.
Why You’ll Love This Recipe
- All the classic Cobb vibes, made keto without feeling like a compromise.
- Meal-prep friendly: cook chicken, bacon, and eggs ahead and assemble in minutes.
- Two dressings to fit your mood: creamy ranch or tangy red wine vinaigrette.
- Beautiful platter presentation with clean, satisfying textures and bold flavors.
Grocery List
- Produce: Romaine lettuce, English cucumber, avocados, lemon, fresh chives, fresh dill (for ranch), 1 garlic clove (for vinaigrette)
- Dairy: Blue cheese, sour cream, heavy cream, eggs
- Pantry: Chicken breasts, bacon, mayonnaise, extra-virgin olive oil, red wine vinegar, Dijon mustard, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried oregano
Full Ingredients
Roasted Chicken
- 1.5 lb boneless, skinless chicken breasts
- 1.5 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp freshly ground black pepper
Bacon
- 8 slices bacon (about 8 oz)
Jammy Eggs
- 4 large eggs
- Ice for ice bath
Salad Base and Toppings
- 8 cups chopped romaine lettuce (about 2 medium heads)
- 1 large English cucumber, halved lengthwise and sliced into half-moons
- 2 medium avocados, sliced
- 1 tbsp lemon juice (to keep avocado green)
- 4 oz blue cheese, crumbled
- 2 tbsp finely chopped fresh chives (plus more to taste)
Creamy Ranch Dressing (Keto)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp heavy cream (or unsweetened almond milk), plus more to thin
- 1 1/2 tsp fresh lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp finely chopped fresh dill
- 1 tbsp finely chopped fresh chives
Red Wine Vinaigrette (Keto)
- 1/4 cup extra-virgin olive oil
- 1 1/2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated
- 1/4 tsp dried oregano
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Step-by-Step Instructions
Step 1: Heat oven and season chicken
Preheat the oven to 425°F (220°C). Line a sheet pan with foil or parchment for easy cleanup. Pat the chicken dry. In a bowl, toss chicken with olive oil, salt, smoked paprika, garlic powder, onion powder, and black pepper until evenly coated. Let sit at room temperature for 10 minutes while you start other components.
Step 2: Roast the chicken
Arrange chicken on the prepared pan and roast for 18–22 minutes, or until the thickest part reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and rest 5–10 minutes so juices redistribute, then slice crosswise into 1/2-inch pieces.
Step 3: Crisp the bacon
While the chicken roasts, cook bacon in a large skillet over medium heat for 8–12 minutes, turning as needed, until evenly crisp. Transfer to a paper towel–lined plate to drain. Once cool, break into large bite-size pieces.
Step 4: Make jammy eggs
Bring a medium pot of water to a rolling boil. Carefully lower the eggs in with a spoon. Cook exactly 7 minutes for jammy centers. Immediately transfer eggs to an ice bath for 5 minutes. Peel under cool running water, then halve lengthwise.
Step 5: Whisk your dressing (choose one)
For ranch: Whisk mayonnaise, sour cream, heavy cream, lemon juice, garlic powder, onion powder, salt, pepper, dill, and chives until smooth. Thin with 1–2 tsp water or more cream to a drizzleable consistency.
For vinaigrette: Whisk olive oil, red wine vinegar, Dijon, grated garlic, oregano, salt, and pepper until emulsified.
Step 6: Prep the greens and toppings
Rinse and dry the romaine well (a salad spinner helps). Slice the cucumber into half-moons. Slice avocados and toss gently with lemon juice to prevent browning. Crumble the blue cheese and chop the chives.
Step 7: Assemble the Cobb platter
On a large platter, make a base of romaine. Arrange neat rows of sliced roasted chicken, crispy bacon, halved jammy eggs, avocado slices, cucumber half-moons, and blue cheese crumbles. Drizzle with your dressing of choice and finish with chopped chives and a few cracks of black pepper. Serve extra dressing on the side.
Pro Tips
- For easy-peel eggs, use eggs that are 5–7 days old and shock them thoroughly in an ice bath.
- Want hands-off bacon? Bake on a rack over a sheet pan at 425°F (220°C) for 10–14 minutes.
- Slice chicken after resting to keep it juicy and prevent the rows from weeping moisture.
- Toss avocado with lemon juice and a few drops of olive oil to slow browning.
- Dress just before serving so the romaine stays crisp and snappy.
Variations
- Rotisserie shortcut: Swap in 1.25–1.5 lb shredded rotisserie chicken.
- Grill it: Grill chicken breasts over medium-high heat (400–425°F / 205–220°C) for 4–6 minutes per side to 165°F (74°C).
- Swap the cheese: Try gorgonzola or feta if you prefer a milder blue or tangy bite.
Storage & Make-Ahead
Store components separately in airtight containers. Cooked chicken and bacon keep 3–4 days refrigerated; jammy eggs (unpeeled) up to 4 days; ranch 5–7 days; vinaigrette up to 10 days. Washed, spun-dry romaine holds 2–3 days with a paper towel in the container. Slice avocado just before serving; if prepping ahead, coat cut surfaces lightly with lemon juice and cover tightly.
Nutrition (per serving)
Approximate with 2 tbsp ranch: 720 calories; 51 g fat; 55 g protein; 6 g net carbs (about 9 g total carbs, 3 g fiber); sodium will vary with salt and bacon brand. Using vinaigrette instead of ranch reduces fat and calories modestly.
