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This Cobb-style salad is a rich and satisfying take on a classic, made keto with high-fat, nutrient-dense ingredients.
Soft-boiled eggs bring creaminess, while bacon and chicken thighs deliver a savory punch. Avocados and cucumbers add refreshing texture, all drizzled with a luxurious duck fat ranch dressing.
Perfect for lunch meal prep or a hearty dinner, this salad is a celebration of clean, satisfying keto fuel.
• 1 cup duck fat
• 1 egg
• 2 egg yolks
• 2 tbsp fresh lemon juice
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 3 tbsp finely chopped fresh parsley
• 3 lbs chicken thighs
• 14 strips bacon
• 8 eggs
• 2 avocados
• 1 large cucumber
• Sea salt, to taste
1. Make the Duck Fat Ranch Dressing by blending duck fat, egg, egg yolks, lemon juice, apple cider vinegar, Dijon mustard, sea salt, and parsley until smooth. Refrigerate.
2. Peel and chop the cucumber into 1/2-inch cubes. Discard the seed cores if desired. Refrigerate until use.
3. Cook the bacon to your preferred crispness. Cool, then break into 1/2-inch pieces.
4. Cut chicken thighs into small strips. Cook in bacon fat over medium-high heat for 10–15 minutes until crisp and browned. Season with sea salt. Drain excess fat if needed.
5. Soft-boil the eggs: boil for 8 minutes, then run under cold water. Peel and set aside.
6. Chop the avocados into cubes.
7. In a large bowl, assemble the salad with chicken, bacon, cucumber, avocado, and halved or quartered eggs.
8. Drizzle with 1/2 to 3/4 cup Duck Fat Ranch Dressing, or more as desired.
