High Protein Chick-fil-A Cobb Salad
Elevate your healthy eating game with this High Protein Chick-fil-A Cobb Salad, a homemade twist on the fast-food favorite that's perfect for meal prep or a wholesome lunch. Packed with tender grilled chicken marinated in a savory blend of spices, this salad is layered with vibrant romaine lettuce, juicy grape tomatoes, roasted corn, creamy avocado, and crispy bacon. Tossed with hard-boiled eggs and a mix of Monterey Jack and cheddar cheese, it’s finished with a tangy ranch and red wine vinegar dressing that brings all the flavors together. With 20 minutes of prep and a protein boost in every bite, this salad is a perfect choice for anyone craving a satisfying, nutritious meal. Ideal for high-protein meal plans, keto enthusiasts, and fans of hearty, fresh salads!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 2 tablespoons Olive oil
- 4 Hard-boiled eggs
- 6 cups Romaine lettuce
- 1 cup Grape tomatoes
- 1 cup Roasted corn kernels
- 1 cup Cooked bacon, crumbled
- 1 cup Monterey Jack and cheddar cheese
- 1 Avocado, diced
- 0.5 cup Ranch dressing
- 2 tablespoons Red wine vinegar
Instructions
Prepare the chicken marinade by mixing together the salt, pepper, garlic powder, paprika, and olive oil in a large bowl.
Add the chicken breasts to the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
Preheat the grill or a grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
Meanwhile, prepare the salad base. In a large salad bowl, combine the romaine lettuce, grape tomatoes, roasted corn, crumbled bacon, Monterey Jack and cheddar cheese, and diced avocado.
Peel and slice the hard-boiled eggs into quarters and add them to the salad.
In a small bowl, whisk together the ranch dressing and red wine vinegar. Drizzle over the salad and gently toss to combine.
Top the salad with sliced grilled chicken and serve immediately.
Nutrition Facts
Calories |
4790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.4 g | 429% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 1808 mg | 603% | |
| Sodium | 11555 mg | 502% | |
| Total Carbohydrate | 114.9 g | 42% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 10.7 g | ||
| Protein | 343.1 g | 686% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 2102 mg | 162% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4903 mg | 104% | |
*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.
