Keto Copycat Chick-Fil-A Cobb Salad

 Ingredients

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

Instructions

• 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.