CHICKEN

COBB SALAD

LOW CARB RECIPE

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WHY YOU'LL LOVE IT

If you're craving a hearty, protein-packed salad that’s bursting with flavor, this Chicken Cobb Salad is the ultimate answer. It's crisp, colorful, and loaded with grilled chicken, avocado, eggs, bacon, and blue cheese, all drizzled in a tangy homemade vinaigrette. Perfect for lunch, dinner, or meal prep!

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INGREDIENTS

Grilled Chicken Breast Hard-Boiled Eggs Avocado Cherry Tomatoes Crispy Bacon Blue Cheese Crumbles Red Onion Homemade Red Wine Vinaigrette

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GRILL THE CHICKEN

Season your chicken breasts with salt, pepper, and a little garlic powder. Grill over medium-high heat for 5–6 minutes per side, or until fully cooked. Let it rest before slicing thinly.

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COOK THE BACON

Pan-fry or bake the bacon until crispy. Drain on paper towels, then chop or crumble into bite-sized pieces.

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BOIL THE EGGS

Place eggs in a saucepan, cover with water, and bring to a boil. Turn off the heat and let it sit for 10 minutes. Peel and slice in half or quarters.

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ASEEMBLE THE SALAD

On a large platter or bowl, start with a bed of chopped romaine. Arrange sliced chicken, avocado, eggs, tomatoes, bacon, onion, and blue cheese in rows or sections for a classic Cobb look.

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DRIZZLE DRESSING

Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette. Pour over the salad right before serving or serve on the side.

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