Keto Cobb Salad

A composed salad of grilled chicken, bacon, hard-boiled eggs, and blue cheese crumbles over romaine becomes something genuinely crave-worthy when built with an assertive red wine vinegar and Dijon mustard dressing that cuts through all that richness—and at 8g net carbs with 42g protein, it's a keto powerhouse that actually tastes like celebration food, not restriction.

The choreography of assembly matters: arrange each ingredient in distinct columns across the lettuce so everyone gets a bite of everything, rather than a haphazard mix that risks the delicate flavors muddling together. The avocado is best sliced right before serving to prevent browning, and those cherry tomatoes should be halved (not whole) so they release their juice into the dressing and don't roll around. The red onion brings a sharp counterpoint to the sweet avocado and bacon, so don't skip it or under-slice it. Make the dressing in a small bowl by whisking together olive oil, red wine vinegar, Dijon, and salt; the mustardy emulsion will carry everything beautifully and keep you from needing anything sugary. Chill all components ahead of time—this salad actually improves if everything is ice-cold before you plate it.