Healthy Cobb Salad with Chive Lemon Vinaigrette

This healthy Cobb salad has all the flavors of a classic Cobb, but with simple swaps that make it lighter and better for you. It's a quick, main meal salad with so many delicious elements: crispy bacon, creamy avocado, hard boiled eggs, blue cheese crumbles and loads of fresh salad vegetables. A savory chive lemon vinaigrette drizzled on top takes it all to the next level. 

I first shared this recipe years ago paired with my five-minute keto ranch dressing, made with healthy fats and whole ingredients.

While I love that combination, sometimes a main course salad requires a salad dressing that's a bit lighter (but doesn't skimp on flavor, of course).

This updated healthy Cobb salad recipe is loaded up with delicious low carb ingredients: bacon, blue cheese, fresh and crisp veggies, tender seasoned chicken, and an olive oil vinaigrette. 

why this recipe works

A classic Cobb salad is my all-time favorite salad. The combination of salty bacon with a bold blue cheese, fresh salad greens and chicken, is completely irresistible.

This healthy chicken Cobb salad recipe is a filling salad that comes together with ease. 

You can prepare everything from scratch or take a shortcut and use a store-bought rotisserie chicken. It's an easy recipe with lots of room to riff (toss in shrimp or add some grilled steak or make your favorite blue cheese dressing instead!). 

Here's why you'll love this recipe: 

• The combination of flavors, textures, and healthy ingredients create a savory, flavor-packed, filling salad that is perfect for lunch or dinner. 
• It's a great recipe for weekly meal prep (you can prepare the chicken, bacon and dressing ahead of time)
• This is a low-carb, high-protein, gluten-free and keto Cobb salad that will rival a Cobb from any of your favorite restaurants!

the ingredients

Here's a look at what you'll need to make this healthy Cobb salad. Be sure to check out the full recipe card for all of the Cobb salad ingredients and amounts.

• Chicken thighs. I like to use boneless and skinless chicken thighs since they cook up crisp on the outside and maintain their juices (i.e. they don't dry out easily!). However, if you prefer to swap in lean chicken breasts or grilled chicken, feel free. 
• Bacon. A must-have for any good Cobb. Crisp bacon adds so much flavor and texture to the salad. 
• Hard-boiled eggs. The eggs add extra protein to the salad. Make them in advance for even easier prep!
• Salad greens. I like to use power greens or any dark leafy green salad mixture, but you can also swap this for romaine or spinach or any other mix. I always recommend darker leafy greens instead of iceberg lettuce whenever we're looking for greens that are more nutrient dense. 
• Tomatoes. I like cherry or grape tomatoes but use whichever variety you prefer. 
• Avocado. This creamy, healthy fat helps to make this a filling salad.
• Blue cheese. My favorite addition, but I know that blue cheese (and roquefort cheese) can have some polarizing opinions! If you don't care for blue cheese, you can substitute it with grated cheddar, crumbled feta cheese, or goat cheese. 
• Red onion. For a bold, savory flavor and crunch!
• Vinaigrette. A simple mixture of fresh chives, extra virgin olive oil, lemon juice, apple cider vinegar (or red wine vinegar), seasonings and Dijon mustard create a creamy vinaigrette that is an all-purpose salad dressing. If preferred, you can substitute the vinaigrette for my homemade ranch dressing (keto and dairy free) which is also quick and easy to make. 

the process

You can cook a lot of this ahead of time or have it going simultaneously while you prep the veggies. Multi-tasking will be your friend with this recipe. 🙂 

For meal prep, you can make the vinaigrette, chicken, bacon and hard-boiled eggs up to three days in advance. 

Here's a look at the process for this healthy Cobb salad, but be sure to view the recipe card for all of the details. 

1. Cook the chicken and bacon. In a large frying pan, heat the oil over medium-high heat. Season the chicken thighs with salt, pepper and a sprinkle of garlic powder, then pan-fry them for about 4-7 minutes on each side, or until they're browned. While that's going, pan-fry your bacon until it's crispy. 
2. Slice and chop. Chop the romaine lettuce, slice the tomatoes and avocado, and whatever else you're using (scallions, chives, dill, etc.)! Cut the hard-boiled eggs into wedges. Assemble it all on a serving platter or in a large bowl.
3. Add the protein. Slice the chicken into small pieces and roughly chop (or crumble) the bacon strips, then add them to your Cobb salad. 
4. Drizzle on the dressing goodness. If you need to make the homemade vinaigrette, do so now. Combine all of ingredients in a mason jar, then seal it with the lid and shake vigorously to mix well. You can also use a stick blender to blend the ingredients directly in a mason jar (this will create an emulsion and make the vinaigrette extra creamy). Drizzle it on (or keep it on the side until you serve it). 

pro tips for the best results

• Go for a high-quality, thick-cut bacon. It'll crisp up nice and taste better than the thinner stuff, I promise. 
• I'm partial to chicken thighs because they are more flavorful and are quicker and easier to cook thank chicken breasts. 
• Feel free to substitute regular bacon for turkey bacon, if you prefer. 
• The vinaigrette can be substituted for your favorite dressing.

storing

If you have leftover salad, store the fresh greens and veggies separate from the dressing and protein, if possible. This will help you maintain the salad's freshness.

I usually keep the slices of bacon with the chicken and eggs in one airtight container, then store the greens and vegetables in a separately airtight container. It will keep well for 3-4 days. 

Fresh avocado will brown when stored, so if I expect to have leftovers, I prefer to add avocado to individual servings instead of tossing avocado pieces into the entire salad. 

you might also love

• Grilled shrimp skewers with basil avocado dressing! Shrimp and vegetable kebabs are grilled and served with a light, pesto-inspired avocado sauce that also works as a dip or spread.
• Keto broccoli salad with bacon and maple dressing is a salad full of flavor and texture! Crunchy broccoli and bacon, juicy blueberries, and a sweet maple dressing (keto-friendly!) are an unbeatable combo.
• Roasted broccoli tahini salad combines tender roasted broccoli with toasted cashews, dates, and a creamy tahini dressing.
• Creamy balsamic basil vinaigrette is a simple dressing with bold flavors from balsamic vinegar and fresh basil.