Soy-Free Chick-fil-A Inspired Cobb Salad
Indulge in the ultimate comfort of fresh, wholesome dining with this **Soy-Free Chick-fil-A Inspired Cobb Salad**—a vibrant and protein-packed twist on a classic favorite. Featuring oven-baked, golden-crusted chicken breasts seasoned with a savory blend of paprika, garlic, and onion powders, this salad delivers the signature crunch you crave without a deep fryer in sight. Nestled on a bed of crisp romaine lettuce, the dish is elevated with bursts of flavor from sweet grape tomatoes, charred corn kernels, creamy avocado, and smoky crumbled bacon. Hard-boiled eggs and shredded Monterey Jack cheese add satisfying texture, while a drizzle of ranch dressing brings it all together. Perfect for a lunch or dinner that feels indulgent yet is completely soy-free, this salad offers an approachable, family-friendly recipe ready in just 40 minutes. Whether you’re channeling your favorite fast-food favorite or seeking a fresh, hearty meal, this cobb salad is sure to impress!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Panko breadcrumbs
- 2 Large eggs
- 5 cups Romaine lettuce
- 1 cup Grape tomatoes, halved
- 0.75 cup Corn kernels, cooked
- 3 Hard-boiled eggs, quartered
- 1 Avocado, diced
- 4 slices Bacon, cooked and crumbled
- 0.5 cup Shredded Monterey Jack cheese
- 0.5 cup Ranch dressing
Instructions
Preheat the oven to 400°F (200°C).
Pound the chicken breasts to an even thickness using a meat mallet. Pat them dry with paper towels.
In a small bowl, mix together the olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture evenly over the chicken breasts.
Place the panko breadcrumbs in a shallow bowl and, in another bowl, beat the eggs.
Dip each chicken breast in the beaten eggs, allowing excess to drip off, and then coat them with panko breadcrumbs, pressing down lightly to adhere.
Place the coated chicken breasts on a baking sheet and spray lightly with cooking spray.
Bake the chicken in the preheated oven for 15 minutes or until cooked through and golden brown. Once cooked, remove from the oven and let it rest for a few minutes before slicing.
In a large salad bowl, toss together the Romaine lettuce, grape tomatoes, and cooked corn kernels.
Top the salad with the sliced chicken, hard-boiled eggs, avocado, crumbled bacon, and shredded Monterey Jack cheese.
Serve the salad with ranch dressing on the side for drizzling just before eating.
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.5 g | 247% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1381 mg | 460% | |
| Sodium | 5708 mg | 248% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 23.6 g | ||
| Protein | 199.2 g | 398% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 799 mg | 61% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3460 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.
