Keto Cobb Salad Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g bacon</li><li class="ingredients-single-item">350g chicken breasts</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">Salt and pepper, to taste</li><li class="ingredients-single-item">2 large avocados, diced</li><li class="ingredients-single-item">4 large eggs, hard-boiled and quartered</li><li class="ingredients-single-item">150g cherry tomatoes, halved</li><li class="ingredients-single-item">100g blue cheese, crumbled</li><li class="ingredients-single-item">450g romaine lettuce, chopped</li><li class="ingredients-single-item">2 tbsp fresh chives, chopped</li><li class="ingredients-single-item">For the dressing:</li><li class="ingredients-single-item">60ml extra virgin olive oil</li><li class="ingredients-single-item">30ml red wine vinegar</li><li class="ingredients-single-item">1 tbsp Dijon mustard</li><li class="ingredients-single-item">1 clove garlic, minced</li><li class="ingredients-single-item">½ tsp dried oregano</li><li class="ingredients-single-item">Salt and pepper, to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan</li><li class="equipment-single-item">Small jar with lid (for dressing)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Cook the bacon in a non-stick frying pan over medium heat until crispy, about 8-10 minutes. The fat should render completely and the bacon should be golden brown. Transfer to a paper towel-lined plate to drain excess grease, then chop into small pieces once cooled.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Season chicken breasts with garlic powder, dried oregano, salt, and pepper. In the same pan (with about 1 tablespoon of the rendered bacon fat), cook chicken breasts over medium heat for 6-7 minutes per side until fully cooked (internal temperature of 74°C). The chicken should develop a golden crust from the bacon fat, which adds tremendous flavor. Let rest for 5 minutes before dicing into 2cm cubes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make the dressing by combining olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper in a small jar. Shake vigorously until emulsified - this creates a temporary suspension of the oil and vinegar for a creamy dressing texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Arrange the romaine lettuce on a large serving platter or individual plates. For the classic Cobb presentation, arrange rows of diced chicken, chopped bacon, halved cherry tomatoes, diced avocado, quartered eggs, and crumbled blue cheese on top of the lettuce. This distinctive arrangement not only looks appealing but allows diners to choose how much of each ingredient they want in each bite.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Drizzle the dressing over the salad just before serving, or serve it on the side to keep the ingredients crisp. Sprinkle with fresh chives for a mild onion flavor and beautiful color contrast. For best texture, serve immediately after dressing to prevent the lettuce from wilting - the contrast between crisp vegetables and tender proteins is what makes a Cobb salad truly delightful.</li></ol>