Loaded Keto Cobb Salad with Crispy Chicken

keto cobb salad
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This loaded keto cobb salad is packed with crispy air fryer chicken, boiled eggs, bacon, and feta, then topped with a creamy homemade ricotta ranch. It has 92g of protein and only 13g net carbs. It comes together in 30 minutes and makes a filling low-carb lunch.

Why This Recipe Is Good for You

This Loaded Keto Cobb Salad with Crispy Chicken is made with whole foods that keep your meal low-glycemic and filling. The chicken and eggs give you a big dose of protein, which helps you feel full for hours and supports your muscles. Eggs also have choline, a nutrient that supports your brain and liver.

The veggies add fiber, vitamins, and crunch without adding many carbs. Kale is full of vitamin K and vitamin C, and it is a favorite in an inflammation-fighting way of eating. Red bell pepper is one of the best veggie sources of vitamin C, and cucumber and iceberg lettuce keep the salad light and hydrating.

The creamy ricotta ranch is made with ricotta, feta, and heavy cream, so you get calcium, protein, and healthy fat. The fat helps your body absorb the vitamins in all those veggies. Best of all, the dressing is homemade, so there is no added sugar and no seed oils.

Why You’ll Love This Recipe 🍓

  • Ready in just 30 minutes
  • 92g of protein in one bowl
  • Only 13g net carbs
  • Homemade ranch with simple ingredients and no hidden sugar
  • Great for meal prep and easy lunches
  • Easy to swap in your favorite keto veggies
  • Uses leftover air fryer chicken tenders

What You’ll Need

Equipment:
  • Small pot, for boiling the eggs
  • Cutting board and sharp knife
  • Small mixing bowl and a whisk or spoon, for the ricotta ranch
  • Large salad bowl
  • Airtight jar, for storing extra dressing

Ingredients

Salad

  • 2 air fryer chicken tenders, chopped
  • 2 cups iceberg lettuce, chopped
  • 1 cup kale, chopped
  • 2 tbsp red bell pepper, chopped
  • 2 tbsp red onion, chopped
  • 1 mini cucumber, sliced
  • 2 boiled eggs, sliced

Toppings

  • 2 tbsp bacon bites
  • 2 tbsp feta cheese
  • 3 tbsp ricotta ranch dressing

Ricotta Ranch Dressing

  • 1/2 cup heavy cream (or whole milk or unsweetened almond milk)
  • 1/4 cup ricotta cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/4 tsp salt and pepper

Step-by-Step Directions

  • Step 1: Make your air fryer chicken tenders, then let them cool a few minutes and chop them into bite-size pieces.
  • Step 2: Boil the eggs until the yolks are set, about 10 minutes. Cool them in cold water, then peel and slice
  • Step 3: Rinse all the veggies and pat them dry. Dry veggies to keep your salad crisp and keep the dressing from getting watery.
  • Step 4: Chop the red bell pepper, red onion, iceberg lettuce, and kale.
  • Step 5: Rub the kale with your hands for about 30 seconds. This softens it and takes away the bitterness.
  • Step 6: Slice the mini cucumber into rounds.
  • Step 7: In a small bowl, mix the heavy cream (or milk), ricotta, garlic powder, onion powder, oregano, salt, and pepper until smooth. Keep the dressing in the fridge until serving. If the ranch gets too thick, add a little milk and mix until it is the texture you like.
  • Step 8: Add the lettuce and kale to a bowl. Top with the chicken, eggs, cucumber, red bell pepper, red onion, bacon bites, and feta. Drizzle with the ricotta ranch and serve.

Tips for the Best Loaded Keto Cobb Salad

  • Dry your veggies well so the dressing sticks and the salad stays crunchy.
  • Do not skip massaging the kale. It makes a big difference in taste and texture.
  • Chop everything small so you get a bit of each ingredient in every bite.
  • Dress the salad right before eating so it does not get soggy.
  • Chill the dressing for at least 30 minutes if you have time. The flavors blend better.
  • Add the milk a little at a time when thinning the ranch. It is easy to add more but hard to take it back.
  • The dressing makes more than one serving, so save the extra for other salads or as a veggie dip.

