Gluten-Free Chick-fil-A Inspired Cobb Salad
Savor the perfect medley of crisp, fresh ingredients with this *Gluten-Free Chick-fil-A Inspired Cobb Salad*! Designed to cater to gluten-free lifestyles, this hearty yet wholesome salad features golden-baked, gluten-free breaded chicken breasts, paired with vibrant mixed greens, juicy cherry tomatoes, creamy avocado, and a delightful sprinkle of crumbled blue cheese. Crispy bacon slices and perfectly sliced hard-boiled eggs add a rich, smoky depth, while a drizzle of ranch dressing ties all the flavors together. With just 20 minutes of prep and a bake time of 25 minutes, this recipe is a crowd-pleaser that delivers all the indulgent comfort of the classic Chick-fil-A Cobb Salad in a homemade, gluten-free version. Serve it as a satisfying lunch or a light yet filling dinner option!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 cup Gluten-free breadcrumbs
- 0.25 cup Parmesan cheese
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 2 large Hard-boiled eggs
- 1 large Avocado
- 4 slices Bacon
- 0.5 cup Crumbled blue cheese
- 0.5 cup Ranch dressing
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
In a shallow bowl, combine gluten-free breadcrumbs and Parmesan cheese.
In another bowl, beat the eggs with salt and pepper.
Dip each chicken breast in the egg mixture, then coat in the breadcrumb mixture, pressing gently to adhere.
Place the breaded chicken on the prepared baking sheet.
Bake for 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
While the chicken is baking, prepare the salad.
Cook the bacon in a skillet over medium heat until crispy, about 5 minutes. Drain on paper towels.
Chop the mixed salad greens and place them in a large salad bowl.
Halve the cherry tomatoes, slice the hard-boiled eggs, and dice the avocado.
Add tomatoes, eggs, avocado, crumbled bacon, and blue cheese to the bowl with the greens.
Once the chicken is cooked, let it cool slightly, then slice it into strips.
Top the salad with the sliced chicken.
Drizzle ranch dressing over the salad before serving.
Nutrition Facts
Calories |
2982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 1205 mg | 402% | |
| Sodium | 7236 mg | 315% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 21.8 g | ||
| Protein | 192.3 g | 385% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 1045 mg | 80% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2657 mg | 57% | |
*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.
