Cobb Salad

With the very hot, humid summer we have been experiencing here in South East Queensland, the very thought of grain or starch is off-putting. This was such a fun meal to put together, and very easy when using the oven to roast both the bacon and chicken thighs simultaneously. A very minimal preparation for a super-classy, low carb (dare I say Keto?) result. I’m not really the kind of person who likes to keep to a certain diet – that kind of way is far too rigid for me, but for those of you who do follow a plan, keep this one on regular rotation.

Serves 4


3 chicken thighs (or 2 cups shredded rotisserie chicken)

2 eggs

2 avocados diced

6 bacon rashers

1/2 head lettuce (either romaine or iceberg)

1 cup cherry tomatoes halved

3/4 cup crumbled blue cheese

1 tablespoon olive oil

1/2 teaspoon salt

For the dressing:

1 tablespoon mustard

Juice of 1 lemon

1/3 cup olive oil

1 teaspoon salt

1 tablespoon sugar

1/2 teaspoon garlic powder


Preheat oven to 350 and season chicken thighs with salt and pepper. Place on a baking sheet and drizzle with olive oil. Place bacon rashers on another baking sheet. Place bacon and chicken in oven and roast for 25 minutes or until chicken juices run clear.

Meanwhile heat a pot of boiling water and add eggs. Cook for 7 minutes or so. Chop lettuce and arrange on a platter with chopped avocado, tomatoes and cheese.

When chicken is done, remove from oven and allow to cool. Chop into strips and break bacon into thirds. Place on platter. Remove eggs from boiling water and remove shells. Arrange on platter.

Make dressing by combining all ingredients and whisking to emulsify – you may need to add a tablespoon of water to balance flavours.

Serve salad with dressing on the side so guests can help themselves.

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