Serve With..

  • Avocado slices on the side or on top
  • Broccoli or cherry tomatoes for extra veggies
  • A cup of warm bone broth
  • Keto-friendly crackers or cheese crisps
  • Your Air Fryer Chicken Tenders (link when posted)

Frequently Asked Questions

Can I make this ahead of time?
Yes. Cook the chicken, boil the eggs, chop the veggies, and mix the dressing up to 3 days ahead. Store each in its own container in the fridge. Assemble when you are ready to eat.

Can I freeze this salad?
No, the fresh veggies and dressing do not freeze well. You can freeze the cooked chicken tenders on their own.

How long does the dressing keep?
Store it in a sealed jar in the fridge for up to 4 days. Stir before using.

What can I use instead of heavy cream?
Whole milk or unsweetened almond milk both work. The dressing will be a little thinner and lighter, so add the milk slowly and stop when it looks right.

What if my ranch is too thick?
Add a little milk and mix until it reaches the texture you like.

Can I use a different lettuce?
Yes. Romaine, butter lettuce, or spinach all work well.

What can I use instead of feta?
Try blue cheese crumbles, shredded parmesan, or goat cheese.

What other veggies can I add?
Avocado, broccoli, and cherry tomatoes are great keto-friendly options. Check the carb count if you add tomatoes.

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Loaded Keto Cobb Salad with Crispy Chicken

A hearty low-carb cobb salad with crispy chicken, eggs, bacon, and creamy homemade ricotta ranch.
Author: Gaby Gonzalez
Course: Lunch, Salad
Cuisine: American
Keyword: air fryer chicken salad, high protein salad, keto cobb salad, low carb salad, ricotta ranch dressing
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1

Equipment

  • Air Fryer
  • small pot
  • cutting board
  • knife
  • small mixing bowl
  • Salad Bowl

Ingredients

Salad

  • 2 air fryer chicken tenders chopped
  • 2 cups iceberg lettuce chopped
  • 1 cup kale chopped
  • 2 tbsp red bell pepper chopped
  • 2 tbsp red onion chopped
  • 1 mini cucumber sliced
  • 2 boiled eggs sliced

Toppings

  • 2 tbsp bacon bites
  • 2 tbsp feta cheese
  • 3 tbsp ricotta ranch dressing

Ricotta Ranch Dressing

  • ½ cup heavy cream or whole milk or unsweetened almond milk
  • ⅓ cup ricotta cheese
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ¼ tsp salt and pepper

Directions

  • Make your air fryer chicken tenders, then let them cool a few minutes and chop them into bite-size pieces.
  • Rinse all the veggies and pat them dry. Dry veggies keep your salad crisp and keep the dressing from getting watery.
  • Boil the eggs until the yolks are set, about 10 minutes. Cool them in cold water, then peel and slice.
  • Chop the red bell pepper, red onion, iceberg lettuce, and kale.
  • Rub the kale with your hands for about 30 seconds. This softens it and takes away the bitterness.
  • Slice the mini cucumber into rounds.
  • In a small bowl, mix the heavy cream (or milk), ricotta, garlic powder, onion powder, oregano, salt, and pepper until smooth. Keep the dressing in the fridge until serving. If the ranch gets too thick, add a little milk and mix until it is the texture you like.
  • Add the lettuce and kale to a bowl. Top with the chicken, eggs, cucumber, red bell pepper, red onion, bacon bites, and feta. Drizzle with the ricotta ranch and serve.

Nutrition

Macros per serving (1 serving, whole salad): 843 cal | 92g protein | 43g fat | 4g fiber | 13g net carbs
Dressing (per 3 tbsp serving): 127 cal | 3g protein | 12g fat | 0g fiber | 2g net carbs
Macros are based on heavy cream. Using whole milk or almond milk will change them.
Nutrition information is estimated and provided as a courtesy. It may vary based on ingredients and brands used. Always consult a nutrition professional for specific dietary needs.
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Gaby Gonzalez

Gaby Gonzalez

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