Cobb ‘Salad’ with Duck Fat Ranch Dressing

Prep time: 45 mins      Cook time: 45 mins      Rest time: 0 mins     Total time: 1 hr 30 mins

Macronutrients per serving (with 3/4 cup dressing): 92g fat | 31g protein | 8g carbohydrates

Macronutrients per serving (without dressing): 58g fat | 30g protein | 8g carbohydrates

Servings: 4

Make it Zero Carb: Make without the cucumbers or avocado

Make it Carnivore: Top with my Duck Fat Mayonnaise (Carnivore variation) and make without the cucumbers or avocado

This ‘salad’ is full of good fat and has a creamy texture from the soft-boiled eggs and Duck Fat Ranch Dressing. The chicken-bacon combo gives this dish a hearty, fulfilling, and salty kick.

What you need to make Cobb ‘Salad’ with Duck Fat Ranch Dressing

Ingredients:

For the Duck Fat Ranch Dressing:

For the Cobb:

  • Chicken thighs
  • Avocado
  • Cucumber
  • Bacon
  • Sea salt (ASHLEYR for 15% off)

Equipment:

Substitutions

There are no substitutions I would recommend for this recipe.

How to make Cobb ‘Salad’ with Duck Fat Ranch Dressing

To start – make my Duck Fat Ranch Dressing.

Follow this recipe. Once done, set aside in a bowl or in a condiment bottle in the fridge.

Next – peel the cucumber, then chop the cucumber into 1/2-inch cubes.

If you prefer, cut out the seeds.

I do this by slicing the cucumber into medallions first, then by chopping around the seed pit in the middle. Each medallion makes 4-5 pieces of cucumber. I throw the seed pits away.

Set the chopped cucumber aside in the fridge.

Next – cook the bacon.

Cook the bacon however you prefer, then set it aside on a plate to cool. Once cooled, break apart into 1/2-inch pieces.

Leave on the counter to rest.

Next – cook the chicken thighs in the bacon fat.

Cut the chicken thighs into small, thin strips using kitchen shears.

Cook the chicken thigh pieces in the bacon fat on medium-high heat until they brown with a crisp. This usually takes 10-15 minutes.

Salt the chicken thighs with sea salt to taste while cooking.

Note: you may need to dump most of the bacon fat out near the end of the cooking time, like the last 5 minutes or so. If you don’t, the chicken thighs won’t brown or crisp. Once the thighs are cooked, I usually dump out about 85% of the bacon fat, leaving just a thin layer for the last five minutes or so of cook time.

Almost there! Next, soft-boil** the eggs.

Fill up a pot with water so that it will not cover the top of the eggs. Make sure the pot is large enough so all of the eggs fit in one layer on the bottom.

Bring the water to a boil.

Once the water is boiling, add the eggs. Boil for 8 minutes.

Remove the eggs and run them under cold water until they reach room temperature.

Peel them and set them aside to rest.

**Note: Hard-boiled eggs will work with this recipe. If you prefer a creamier salad, I recommend soft-boiling. If you prefer a drier salad, I recommend hard-boiling.

Finally, chop the avocado.

Chop the avocado into cubes.

Now, put it all together.

Place the chicken thighs, bacon pieces, and the chopped cucumber and avocados into a large serving bowl.

Cut the soft-boiled eggs into halves or quarters and add them to the serving bowl.

Top with 1/2 – 3/4 cup of Duck Fat Ranch Dressing, or more if you prefer a creamy salad.

Enjoy! This ‘salad’ is delicious!

Tips to make the best Cobb ‘Salad’ with Duck Fat Ranch Dressing

  • When cooking the chicken thighs in the bacon fat, you may need to dump most of the bacon fat out near the end of the cooking time, like the last 5 minutes or so. If you don’t, the chicken thighs won’t brown or crisp. Once the thighs are cooked, I usually dump out about 85% of the bacon fat, leaving just a thin layer for the last five minutes or so of cook time.
  • Hard-boiled eggs will work with this recipe. If you prefer a creamier salad, I recommend soft-boiling. If you prefer a drier salad, I recommend hard-boiling.
  • This salad tastes best fresh. It works out of the fridge, but the flavors aren’t as potent.
  • If storing the ranch dressing in a condiment squeeze bottle, it may firm up a bit after sitting in the fridge. Just squeeze the bottle a few times to massage it and it will end up squeezing out.

