Dairy-Free Chick-fil-A Cobb Salad
Satisfy your salad cravings with this irresistible Dairy-Free Chick-fil-A Cobb Salad, a wholesome and flavor-packed twist on the classic! Featuring tender, perfectly grilled chicken breasts seasoned with paprika and garlic powder, this salad is piled high with crisp romaine lettuce, nutrient-rich baby spinach, vibrant grape tomatoes, creamy avocado, and fresh cucumbers. The addition of hard-boiled eggs, smoky crumbled bacon, and a drizzle of silky dairy-free ranch dressing guarantees every bite is loaded with texture and bold flavor. Ready in just 35 minutes, this protein-packed and gluten-free recipe is perfect for meal prep, family dinners, or a refreshing lunch. Indulge in a healthier version of your Chick-fil-A favorite without compromising on taste!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups romaine lettuce
- 2 cups baby spinach
- 1 cup grape tomatoes
- 1 medium cucumber
- 1 large avocado
- 2 large hard-boiled eggs
- 4 slices bacon, cooked and crumbled
- 0.25 cup green onions, chopped
- 0.5 cup dairy-free ranch dressing
Instructions
Preheat a grill or a stovetop grill pan over medium-high heat.
Rub the chicken breasts with olive oil, then season both sides with paprika, garlic powder, salt, and black pepper.
Cook the chicken breasts on the grill for about 6-8 minutes per side or until fully cooked with no pink remaining in the center. The internal temperature should reach 165°F (74°C).
Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before slicing it into strips.
While the chicken is cooking, wash and chop the romaine lettuce and spinach, then place them in a large salad bowl.
Halve the grape tomatoes and slice the cucumber into thin rounds. Dice the avocado and cut the hard-boiled eggs into quarters.
Arrange the grilled chicken strips, tomatoes, cucumber, avocado, boiled egg quarters, crumbled bacon, and chopped green onions over the bed of mixed greens in the salad bowl.
Drizzle the dairy-free ranch dressing over the salad just before serving, or serve it on the side.
Toss gently to combine the ingredients using salad tongs, and serve immediately.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 3.6 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 764 mg | 16% | |
*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.
