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Chick Fil A Cobb Salad

  • Author: The Prestons
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2-3 servings 1x

Ingredients

Scale

For the Salad:

  • 4 cups romaine lettuce (chopped)
  • 1 cup baby greens or spinach
  • 1/2 cup grape tomatoes, halved
  • 1/3 cup shredded Monterey Jack and Cheddar cheese
  • 1/4 cup charred corn kernels (grilled or canned)
  • 2 hard-boiled eggs, chopped
  • 1/4 cup crispy bacon crumbles

For the Chicken:

  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • Salt and pepper to taste

For the Avocado Lime Ranch Dressing:

  • 1/2 ripe avocado
  • 1/2 cup Greek yogurt (or mayo for a richer taste)
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried dill
  • 1/4 cup buttermilk (or water for a lighter version)

Instructions

Cook the Chicken:

  1. Preheat oven to 375°F or heat a skillet over medium heat.
  2. Coat the chicken breasts with olive oil, then season with garlic powder, paprika, salt, and pepper.
  3. Cook for 20 minutes in the oven or 6-8 minutes per side on a skillet until golden brown and fully cooked.
  4. Let it rest, then slice into strips or cubes.

Prepare the Dressing:

  1. In a blender or food processor, blend avocado, Greek yogurt, lime juice, garlic powder, onion powder, dill, and buttermilk until smooth.
  2. Adjust thickness by adding more buttermilk or water as needed.

Assemble the Salad:

  1. In a large bowl, toss together romaine lettuce, baby greens, tomatoes, cheese, corn, bacon, and hard-boiled eggs.
  2. Add the sliced chicken on top.
  3. Drizzle with the avocado lime ranch dressing, or serve it on the side.

Notes

For a healthier version, choose grilled chicken instead of nuggets, and opt for a lighter dressing like Light Italian or Zesty Apple Cider Vinaigrette. You can also add extra veggies or swap the bacon for turkey bacon to reduce calories and fat.