Heart-Healthy Chick-fil-A Cobb Salad
Elevate your healthy eating game with our Heart-Healthy Chick-fil-A Cobb Salad, a fresh twist on a classic favorite that's packed with flavor and nourishment. This vibrant salad features perfectly grilled chicken breast, fluffy quinoa for a protein-packed boost, and a medley of crisp romaine lettuce, tender baby spinach, juicy cherry tomatoes, creamy avocado, and crisp cucumber. Hard-boiled eggs and fresh basil add a gourmet touch, while a zesty homemade lemon vinaigrette ties all the ingredients together with a tangy-sweet finish. Ready in just 40 minutes, this gluten-free, nutrient-rich recipe is perfect for clean eating and meal prepping. Ideal for those seeking a balanced and satisfying dish, this heart-healthy Cobb salad is sure to become a go-to favorite for lunch or dinner!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Quinoa
- 1 cup Water
- 4 cups Romaine lettuce
- 2 cups Baby spinach
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 ripe Avocado
- 2 large Hard-boiled eggs
- 3 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 2 tablespoons Fresh basil leaves
Instructions
Season the chicken breasts with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Heat a grill pan over medium heat and cook the chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove and let them rest before slicing.
While the chicken is cooking, rinse the quinoa under cold water. Combine with 1 cup of water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork once done.
Prepare the vegetables: chop the romaine lettuce, baby spinach, and cucumber into bite-sized pieces; halve the cherry tomatoes; and dice the avocado.
Peel and slice the hard-boiled eggs into quarters.
In a small bowl, whisk together lemon juice, Dijon mustard, honey, and 1 tablespoon of olive oil to create the dressing. Season with salt and pepper to taste.
In a large salad bowl, combine the romaine lettuce, spinach, cooked quinoa, cherry tomatoes, cucumber, avocado, and hard-boiled eggs.
Top with sliced grilled chicken and sprinkle fresh basil leaves over the salad.
Drizzle with the lemon vinaigrette and toss gently to combine.
Serve immediately or store in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 16.4 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 287 mg | 22% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2589 mg | 55% | |
*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.
