Chick-fil-A Inspired Cobb Salad
Bring the restaurant experience home with this vibrant Chick-fil-A Inspired Cobb Salad, a perfect blend of crispy, golden-fried chicken, fresh greens, and hearty toppings. This show-stopping salad layers crunchy romaine lettuce and baby greens with juicy cherry tomatoes, sweet corn, creamy avocado, and perfectly hard-boiled eggs. Crowned with tender, flavorful chicken strips coated in a seasoned flour and cornstarch blend, plus crispy bacon crumbles and shredded cheese, every bite is as satisfying as it is indulgent. Drizzled with ranch dressing for a creamy finish, this salad is as easy to make as it is delicious. Perfect for lunch, dinner, or meal prep, this recipe is a wholesome, protein-packed meal that rivals your favorite fast-food salad. Ready in just 35 minutes, it's a fresh, homemade take that your whole family will love! Keywords: Chick-fil-A inspired salad, Cobb salad recipe, fried chicken salad, easy dinner idea, hearty salad recipe.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 2 large Eggs
- 0.5 cup Milk
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.25 cup Olive oil
- 4 cups Romaine lettuce
- 2 cups Baby greens mix
- 1 cup Cherry tomatoes
- 0.5 cup Corn kernels
- 0.5 cup Shredded cheese
- 4 pieces Bacon strips
- 2 whole Hard-boiled eggs
- 1 whole Avocado
- 0.5 cup Ranch dressing
Instructions
Start by cooking the bacon strips in a skillet over medium heat until crispy. Drain on paper towels and crumble into pieces.
Prepare the chicken: In a bowl, combine the flour, cornstarch, salt, pepper, and paprika.
In another bowl, whisk together the eggs and milk.
Coat each chicken breast piece in the flour mixture, then dip into the egg mixture, and coat again in the flour mixture.
In a large skillet, heat olive oil over medium-high heat. Fry the chicken breasts for about 4-5 minutes on each side until golden and cooked through.
Remove chicken from skillet and let rest for 5 minutes before slicing into strips.
Prepare the salad base: In a large bowl, mix the romaine lettuce and baby greens.
Add the halved cherry tomatoes, corn, shredded cheese, and avocado slices to the salad.
Chop the hard-boiled eggs and add them along with crumbled bacon to the salad.
Top the salad with sliced chicken strips and drizzle with ranch dressing.
Toss the salad gently to combine or arrange on plates and serve immediately.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 5.4 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 304 mg | 23% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
