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This Chick-fil-A Cobb Salad is loaded with flavor. Crispy turkey bacon, juicy seared chicken, creamy avocado, and a bright, flavorful homemade dressing you’ll want to drizzle on everything! Great for lunch, meal prep, or a fresh summer dinner, it’s easy to make vegetarian by skipping the meat or substituting chickpeas or roasted vegetables.
This one’s for when the Chick-fil-A craving hits but you’re not about to load the kids in the car or wait in line. I started making this copycat Cobb Salad at home and honestly – it tastes fresher and feeds way more people. You get juicy grilled chicken, crispy turkey bacon, real veggies, and a homemade dressing without added sugar or mystery ingredients. It’s filling, flexible, and easy to meal prep. Plus, you can customize it however you like: extra avocado, different cheese, skip the corn? All the Chick-fil-A flavor, made better at home.
If you love flavor-packed salads with lots of texture and protein, try my Chicken Avocado Corn Salad or this fun and hearty Big Mac Salad.
Recipe Overview
Before You Get Started
A few helpful tips before you dive in:
- Pat the chicken dry, season well, and let it sit for 10 minutes before cooking for better flavor.
- Let the cooked chicken rest before slicing to keep it juicy.
- Cut everything into similar-sized pieces for balanced bites and easy eating.
- Shake the dressing well, then taste and adjust the salt, lemon, or vinegar before serving.
Ingredients needed
Below is a list of the ingredients you will need to make this salad and how to make it your own with some simple swaps. Full measurements are listed further down below in the recipe card.
- Olive oil: Olive oil works best on salads.
- Turkey bacon: I do not eat pork, so I use turkey. You can always use whatever you like.
- Kosher salt and pepper, to taste
- Boneless, skinless chicken breasts
- Mixed greens: I like mixed greens; you can use any type of lettuce of your choice or baby spinach.
- Crumbled feta: Or any other crumbly cheese
- Cherry tomatoes: grape tomatoes is fine too.
- Hard-boiled eggs: You can make these ahead the day before and store them in the fridge for when you are ready.
- Red onion: White sweet onion works too, but I love red instead.
- Avocado: Ripe but firm.
- Corn: Canned works, if you want to use fresh, go right ahead. If using frozen, thaw it ahead.
- Apple cider vinegar: white vinegar will work, or balsamic.
- Maple syrup: honey or agave works too.
- Lemon juice: use fresh of possible instead of bottled. Lime will work as well.
- Chili flakes: This can be optional.
Common Questions
Yes! It’s a great shortcut. Just chop or shred and layer it right into the salad!
Let it cool and drain on paper towels before chopping. If you’re prepping ahead, store it separately and add just before serving.
Flexible. Try cheddar, Monterey Jack, or blue cheese, or leave it out if you prefer a dairy-free option.
Yes, honey works just as well in the same amount. It still gives that subtle sweetness to balance the vinegar and lemon.
How to Make Chick Fil a Cobb Salad
Here’s how to get perfect results every time:
1️⃣ Cook the Turkey Bacon and Make the Dressing
Add all the dressing ingredients to a small jar, then shake well until fully combined. In a large skillet over medium heat, cook the turkey bacon until crisp. Set it aside to drain on a paper towel-lined plate.
✏️ Starting the bacon in a cold pan helps it crisp up evenly without burning.
2️⃣ Season and Cook the Chicken
Pat the chicken dry, season both sides with salt and pepper, and cook in the same skillet over medium heat for 5-7 minutes per side. Once cooked through (internal temp should be 165°F), let it rest for 5 minutes before chopping.
✏️ Letting the chicken rest keeps it juicy!
3️⃣ Layer the Greens
Spread the fresh greens evenly on a large platter or salad bowl to create your base.
✏️ Use a mix of spinach, arugula, or spring greens for added flavor and color.
4️⃣ Add the Toppings
Arrange chopped chicken, feta, halved cherry tomatoes, hard-boiled eggs, diced red onion, avocado, and corn in neat rows across the greens.
