Chick-fil-A Cobb Salad Recipe
This Chick-fil-A Cobb Salad is my take on the beloved classic. With crisp romaine, juicy grilled chicken, hard-boiled eggs, bacon, corn, tomatoes, and creamy avocado lime dressing, every bite is perfectly balanced.
Servings: 4 Servings
Calories: 373kcal
Ingredients
Salad Ingredients
- 8 Cups Romaine Lettuce or greens of choice
- 8 Chicken Thighs or 2 pounds
- 4 Hard Boiled Eggs
- 4 Strips Bacon chopped
- 1 Cup Corn Kernels
- ½ Red Onion chopped
- 1 Cup Cherry Tomatoes halved
Chick-fil-A Avocado Lime Ranch
- 1 Avocado
- ½ Cup Greek Yogurt
- 1 Cup Cilantro
- ¼ Cup Apple Cider Vinegar
- 2 Tablespoons Lime Juice
- 2 Cloves Garlic
- 1 Teaspoon Salt
Chick-fil-A Grilled Chicken Marinade
- ¼ Cup Pickle Juice
- 1 Tablespoon Honey
- ½ Tablespoon Garlic Powder
- ½ Tablespoon Paprika
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Instructions
- Marinate chicken thighs in pickle juice, honey, garlic powder, paprika, salt, and pepper for 15 minutes. Preheat a grill or grill pan to high heat (about 500°F) and brush the grates with olive oil. Grill chicken for 6-8 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes, then slice into thin strips.
- Place eggs in a pot and cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then remove from the heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath to stop cooking, then peel and chop into quarters.
- In a skillet over medium heat, cook bacon until crispy and golden, about 6-8 minutes, flipping halfway through. Transfer to paper towels to drain excess grease, then chop into small pieces once cooled.
- Wash romaine lettuce and pat it completely dry. Place in a large serving bowl. Halve cherry tomatoes and dice the red onion. If using frozen corn, thaw; if using fresh, cut kernels off the cobs.
- In a food processor or high-speed blender, combine avocado, Greek yogurt, honey, fresh cilantro, apple cider vinegar, lime juice, garlic, and salt. Blend until smooth and creamy, about 30-45 seconds.
- Layer the grilled chicken strips, hard-boiled eggs, bacon, corn, red onion, and halved cherry tomatoes over the romaine lettuce. Drizzle with the avocado lime ranch dressing and toss gently to coat all ingredients. Serve immediately for maximum freshness and crunch.
Notes
- Dry the Lettuce: Wet leaves make the salad watery and prevent dressing from sticking.
- Cook Chicken Perfectly: Remove from heat at 165°F; it will rest and finish cooking without drying out.
- Shock the Eggs: Transfer boiled eggs to ice water to stop cooking and make peeling easier.
- Adjust Dressing: Thin with water or thicken with extra yogurt to reach your preferred consistency.
- Grill Extra Chicken: Cook extra to meal prep and use in other meals throughout the week.
Nutrition
Calories: 373kcal | Carbohydrates: 19g | Protein: 41g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 262mg | Sodium: 406mg | Potassium: 1213mg | Fiber: 7g | Sugar: 6g | Vitamin A: 9032IU | Vitamin C: 24mg | Calcium: 114mg | Iron: 3mg