A few of my other favorite fatty recipes:

Simple Oxtail Soup

Carnivore Baguettes

 

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Print Recipe
5 from 3 votes

Cobb 'Salad' with Duck Fat Ranch Dressing

This 'salad' is full of good fat and has a creamy texture from the soft-boiled eggs and Duck Fat Ranch Dressing. The chicken-bacon combo gives this dish a hearty, fulfilling, and salty kick.
Prep Time45 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 30 mins
Food Type: Main Course, Salad, Side Dish
Cuisine: American
Diet Preference: Dairy-Free, Gluten-Free, Keto, Nightshade-Free, Nut-Free, Paleo
Servings: 4 people

Equipment

  • Cooking Pan
  • Blender
  • Condiment squeeze bottle (optional)

Ingredients

For the Duck Fat Ranch Dressing:

  • 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
  • 1 tbsp finely chopped fresh parsley

For the Cobb:

  • 3 lbs chicken thighs
  • 14 strips bacon
  • 8 eggs
  • 2 avocados
  • 1 large cucumber
  • sea salt (to taste)

Instructions

Make the Duck Fat Ranch Dressing.

  • Follow this recipe.
  • Once done, set aside in a bowl or in a condiment bottle in the fridge.

Peel and chop the cucumber.

  • Peel the cucumber.
  • Chop the cucumber into 1/2-inch cubes. If you prefer, cut out the seeds. I do this by slicing the cucumber into medallions first, then by chopping around the seed pit in the middle. Each medallion makes 4-5 pieces of cucumber. I throw the seed pits away.
  • Set the chopped cucumber aside in the fridge.

Cook the bacon.

  • Cook the bacon however you prefer. Set it aside on a plate to cool.
  • Once cooled, break apart into 1/2-inch pieces.
  • Leave on the counter to rest.

Cook the chicken thighs in the bacon fat.

  • Cut the chicken thighs into small, thin strips using kitchen shears.
  • Cook the chicken thigh pieces in the bacon fat on medium-high heat until they brown with a crisp. This usually takes 10-15 minutes.
  • Salt the chicken thighs with sea salt to taste while cooking.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
  • Note: you may need to dump most of the bacon fat out near the end of the cooking time, like the last 5 minutes or so. If you don't, the chicken thighs won't brown or crisp. Once the thighs are cooked, I usually dump out about 85% of the bacon fat, leaving just a thin layer for the last five minutes or so of cook time.

**Soft-boil the eggs.

  • Fill up a pot with water so that it will not cover the top of the eggs. Make sure the pot is large enough so all of the eggs fit in one layer on the bottom.
  • Bring the water to a boil.
  • Once the water is boiling, add the eggs. Boil for 8 minutes.
  • Remove the eggs and run them under cold water until they reach room temperature.
  • Peel them and set them aside to rest.

Chop the avocado.

  • Chop the avocado into cubes.

Put it all together.

  • Place the chicken thighs, bacon pieces, and the chopped cucumber and avocados into a large serving bowl.
  • Cut the soft-boiled eggs into halves or quarters and add them to the serving bowl.
  • Top with 1/2 - 3/4 cup of Duck Fat Ranch Dressing, or more if you prefer a creamy salad.
  • Enjoy!

Notes

**Hard-boiled eggs will work with this recipe. If you prefer a creamier salad, I recommend soft-boiling. If you prefer a drier salad, I recommend hard-boiling.

What I used for this recipe:

Looking for some more easy recipes with lots of good fat? Try one of these recipes:

Simple Oxtail Soup

Carnivore Baguettes

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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6 Comments

  1. Jehri
    May 18, 2021 / 3:48 pm

    5 stars
    The recipe was so easy to follow and everything tasted just as good as it looks!!! Obsessed!!!

  2. Tom
    May 18, 2021 / 7:21 pm

    Super easy and tasty… I did it with regular mayonaise though (made it even more easy)

  3. Jager Myslawchuk
    May 18, 2021 / 10:32 pm

    5 stars
    Awesome recipe! my go to for lunches during the week!

  4. Sean
    May 18, 2021 / 11:11 pm

    This salad was easy to make and insanely good! The duck fat ranch brings it all together. I’d recommend making double the recipe because after I finished my salad, I became envious of my girlfriend who was still eating hers (she wouldn’t share).

    • Ashley Rothstein
      Author
      May 19, 2021 / 12:37 pm

      Ha! 🙂

  5. Natalie
    May 19, 2021 / 4:37 pm

    5 stars
    Such a great salad!
    Loved the dressing.

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