Soy-Free Chick-fil-A Cobb Salad
Indulge in the vibrant flavors of a Soy-Free Chick-fil-A Cobb Salad, a healthier twist on the iconic restaurant favorite. This recipe combines tender, spice-rubbed grilled chicken with crisp mixed greens, juicy grape tomatoes, creamy hard-boiled eggs, smoky crumbled bacon, and a blend of Monterey Jack and cheddar cheeses for an irresistible medley of textures and tastes. The highlight? A zesty homemade avocado lime dressing infused with fresh cilantro and a touch of honey, elevating this salad to gourmet status—all without a hint of soy. Perfect for family meals or casual gatherings, this dish packs protein, healthy fats, and bold flavors into every bite. Ready in just 35 minutes, it’s the ultimate soy-free, restaurant-style dining experience at home.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 6 cups mixed salad greens (such as romaine, iceberg, and watercress)
- 1 cup grape tomatoes, halved
- 2 large hard-boiled eggs, peeled and chopped
- 4 slices hickory smoked bacon, cooked and crumbled
- 0.5 cup shredded Monterey Jack cheese
- 0.5 cup shredded cheddar cheese
- 1 large avocado, peeled and pitted
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 0.25 cup fresh cilantro leaves
- 1 clove garlic, minced
- 3 tablespoons water
- 0.25 teaspoon kosher salt (for dressing)
- 0.25 teaspoon black pepper (for dressing)
Instructions
Preheat a grill or grill pan over medium-high heat.
In a small bowl, mix together paprika, garlic powder, onion powder, salt, and pepper.
Rub the chicken breasts with olive oil and then coat them evenly with the spice mixture.
Grill the chicken for 6-7 minutes on each side, or until fully cooked. Remove from the grill and let rest for 5 minutes before slicing.
In a large bowl, layer the mixed salad greens as the base.
Arrange grape tomatoes, chopped hard-boiled eggs, crumbled bacon, Monterey Jack cheese, and cheddar cheese on top of the greens.
In a blender or food processor, combine the avocado, lime juice, honey, cilantro, garlic, water, salt, and pepper. Blend until smooth to make the dressing.
Slice the grilled chicken and place on top of the salad.
Drizzle the salad with the homemade avocado lime dressing just before serving.
Toss gently to combine and serve immediately.
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 3597 mg | 156% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 26.2 g | ||
| Protein | 210.7 g | 421% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1081 mg | 83% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3476 mg | 74% | |
*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.
