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Top view of a colorful Chick Fil A Cobb Salad with grilled chicken, corn, tomatoes, avocado, red onion, feta, and turkey bacon, all arranged in neat rows on a bed of greens with a hand holding the bowl.
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5 from 1 vote

Chick Fil a Cobb Salad

This fresh and easy Chick-fil-A Cobb Salad is a wholesome, protein-packed twist on the fast food favorite. Made with crispy turkey bacon, juicy grilled chicken, creamy avocado, and a tangy homemade dressing, it’s perfect for meal prep or a quick weeknight dinner.
Prep Time15 minutes
Cook Time15 minutes
Resting Time5 minutes
Total Time35 minutes
Course: Main Course, Salad
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 4 Servings
Author: Rena

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.
    Sizzling turkey bacon cooking in a skillet, chopped into small crispy strips.
  • 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.
    Two golden, seared chicken breasts cooking in a skillet, seasoned and cooked until juicy and browned on the outside.
  • Spread the8 cups mixed greens on a large platter or in a big salad bowl.
    A large bowl filled with fresh spinach, chopped tomatoes, and sliced avocado, ready to be assembled into a salad.
  • 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.
    Top-down view of the salad before dressing, with bold stripes of avocado, tomato, red onion, chicken, bacon, feta, and corn on a bed of spinach.
  • Drizzle with the dressing.
    Dressing being poured onto the fully assembled Cobb salad in a large bowl, with every topping clearly visible.
  • Toss gently and serve.
    A hand serving up a portion of the Cobb salad with wooden tongs, showing the layers of toppings being tossed together.

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

Calories: 598kcal | Carbohydrates: 22g | Protein: 33g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 267mg | Sodium: 2181mg | Potassium: 1005mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1737IU | Vitamin C: 42mg | Calcium: 160mg | Iron: 3mg