Keto Chicken Cobb Salad

This Keto Chicken Cobb Salad is a filling and delicious meal you can make for meal prep or a healthy dinner. Loaded with rows of pan fried chicken breasts, hard boiled eggs, and plenty of vegetables, it’s easy to prepare and a great staple to keep you on track.

Prep Time12

Cook Time16

Total Time28

Course: Salad

Cuisine: American

Keyword: Chicken Salad, Cobb Salad, keto chicken, Salads

Servings: full meals/ 4 side salads

Author: Silvia Dunnirvine

Ingredients

1 head lettuce (Boston, butter, romaine)
2 chicken breasts
1 cup cherry tomatoes sliced in half
1/2 red onion, thinly sliced
1/2 avocado sliced
1 cucumber slices
2-3 eggs
1 1/2 tbsp olive oil
salt and pepper to taste
curly parsley

Instructions

Cook the eggs for 7 minutes, start counting time once the water starts boiling.
Season chicken breasts with salt and pepper. Set aside *if you need additional seasoning I recommend dried oregano and paprika.
Heat a griddle or cast iron skillet on stovetop. You can use a little olive oil spray so the chicken doesn't stick to the pan. Alternatively you can use a little oil about 1 tsp but we are cooking the chicken on very little oil, as you would on the grill. If you have an indoor / outdoor grill you can use this method.
Add in chicken and cook for 7-8 minutes on each side, about 14-16 minutes total cooking time.
Meanwhile build the salad with lettuce as a bottom layer. Then arrange the tomatoes, onion, avocado and cucumbers in neat rolls.
When the chicken is done, slice to about 1 inch thick and add to the salad.
Peel the eggs and slice them in half. Add to the salad bowl as well.
Top with plenty of fresh parsley. I used curly parsley but you can use Italian parsley or cilantro.
Season with salt and pepper and olive oil. Alternatively you can use Primal Kitchen Caesar or Green Goddess dressings that are program approved.

Nutrition