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Keto Copycat Chick-Fil-A Cobb Salad


Cobb Salad

  • 8 cups Mixed Salad Greens
  • 1/4 cup Monterey Jack Cheese shredded
  • 1/4 cup Cheddar Cheese shredded
  • 1/2 cup Cherry Tomatoes halved
  • 4 Hard-Boiled Eggs sliced
  • 1/4 cup Bacon crumbled

Keto Chicken Nugget Pieces

  • 8 Boneless Skinless Chicken Tenderloins
  • 1 large Egg
  • 2 tbsp Pickle Juice
  • 1/2 cup Crushed Pork Rind Crumbs
  • 1/3 cup Almond Flour
  • Salt and pepper to taste
  • 1/2 tsp Garlic Powder
  • Oil For Frying

Avocado Lime Dressing

  • 1/2 Avocado
  • 1 pinc Fresh Dill
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1 pinch Swerve Confectioner's Sugar Substitute
  • 2 tbsp Mayonaisse
  • 1 tbsp Heavy Whipping Cream
  • 1 tsp Vinegar
  • 1 tsp Olive Oil plus additional to get the dressing to your desired consistency
  • 1 tbsp Lime Juice
  • Salt and Pepper To Taste
Keto Copycat Chick-Fil-A Cobb Salad


  • Whisk together the egg and pickle juice in a bowl.
  • Stir together the pork rind crumbs, almond flour, garlic powder and salt and pepper to taste in a separate shallow bowl.
  • Heat several inches of oil in a deep sided skillet on the stove over medium high heat.
  • Dip the tenderloins into the egg mixture, and then dredge in the almond flour mixture.
  • Drop the coated tenderloins into the heated oil, and fry until golden brown and cooked through. Drain on a paper towel lined plate, and then cut into bite sized pieces.
  • Place the dressing ingredients into a blender or food processor, and pulse until smooth and creamy.
  • Add additional olive oil to the dressing to thin it out more if desired.
  • Put the mixed greens into the bottom of a large serving bowl.
  • Top with the tomatoes, chicken, cheeses, bacon and hard boiled eggs.
  • Drizzle with the dressing and serve immediately.

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