Low Carb Chicken Cobb Salad with Chipotle Ranch Dressing

This tasty low carb chicken cobb salad with chipotle ranch dressing has all the flavours from the classic cobb salad but with a little kick from the sweet and smoky chipotle flavours.

We first make the chicken with a chipotle seasoning and then add the chipotle ranch dressing to give this hearty salad a little heat.

This salad is loaded with all things low carb like chicken, bacon, blue cheese, avocado, hard boiled eggs and tomatoes. With only 2g net carbs per serving this will be you go to salad from now on.

This salad was inspired by my Low Carb Panzanella Salad on this site, and can be finished off with this amazing Low Carb Strawberry Pound Cake.

🥘 Chicken Cobb Salad Ingredients

This salad is a low carb lovers dream salad with big chunks of avocado, crispy bacon, hard boiled eggs and a perfectly seasoned chicken breast.

• Chicken Breast: seasoned with salt, pepper, paprika and smoked chipotle seasoning to give this salad a lot of flavour. Quickly pan fried on the stove because who has time for grilling.
• Crispy Bacon: I used a thick cut bacon for this salad because I love how it holds more flavour of bacon and doesn't dry out like regular thin bacon does.
• Blue Cheese: this is one of those cheeses that you like or do not like. Of course it's optional but I do love the sharp and salty flavours of this moldy cheese.
• Avocado: Bringing that nutty, salty and mild grassy flavour heightens this salad to a new level that is incomparable to anything else.
• Tomatoes: for that sweet, tart and tangy flavour plus the juice from the tomatoes add to the flavours of the chipotle ranch dressing.
• Chipotle Ranch Dressing: made with ranch dressing, sour cream and chipotle seasoning this simple yet super tasty dressing gives this salad an extra umph!

👨🏻‍🍳 Steps by step instructions

How to make the Low Carb Chicken Cobb Salad

STEP 1: Season the chicken breast and cook in a frying pan with a tablespoon of olive oil until golden brown on both sides and cooked through. Once cooked cut chicken into ½ inch slices and set aside.

STEP 2: Slice bacon and pan fry until cooked, set aside.

• STEP 3: make the dressing in a small bowl by mixing together the ranch dressing, sour cream, chipotle seasoning and the optional Franks Red Hot Buffalo Wing Sauce.

STEP 4: Cut and wash the romaine lettuce and lay out evenly onto a large dish or platter.

STEP 5: Lay out the remaining ingredients in rows on top of the bed of lettuce. Sprinkle with salt and pepper and drizzle the chipotle ranch dressing on top.

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📋 Substitutions

The substitutions are endless for this recipe and you can swap out many of the ingredients to make it exactly how you prefer. Here are a few substitutions.

• Vegetarian - swap out the chicken and bacon with some fried tofu or tempeh and pecans.
• Cheese - if you are not a fan of blue cheese, make it with feta cheese instead.
• Dairy free - leave out the cheese and swap the dressing for a balsamic vinaigrette

🥣 Equipment

I used my favourite Ninja Foodie Neverstick Frying Pan for cooking the chicken and bacon. I use this frying pan everyday, it is a sturdy nonstick that has not given me any hassle. I've had mine for over a year now and it still looks and works like it's brand new.

♨️ Storage

This salad would be ok if kept in a container overnight in the fridge for the next day. However, if you want to store it for a couple more days I would avoid adding the dressing until you are ready to consume it.

👨🏻‍🍳 Top tips

Don't overcook the chicken as it will turn out very dry. Cooking it with a lid on it after flipping helps to keep in the moisture and should be juicy and tender.

If you have remaining chipotle ranch dressing you can use it for dipping veggies or they would be amazing as a dip with my Keto Chicken Nuggets recipe.

💭 Frequently asked questions

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Please comment, rate or review my recipe below!

Low Carb Chicken Cobb Salad with Chipotle Ranch Dressing

Oscar

A tasty salad with all the flavours from the classic cobb salad but with a little kick from the sweet and smoky chipotle flavours.

5 from 39 votes

Print Pin This Recipe

Prep Time : 20 mins

Cook Time : 10 mins

Total Time : 20 mins

Course : Main Course, Salad

Cuisine : American

Diet : Diabetic

Servings : 6 people

Calories : 253

Ingredients

  

1x2x3x

Seasoned Chicken

• 1 medium chicken breast cooked
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• ⅛ teaspoon paprika
• ⅛ teaspoon chipotle powder

Chipotle Ranch Dressing

• 2 tablespoon ranch dressing
• 2 teaspoon sour cream
• 1 tablespoon chipotle powder
• 1 teaspoon Franks Red Hot Buffalo Wing Sauce (optional)

Salad

• 6 slices thick cut bacon cooked and crumbled
• 1 head romaine lettuce
• 1 avocado
• 3 hard boiled eggs sliced in half
• 1 cup sliced cherry tomatoes
• 2 oz blue cheese
• salt and pepper to taste

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Instructions

 

• Watch the instructional video to see how I cooked the chicken and assembled the salad.

Seasoned Chicken

• Season the chicken with the salt, pepper, paprika and chipotle powder on both side. Heat up 1 tablespoon of olive oil in a medium frying pan on medium/high heat. Saute chicken for 5 minutes and then flip, cover and saute for another 5 minutes until golden and fully cooked through. Set aside

Chipotle Ranch Dressing

• Combine all ingredients together in a medium bowl and set aside.

Salad

• Cut, wash and dry the romaine lettuce and lay out evenly onto a large dish or platter.
• Assemble salad by laying the ingredients in rows. Start with the chicken and then assemble the remaining ingredients. Alternatively you can throw everything in a bowl and mix if you don't want to take those insta pictures first.
• Sprinkle with salt and pepper to taste and pour the chipotle ranch dressing over top of the salad and enjoy. You might have extra dressing remaining that you can use as a dip for veggies or my low carb chicken nuggets.

Notes

2g net carbs per serving.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Don't overcook the chicken as it will turn out very dry. Cooking it with a lid on it after flipping helps to keep in the moisture and should be juicy and tender.

Cook the chicken and bacon first and make the chipotle ranch dressing.  Prepare and slice all the ingredients, crumble the blue cheese..etc.  Then assemble the salad when all ingredients are ready, it will make it much easier.

This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.

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Nutritional Information

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Calories: 253kcal | Carbohydrates: 4g | Protein: 31g | Fat: 14g | Fiber: 2g | Sugar: 2g

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