✏️ Cutting everything into similar-sized pieces helps each bite feel balanced.
5️⃣ Drizzle with Dressing
Pour the homemade dressing evenly over the salad just before serving.
✏️ Shake the jar again if the dressing has settled, especially if it’s been in the fridge.
6️⃣ Toss and Serve
Gently toss everything together or serve as-is with tongs so guests can grab their perfect bite.
✏️ This Chick-fil-A Cobb Salad is perfect for entertaining or meal prepping for the week.
Variations & Tips
→ Swap the greens for romaine, butter lettuce, or a crisp spring mix if you prefer more crunch or a milder flavor.
→ Add extra texture with toasted pepitas, sunflower seeds, or crushed tortilla strips on top.
→ Serve it on a big platter for gatherings and keep the dressing on the side so everyone can add their own.
→ For a spicy version, mix chili flakes into the dressing or top the salad with sliced jalapeños.
Chick Fil a Cobb Salad
Ingredients
For the Salad:
- 1 tablespoon olive oil
- 8 strips turkey bacon, chopped
- 2 boneless skinless chicken breasts
- Kosher salt and pepper, to taste
- 8 cups mixed greens
- 1/2 cup crumbled feta
- 1 1/2 cup cherry tomatoes, halved
- 4 hard-boiled eggs, cut into wedges
- 1 red onion, diced
- 1 avocado, diced
- 1/2 cup corn
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon chili flakes
- 1 teaspoon kosher salt
Instructions
- Add all dressing ingredients to a small jar (1/4 cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 tablespoon lemon juice, 1/2 teaspoon chili flakes, and 1 teaspoon kosher salt). Shake well until fully combined. Heat a large skillet over medium heat. Drizzle with olive oil and cook the chopped turkey bacon until crispy. Transfer to a paper towel-lined plate.
- Season 2 boneless skinless chicken breasts with Kosher salt and pepper. In the same pan, cook over medium heat for 5-7 minutes per side, or until internal temp reaches 165°F. Remove chicken from pan and let rest for 5 minutes, then chop into bite-sized pieces.
- Spread the8 cups mixed greens on a large platter or in a big salad bowl.
- Arrange chopped chicken, 1/2 cup crumbled feta, 1 1/2 cup cherry tomatoes, 4 hard-boiled eggs, 1 red onion, 1 avocado, and 1/2 cup corn over the greens.
- Drizzle with the dressing.
- Toss gently and serve.
Notes
- Swap feta for blue cheese, cheddar, or Monterey Jack if preferred.
- Honey can be used instead of maple syrup in the dressing.
- Use romaine, butter lettuce, or a spring mix instead of mixed greens.
- Store ingredients separately in airtight containers for up to 3 days.
- Cut the avocado just before serving to keep it fresh and avoid browning.
Storage & Make Ahead
- Storage: Store leftovers, if you can, in separate airtight containers for up to 3 days in the fridge. Keep the dressing in a jar and wait to cut the avocado until you’re ready to eat.
- Make Ahead: Prep the chicken, bacon, eggs, and dressing up to 3 days in advance. Chop veggies and assemble the salad just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage & Make-Ahead Tips
- Fridge: Store all ingredients separately in airtight containers for up to 3 days. Keep the dressing in a sealed jar and wait to cut the avocado until just before serving so it stays fresh.
- Make-ahead: You can prep the bacon, chicken, eggs, and dressing up to 3 days in advance, storing them in separate containers in the fridge. Chop the veggies and assemble the salad when you’re ready to eat.
More fresh salad recipes to try
If you’re looking for more fresh and flavorful meals like this, check out my full collection of salad recipes – there’s something for every craving!
- Santa Fe Grilled Chicken Salad
- Thai Cucumber Salad
- Buffalo Chicken Salad
- Mexican Grilled Chicken Salad
- Viral Tuna Salad
- Tuna Pasta Salad
- Mediterranean Chickpea Salad
- Healthy Steak Salad
- Strawberry Chicken Salad
- Hawaiian Mac Salad
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Love this salad my favorite
So good!