Low Sodium Chick-fil-A Cobb Salad
Enjoy a guilt-free twist on a classic with this Low Sodium Chick-fil-A Cobb Salad, a vibrant and wholesome dish perfect for lunch or dinner. Featuring a medley of crisp romaine lettuce, baby spinach, juicy cherry tomatoes, creamy avocado, and tender grilled chicken breast, this lighter version delivers all the flavors you love—without the excessive sodium. Crispy reduced sodium bacon, shredded low-sodium cheese, and unsalted roasted corn kernels add texture and richness, while a zesty homemade dressing made with olive oil, lemon juice, and Dijon mustard ties everything together. Ready in just 35 minutes and brimming with fresh, colorful ingredients, this low-sodium Cobb salad is the ideal balance of health and satisfaction. Perfect for heart-healthy meals or anyone looking to reduce their salt intake, this salad is a must-try!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 2 cups Baby spinach
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 large Avocado
- 2 large Hard-boiled eggs
- 1 medium Grilled chicken breast
- 4 slices Reduced sodium bacon
- 0.5 cup Low sodium cheese, shredded
- 0.5 cup Unsalted roasted corn kernels
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoon Fresh black pepper
- 1 teaspoon Dijon mustard
Instructions
Begin by preparing the grilled chicken breast. Season it lightly with black pepper and brush with 1 tablespoon of olive oil. Grill it over medium heat until fully cooked, about 6-7 minutes per side. Let it rest before slicing into strips.
While the chicken grills, cook the reduced sodium bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain and cool, then crumble into small pieces.
Chop the romaine lettuce and baby spinach into bite-sized pieces and combine them as the base in a large salad bowl.
Halve the cherry tomatoes, slice the cucumber thinly, and cube the avocado. Add evenly to the salad bowl on top of the greens.
Peel and quarter the hard-boiled eggs. Arrange the eggs along with the sliced grilled chicken and crumbled bacon over the salad.
Sprinkle the shredded low sodium cheese and unsalted roasted corn kernels evenly over the top.
In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, fresh black pepper, and Dijon mustard to create the dressing.
Drizzle the dressing over the salad and toss gently to combine all ingredients. Serve immediately.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 14.6 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 657 mg | 51% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2843 mg | 60% | |
*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.
