Low-Carb BBQ Ranch Cobb Salad (Printer-Friendly)
Fresh greens topped with BBQ chicken, avocado, bacon, eggs, and ranch—a crisp, bold, and satisfying low-carb Cobb.
# What You’ll Need to Cook:
→ Base Greens
01 -
200 g romaine lettuce, washed and chopped
02 -
60 g mixed spring greens
→ Protein and Main Toppings
03 -
2 medium chicken breasts (300 g), grilled and sliced
04 -
4 rashers smoked bacon (60 g), cooked and crumbled
05 -
2 large free-range eggs, hard-boiled and quartered
→ Produce and Additional Toppings
06 -
1 ripe avocado (150 g), sliced
07 -
150 g cherry tomatoes, halved
08 -
40 g blue cheese, crumbled
→ BBQ Ranch Dressing
09 -
60 ml buttermilk
10 -
60 g sour cream or Greek yogurt
11 -
70 g mayonnaise
12 -
2 tablespoons BBQ sauce
13 -
1 tablespoon fresh chopped chives
14 -
1 tablespoon fresh chopped dill
15 -
1 tablespoon fresh chopped parsley
16 -
0.5 teaspoon garlic powder
17 -
0.5 teaspoon onion powder
18 -
Pinch of salt and freshly ground black pepper to taste
# Steps to Prepare:
01 -
Wash, dry, and chop the romaine lettuce and mixed spring greens. Arrange as a base layer on a large serving platter.
02 -
Pound the chicken breasts to 1.5 cm thickness, season with salt and pepper, brush lightly with olive oil, and grill over medium-high heat (190-200°C) for 6–7 minutes per side or until internal temperature reaches 74°C. Rest for 5 minutes, then cut into thin slices.
03 -
Cook bacon until crisp, drain on paper towel, and crumble. Hard-boil eggs for 8–9 minutes, cool under cold water, peel, and quarter. Slice avocado and halve the cherry tomatoes.
04 -
In a bowl, whisk together buttermilk, sour cream or Greek yogurt, mayonnaise, BBQ sauce, chopped chives, dill, parsley, garlic powder, onion powder, salt, and pepper. Mix until smooth. Refrigerate for at least 30 minutes for optimal flavor.
05 -
Arrange sliced chicken, crumbled bacon, quartered eggs, sliced avocado, cherry tomato halves, and blue cheese crumbles in neat rows over the greens. Drizzle generously with BBQ ranch dressing before serving. Serve immediately.
# Extra Cooking Tips:
01 -
Let the grilled chicken rest before slicing to retain juiciness for the salad.
02 -
Preparing ingredients such as eggs and bacon in advance streamlines assembly for quick meals.
03 -
Sprinkle avocado slices with lemon or lime juice to prevent browning before serving.