Low Sodium Chick-fil-A-Style Cobb Salad
Indulge in the vibrant flavors of this Low Sodium Chick-fil-A-Style Cobb Salad—an irresistible twist on a classic favorite that prioritizes heart-healthy eating without compromising on taste. This colorful and nutrient-packed dish features crisp romaine lettuce and baby greens, juicy cherry tomatoes, creamy avocado slices, and perfectly grilled chicken breast as its star protein. Enhanced with savory bites of non-salted bacon, shredded cheddar cheese, and roasted, unsalted corn, this salad is both filling and flavorful. The creamy, low-sodium Greek yogurt ranch dressing, infused with fresh herbs like parsley and chives, ties the medley together beautifully. Ready in just 30 minutes, this salad is ideal for a wholesome lunch or dinner, proving that delicious doesn't have to mean high in sodium. Perfect for those seeking a health-conscious, restaurant-quality meal at home!
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 2 cups Baby greens mix
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 1 medium Avocado, sliced
- 2 large Hard-boiled eggs, chopped
- 2 halves Grilled chicken breast, sliced
- 4 slices Non-salted bacon, cooked and crumbled
- 1 cup Low-fat shredded cheddar cheese
- 1 cup Unsalted roasted corn
- 1 cup Plain Greek yogurt
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried dill
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh chives, chopped
- 0.5 teaspoon Black pepper
- 2 tablespoons Water
Instructions
Begin by preparing the salad base. Rinse and chop the romaine lettuce and combine with the baby greens in a large salad bowl.
Add the halved cherry tomatoes, diced cucumber, and sliced avocado to the bowl.
Scatter the chopped hard-boiled eggs and crumbled bacon evenly over the salad base.
Top with the sliced grilled chicken. If needed, grill the chicken breasts seasoned with a bit of black pepper until cooked through, about 6-7 minutes per side.
Sprinkle the shredded cheddar cheese and roasted corn on the salad. If using frozen corn, cook it quickly in a skillet to roast and thaw before adding.
Prepare the low sodium ranch dressing by whisking together the plain Greek yogurt, lemon juice, garlic powder, onion powder, dried dill, fresh parsley, and fresh chives in a medium-sized bowl.
Add water gradually to the dressing until the desired consistency is achieved, then add black pepper to taste.
Drizzle the homemade dressing over the salad just before serving.
Toss gently to combine all ingredients thoroughly and serve immediately for best freshness.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 2928 mg | 127% | |
| Total Carbohydrate | 246.8 g | 90% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 25.0 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1686 mg | 130% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 5308 mg | 113% | |
*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.
