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–+ servings

Low Carb Cobb Salad For One

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A restaurant-quality Cobb salad built for one, ready in just 10 minutes. Grilled chicken, crispy bacon, hard-boiled egg, creamy avocado, and tangy blue cheese are arranged over crunchy Romaine Hearts and drizzled with a bright homemade Dijon-Worcestershire dressing.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 serving
Course: Lunch, Main Course, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 1/2 cups lettuce Romaine Hearts recommended for extra crunch
  • 5 oz chicken breast grilled and sliced into 1/2-inch strips
  • 3 slices bacon cooked until crispy and crumbled
  • 1 egg hard-boiled and cut into quarters
  • 1 tomato diced into 1/2-inch pieces
  • 1/2 avocado
  • 3 tbsp blue cheese crumbles recommended
For the Dressing
  • 2 tsp olive oil extra virgin preferred
  • 1 tsp red wine vinegar
  • 1/2 tsp lemon juice freshly squeezed for a brighter acidity
  • 1/4 tsp Worcestershire sauce
  • 1/8 tsp garlic powder
  • 1/4 tsp Dijon mustard
  • 1 pinch freshly ground black pepper

Equipment

  • Grill or grill pan
  • Small skillet
  • Small mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Large plate or shallow bowl

Method
 

  1. Grill the chicken breast until it reaches an internal temperature of 165°F, then slice it into half-inch strips. Cook the bacon until crispy, then crumble it into bite-sized pieces. If the egg isn't already prepared, hard-boil it and cut into quarters. Allow all the proteins to cool to room temperature so they remain moist and don't wilt the lettuce when assembled.
  2. While the proteins are cooling, dice the tomato into half-inch pieces and slice the avocado thinly. Measure out the blue cheese crumbles and set them aside. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Worcestershire sauce, garlic powder, Dijon mustard, and black pepper until the dressing is completely emulsified. Prepare the dressing fresh just before serving to maintain its bright acidity.
  3. Spread the lettuce across a large plate to form the base. Arrange the sliced chicken, crumbled bacon, egg quarters, diced tomato, avocado slices, and blue cheese crumbles in neat rows or clusters on top for a visually appealing presentation. Drizzle the dressing evenly over everything just before eating, or serve it on the side if preferred. Enjoy immediately to keep the lettuce crisp and the avocado fresh.

Notes

You can grill the chicken, cook the bacon, and hard-boil the egg up to two days ahead and store them separately in airtight containers in the fridge, making assembly faster at mealtime. Slice the avocado just before serving and toss with a little extra lemon juice if you need a few extra minutes, as the citric acid slows browning. If blue cheese isn't your preference, crumbled feta or sharp cheddar work well as substitutes, and diced ham or turkey bacon can stand in for regular bacon. Leftover rotisserie chicken is a great time-saving swap — just slice and bring to room temperature before assembling. Once dressed and assembled, the salad is best eaten right away; if storing components separately, keep everything refrigerated for up to two days but dice the tomato and slice the avocado fresh each time.

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