Dairy-Free Chick-fil-A-Style Cobb Salad
Craving a classic Cobb salad with a dairy-free twist? This Dairy-Free Chick-fil-A-Style Cobb Salad offers all the savory goodness of its inspiration while accommodating dietary needs. Juicy grilled chicken seasoned with paprika and garlic powder takes center stage, complemented by crispy bacon, creamy avocado slices, sweet corn, vibrant grape tomatoes, and hard-boiled eggs—all layered over a bed of crisp romaine lettuce. Thinly sliced red onions add a subtle bite, while a drizzle of tangy dairy-free ranch dressing ties everything together for a dish that's comforting, flavorful, and perfect for lunch or dinner. Ready in just 40 minutes, this easy-to-make salad is packed with protein, gluten-free options, and colorful veggies, making it as wholesome as it is satisfying. Ideal for meal prep or a fresh summertime meal, it's a crowd-pleaser you’ll come back to time and time again!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 slices Bacon
- 6 cups Romaine lettuce
- 1 cup Grape tomatoes
- 1 large Avocado
- 2 pieces Hard-boiled eggs
- 1 cup Corn kernels
- 0.5 small Red onion
- 0.5 cup Dairy-free ranch dressing
Instructions
Preheat a grill or skillet over medium-high heat.
Rub the chicken breasts with olive oil, then season with paprika, garlic powder, salt, and black pepper.
Grill the chicken for about 6-7 minutes on each side or until fully cooked. The internal temperature should reach 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.
While the chicken is cooking, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels. Once cooled, chop into bite-sized pieces.
Prepare the salad by chopping romaine lettuce into bite-sized pieces and arranging them on a large serving platter or individual plates.
Halve the grape tomatoes and add them to the salad.
Slice the avocado and hard-boiled eggs, then arrange them over the lettuce along with the corn kernels and chopped bacon.
Slice the red onion thinly and scatter over the salad.
Once the chicken is ready, slice it into strips and add it to the salad.
Drizzle dairy-free ranch dressing over the salad before serving.
Toss gently to combine all ingredients just before serving, if desired.
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 3989 mg | 173% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 22.1 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 250 mg | 19% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3883 mg | 83% | |
*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.
