5 from 24 votes
Chick Fil A Cobb Salad
You can make Chick-fil-A Cobb Salad with avocado ranch dressing at home with this easy copycat recipe.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings:
2
Calories:
1509 kcal
Course:
Main Course, Salad
Cuisine:
American
Ingredients
Grilled Chicken Breast
- 2 large boneless skinless chicken breasts, pounded thin
- ½ cup dill pickle juice
- ½ cup buttermilk
- 2 teaspoons powdered sugar
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon celery salt
- 2 tablespoons olive oil
Salad Dressing
- 2 tablespoons Ranch Seasoning and Salad Dressing Mix Hidden Valley brand
- 1 avocado
- ½ cup mayonnaise
- 4 tablespoons lime juice
- 1 teaspoon taco seasoning brand McCormick, mild
Cobb Salad
- 2 teaspoons butter
- ½ cup corn kernels frozen
- 1 pinch salt
- 2 cups romaine lettuce washed, dried, and chopped
- 2 cups spring mix washed and dried
- 8 grape tomatoes
- 4 lices Bacon cooked until crisp
- ¼ cup Monterey jack cheese shredded
- ¼ cup cheddar cheese shredded
- 2 egg hardboiled
Instructions
Grilled Chicken Breast
- First, marinate the chicken. Place the chicken, dill pickle juice, and buttermilk in a zip top bag. Place the bag in the fridge, and let the chicken marinate for at least 30 minutes, but preferably for several hours.
- Next, grill the chicken. Heat the grill to 350°F, or use a grill pan. Brush the grill with oil. Remove the chicken from marinade and place the chicken on the grill. Cook for 3 to 4 minutes on each side. The chicken should have an internal temperature of 165°F when you remove it from the grill. Place the chicken on a cutting board to rest while you make the salad.
Cup of Yum
Salad Dressing
- While the chicken is marinating, prepare the salad dressing.
- Place the Hidden Valley Ranch Seasoning & Salad Dressing Mix, avocado, mayonnaise, lime juice, and taco seasoning into a blender. Blend until smooth.
- Store the salad dressing in an airtight container in the fridge.
Cobb Salad
- Melt 2 teaspoons of butter in a small skillet over medium heat. Place the corn into the skillet. Add a tiny pinch of salt to the corn and cook, stirring occasionally until the corn begins to blacken. Remove the corn from the skillet.
- Place the romaine and spring mix into a large bowl. Toss to combine.
- Divide the lettuce into two large salad bowls.
- To each bowl, add half of the corn, 4 grape tomatoes, 2 crumbled slices of crisp-cooked bacon, and 1 hardboiled egg.
- Sprinkle half of each cheese over each salad.
- Slice the cooked chicken breasts into strips and add them to the salads.
- Drizzle salad dressing over each salad before serving.
Nutrition Information
Calories
1509kcal
(75%)
Carbohydrates
45g
(15%)
Protein
75g
(150%)
Fat
115g
(177%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
34g
(200%)
Monounsaturated Fat
45g
(225%)
Trans Fat
1g
(50%)
Cholesterol
428mg
(143%)
Sodium
4749mg
(198%)
Potassium
2084mg
(44%)
Fiber
10g
(40%)
Sugar
12g
(24%)
Vitamin A
6365IU
(127%)
Vitamin C
44mg
(49%)
Calcium
373mg
(37%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 1509
% Daily Value*
| Calories | 1509kcal | 75% |
| Carbohydrates | 45g | 15% |
| Protein | 75g | 150% |
| Fat | 115g | 177% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 34g | 200% |
| Monounsaturated Fat | 45g | 225% |
| Trans Fat | 1g | 50% |
| Cholesterol | 428mg | 143% |
| Sodium | 4749mg | 198% |
| Potassium | 2084mg | 44% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 6365IU | 127% |
| Vitamin C | 44mg | 49% |
| Calcium | 373mg | 37% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.