Low Carb Spinach Cobb Salad Recipe

I made a Low Carb Cobb Salad that proves salads can actually be the main event and not the limp plate filler everyone rolls their eyes at.

I’m obsessed with this Low Carb Cobb Salad because it hits every spot I care about: crunchy, creamy, salty, and actually filling. I grab a bowl and pile on chopped cooked crisp bacon, diced avocado and all the things that make a salad feel like dinner.

It’s one of the Best Keto Salads Recipes I reach for when I don’t want fake salad boredom. But the ranch keeps pulling me back, tangy and herby, thick enough to coat without drowning.

No fuss, just bold flavors and real satisfaction every single time. I could eat this every night, no joke, seriously.

Ingredients

• Baby spinach: fresh base, it’s light and nutrient-packed.
• Cooked chicken: hearty protein, keeps you full.
• Bacon: crisp salty crunch, total pleasure.
• Hard boiled eggs: creamy yolk, extra protein.
• Cherry tomatoes: bright juice, optional for strict keto.
• Avocado: buttery richness, keeps it lush.
• Cucumber: cool crunch, very refreshing.
• Red onion: sharp bite, a little zing.
• Blue cheese: tangy creaminess, bold flavor punch.
• Shredded cheddar: melty comfort, optional extra cheddar.
• Lemon juice: keeps avocado from browning.
• Mayonnaise: base for ranch, gives creaminess.
• Sour cream: tangy thickness, smooths the dressing.
• Heavy cream: makes dressing richer and silkier.
• Apple cider vinegar: brightens the ranch dressing.
• Dried dill: subtle herb note, light and grassy.
• Dried parsley: fresh green hint, mild flavor.
• Garlic powder: savory depth, no chopping needed.
• Onion powder: background sweetness, rounded flavor.
• Salt: essential seasoning, brings it together.
• Black pepper: mild heat, simple finishing touch.
• Chives: fresh oniony pop, nice garnish.
• Olive oil: silky drizzle, adds healthy fat.

Ingredient Quantities

• 6 cups baby spinach, packed
• 1 lb cooked chicken breast, diced (about 2 cups)
• 6 slices bacon, cooked crisp and chopped
• 4 large hard boiled eggs, halved or sliced
• 1 cup cherry tomatoes, halved (optional for strict keto)
• 1 large avocado, diced
• 1 small cucumber, diced
• 1/4 small red onion, thinly sliced
• 1/2 cup blue cheese crumbles or feta, crumbled
• 1/2 cup shredded cheddar cheese (optional)
• 1 tbsp lemon juice, for tossing avocado
• For the ranch dressing: 1/2 cup mayonnaise
• For the ranch dressing: 1/4 cup sour cream
• For the ranch dressing: 2 tbsp heavy cream (or water to thin)
• For the ranch dressing: 1 tbsp apple cider vinegar or lemon juice
• For the ranch dressing: 1 tsp dried dill
• For the ranch dressing: 1 tsp dried parsley
• For the ranch dressing: 1/2 tsp garlic powder
• For the ranch dressing: 1/2 tsp onion powder
• For the ranch dressing: 1/2 tsp salt, more to taste
• For the ranch dressing: 1/4 tsp black pepper
• 1 tbsp chopped fresh chives or green onion, optional
• Salt and black pepper for salad to taste
• 2 tbsp olive oil for drizzling, optional

How to Make this

1. Cook the bacon until crisp in a skillet, drain on paper towels and chop; reserve a little bacon fat if you want extra flavor for the chicken later.

2. Hard boil 4 eggs (10-12 minutes), cool, peel and halve or slice; set aside.

3. If your chicken isnt already cooked, season breasts with salt and pepper and sear in a hot pan in a bit of bacon fat or olive oil until golden and cooked through, then dice into bite sized pieces.

4. Make the ranch dressing: whisk together mayo, sour cream, heavy cream (or water to thin), apple cider vinegar or lemon juice, dried dill, dried parsley, garlic powder, onion powder, 1/2 tsp salt and 1/4 tsp black pepper; taste and adjust salt or acidity. Stir in chopped chives or green onion if using.

5. In a small bowl toss the diced avocado with 1 tbsp lemon juice to slow browning and season lightly with salt and pepper.

6. In a large salad bowl pile in 6 cups packed baby spinach, then add diced chicken, chopped bacon, halved cherry tomatoes (optional for strict keto), diced cucumber, thinly sliced red onion, avocado, and the hard boiled eggs.

7. Sprinkle on blue cheese crumbles (or feta) and the shredded cheddar if you like extra cheese.

8. Drizzle 2 tbsp olive oil over the salad if you want a little shine, then spoon or drizzle the ranch dressing over top. Start with less dressing and add more to taste.

9. Gently toss everything together so the dressing coats but the avocado and eggs dont get mashed, then finish with a crack of black pepper and extra salt if needed. Serve right away.

Equipment Needed

1. Large skillet or frying pan (for bacon and searing chicken)
2. Saucepan (for boiling eggs)
3. Cutting board and a sharp chef knife
4. Mixing bowls (one large for salad, one small for dressing/avocado)
5. Whisk or fork (for making the ranch)
6. Tongs or slotted spoon (to handle bacon and chicken)
7. Salad servers or large spoon and spatula (for gentle tossing)

FAQ

Low Carb Spinach Cobb Salad Recipe Substitutions and Variations

• Bacon:
  • Turkey bacon, for less fat but still smoky
  • Pancetta, if you want a richer, Italian flavor
  • Smoked salmon, chopped, for a pescatarian twist
  • Roasted sunflower seeds, if you want crunch without meat
• Cooked chicken breast:
  • Rotisserie chicken, shredded, saves time and adds more flavor
  • Grilled shrimp, for a lighter, seafood version
  • Firm tofu, cubed and pan seared, for vegetarian protein
  • Leftover roast beef or turkey, diced, uses what you got
• Blue cheese crumbles or feta:
  • Goat cheese, milder and creamier, melts a bit into the greens
  • Parmesan shavings, for a nuttier, saltier bite
  • Sharp cheddar, if you prefer familiar flavors
  • Olives, chopped, for briny flavor without dairy
• Avocado:
  • Hass avocado halves mashed with lemon, if your avocado is slightly underripe
  • Green apple cubes, for crunch and a tart contrast
  • Roasted bell pepper strips, for sweetness and color
  • Extra olive oil drizzle and pine nuts, if you want a nutty substitute

Pro Tips

1. Cook the bacon a tad past “just done” so it stays crisp in the salad, then crumble it while it’s still slightly warm for better texture. Save a teaspoon or two of the bacon fat for searing the chicken if you want extra flavor, but dont overdo it or the salad gets greasy.

2. Make the ranch a few hours ahead and let it rest in the fridge. Herbs and spices mellow and the dressing will taste more blended. If it’s too thick after chilling add a little water or heavy cream, a teaspoon at a time, until it’s the pourable consistency you like.

3. Toss the avocado with the lemon right before adding it to the bowl, and only cut it when you’re ready to assemble. Also cut it slightly larger than you think — tiny pieces get lost when you toss everything together.

4. Warm the cooked chicken slightly before adding, but not hot. A little warmth helps it absorb flavors and keeps the spinach from wilting too quickly. Conversely, keep the eggs and bacon cold so they hold their shape better in the salad.

5. Dress conservatively, then let the salad sit for 2 minutes and taste. You can always add more, but once it’s overdressed the crunchy bits and avocado go soggy. Use a gentle folding motion when tossing so eggs and avocado don’t turn into mush.