Soy-Free Chick-fil-A-Style Cobb Salad
Discover the perfect homemade twist on a fan-favorite with this Soy-Free Chick-fil-A-Style Cobb Salad! Packed with juicy, golden-brown buttermilk-marinated chicken, crisp romaine lettuce, sweet cherry tomatoes, creamy avocado, and the irresistible crunch of bacon, this recipe yields a hearty, full-flavored meal in just 40 minutes. The salad is elevated with a duo of shredded Monterey Jack and Cheddar cheeses, sweet corn kernels, and sliced hard-boiled eggs, all drizzled with a tangy, herb-infused ranch dressing made with fresh dill, chives, and a splash of lemon juice. Perfect for satisfying a crowd or meal-prepping for the week, this soy-free alternative is a healthier interpretation of a classic restaurant dish, delivering big on taste and fresh, vibrant textures.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable oil
- 6 cups Romaine lettuce, chopped
- 1 cup Cherry tomatoes, halved
- 2 pieces Hard-boiled eggs, sliced
- 1 piece Avocado, diced
- 4 slices Cooked bacon, chopped
- 0.5 cup Shredded Monterey Jack cheese
- 0.5 cup Shredded Cheddar cheese
- 1 cup Sweet corn kernels
- 0.5 cup Ranch dressing
- 1 tablespoon Fresh dill, chopped
- 1 tablespoon Fresh chives, chopped
- 1 tablespoon Lemon juice
Instructions
Place the chicken breasts in a shallow dish and cover with buttermilk. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
In a shallow bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
Remove the chicken from the buttermilk marinade, letting any excess drip off. Coat the chicken in the flour mixture, pressing firmly to adhere.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side until golden brown and cooked through. Remove and let rest on a paper towel-lined plate.
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, sliced hard-boiled eggs, diced avocado, cooked bacon, and both types of cheese.
Slice the cooked chicken into strips and add to the salad along with the sweet corn kernels.
In a small bowl, combine the ranch dressing, fresh dill, fresh chives, and lemon juice to make the dressing.
Drizzle the dressing over the salad and gently toss to combine, ensuring all ingredients are evenly coated.
Serve the salad immediately for the best freshness and flavor!
Nutrition Facts
Calories |
3928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.9 g | 342% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 5812 mg | 253% | |
| Total Carbohydrate | 196.6 g | 71% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 41.9 g | ||
| Protein | 214.4 g | 429% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1537 mg | 118% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 5020 mg | 107% | |
*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.
