Delicious Cobb Salad with Low Carb Croutons

Cobb Salad with Low Carb Croutons

This has to be my all-time favourite salad, the Cobb Salad with low carb croutons!

Instead of using the usual high in carbs croutons, I have opted for a Low Carb Wrap that I have toasted in the oven. It gives the Cobb Salad a nice crunch and texture the same way the croutons would but without the carb guilt.

What I love about this salad is there are no rules. This salad is so versatile with whatever ingredients you have on hand. It works with various proteins – chicken in this case but salmon, tuna, or even chickpeas if you are having a meat-free day.

Vegetables and salad ingredients are endless with choices. Stick with the classics or have fun creating and experimenting.

Cobb Salad with Low Carb Croutons

Serving Size:

2

Time:

20 Minutes

Difficulty:

Easy

Ingredients

• 1 Large Chicken Breast, chopped
• 2 Eggs boiled
• 1 Cucumber
• 1/4 Red Onion
• 4 Mushrooms
• 1 Avocado
• 1/2 Capsicum
• 1 Carrot
• 2 Cups Mixed Leaf mix
• 1 Cup Cabbage or Coleslaw mix
• 1/2 Pack of Fetta
• 6 Cherry Tomatoes
• 2 Low Carb Wraps
• 1 tbsp Olive Oil
• Salt and Pepper

Directions

1. In a frying pan, heat the olive oil and add the chicken and season with salt and pepper. Cook until golden and cooked through.
2. On an oven tray, place 2 low carb wraps flat on the tray and place in the oven until crispy and golden.
3. On a chopping board, prepare the salad ingredients by chopping and slicing as preferred.
4. In 2 bowls divide the mixed leaf mix and cabbage or coleslaw mix, then add the rest of the salad ingredients around the bowl in groups.
5. Peel the eggs and slice them in half. Place the slices of egg in each bowl.
6. Once the chicken is cooked place even amounts in both bowls.
7. Next, when the low carb wraps have been toasted and crisp, break them into rough pieces and place them around the bowl.
8. Sprinkle the fetta over the salad and chicken and season with salt and pepper.
9. Dress with olive oil or your preferred low calorie dressing.

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