Ultimate Chick-fil-A Cobb Salad

Finding a fresh and satisfying salad that actually keeps you full can feel like searching for a needle in a haystack. Between busy workdays and countless obligations, we often settle for whatever’s quick and convenient – even if it means compromising on taste or nutrition.

That’s where this copycat Chick-fil-A Cobb salad comes to the rescue: it’s filling, packed with protein, and brings together all those classic flavors we love from the restaurant version, but you can make it right at home for a fraction of the cost.

What Kind of Chicken Should I Use?

For this Chick-fil-A copycat salad, boneless, skinless chicken breasts are your best bet since they’re lean and easy to work with. Look for breasts that are similar in size so they’ll cook evenly, and try to choose pieces that are about 6-8 ounces each. If your chicken breasts are really thick, you’ll want to pound them to an even thickness (about ½ inch) – this helps them cook more evenly and soak up more of that tasty pickle brine marinade. Fresh chicken works great here, but if you’re using frozen, just make sure it’s completely thawed before you start marinating.

Options for Substitutions

This copycat salad recipe is pretty flexible and you can make several swaps while keeping the same great taste:

• Pickle brine: If you don’t have pickle juice handy, you can use a mixture of apple cider vinegar and water (1:1 ratio) with an extra pinch of salt for the marinade.
• Buttermilk: No buttermilk? Mix regular milk with 1-2 teaspoons of lemon juice or white vinegar and let it sit for 5 minutes before using.
• Ranch dressing mix: You can use Italian dressing mix instead, or make your own by combining dried herbs like parsley, dill, and garlic powder.
• Lettuce mix: Any crispy lettuce works here – try iceberg, green leaf, or butter lettuce. Just avoid softer leaves like spinach as they won’t give you that nice crunch.
• Cheese blend: Feel free to use just one type of cheese, or swap in pepper jack or colby for a different flavor. You’ll want about 1/2 cup total.
• Avocado: If avocados aren’t ripe or available, you can skip it or add some sliced cucumber for that fresh crunch.
• Corn: Canned corn works just as well as frozen – just drain and pat it dry before cooking. You could also swap it for black beans if you prefer.

Watch Out for These Mistakes While Cooking

The success of this salad heavily depends on properly marinating the chicken – skipping the pickle brine and buttermilk marinade will result in less flavorful, potentially dry chicken, so make sure to let it marinate for at least 4 hours or overnight. A common mistake is overcrowding the pan when cooking the chicken – work in batches if needed, as crowding will cause the chicken to steam rather than develop that golden-brown crust we’re after. When preparing the corn, don’t rush the process – letting it sit in the hot butter for a few minutes without stirring helps develop those lovely caramelized spots that add extra flavor. For the best texture in your salad, make sure your lettuce is completely dry after washing, as wet greens will make your dressing watery and prevent it from coating the ingredients properly.

What to Serve With Cobb Salad?

Since a Cobb salad is already packed with protein and veggies, you’ll want to keep the sides simple and complementary. A warm piece of crusty sourdough bread or some buttery garlic breadsticks make perfect companions to help round out the meal. If you’re extra hungry, a cup of chicken noodle soup or tomato bisque on the side works great – just like they serve at Chick-fil-A! For a lighter option, I like to add a handful of crispy tortilla strips or some seasoned croutons for extra crunch, plus they’re perfect for scooping up any leftover avocado ranch dressing from the bottom of the bowl.

Storage Instructions

Prep Ahead: Want to meal prep this salad? You can cook the chicken, bacon, and eggs up to 3 days in advance. Store them separately in airtight containers in the fridge. The avocado lime ranch dressing will stay fresh for up to 5 days when kept in a sealed jar in the refrigerator.

Keep Components Separate: If you’re planning to eat this salad later, store all the ingredients separately. Keep the lettuce and greens in a container lined with paper towels to absorb excess moisture. The cooked corn, cheeses, and tomatoes can go in separate containers. This way, everything stays fresh and crisp until you’re ready to assemble.

Assembly Tips: For the best taste and texture, wait to slice the avocado and assemble the salad until you’re ready to eat. If you need to pack this for lunch, layer the ingredients in a container with the dressing in a separate container – put the heartier ingredients like chicken and corn at the bottom, greens on top, and add the dressing just before eating.

Preparation Time	30-60 minutes
Cooking Time	15-20 minutes
Total Time	45-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 120-140 g
• Fat: 150-160 g
• Carbohydrates: 50-60 g

Ingredients

For the chicken:

• 2 tsp butter (I like Kerrygold unsalted butter for this)
• 1/4 tsp paprika
• 2 tsp sugar
• 1/4 tsp celery salt
• 1/4 tsp onion powder
• 2 tbsp olive oil
• 1 tsp black pepper
• 1/2 cup pickle brine (from kosher dill pickles)
• 2 large chicken breasts (boneless and skinless, about 6 oz each)
• 1 tsp salt
• 1/2 cup buttermilk (full-fat for tender chicken)
• 1/4 tsp garlic powder

For the corn:

• 1/2 cup frozen corn
• 1 pinch salt

For the dressing:

• 2 tbsp ranch dressing mix
• 1 tsp taco seasoning
• 1/2 cup mayonnaise (I prefer Hellmann’s mayonnaise)
• 1 avocado (ripe, for creamy dressing)
• 4 tbsp lime juice (freshly squeezed for best flavor)

For the salad:

• 8 grape tomatoes (halved)
• 2 cups spring greens (washed and dried)
• 2 cups romaine lettuce
• 2 hard-boiled eggs (peeled and quartered)
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded Monterey Jack cheese
• 4 slices crispy bacon (crumbled into pieces)

Step 1: Marinate the Chicken

Start by preparing the chicken for marination.

In a zip top bag, combine the chicken, dill pickle juice, and buttermilk.

Seal the bag and place it in the refrigerator.

Allow the chicken to marinate for at least 30 minutes, or preferably several hours for more intense flavor absorption.

Step 2: Prepare the Salad Dressing

While the chicken is marinating, focus on creating the salad dressing.

In a blender, add Hidden Valley Ranch Seasoning & Salad Dressing Mix, avocado, mayonnaise, lime juice, and taco seasoning.

Blend until the mixture becomes smooth and creamy.

Transfer the dressing into an airtight container and store it in the fridge until ready to use.

Step 3: Grill the Chicken

Preheat your grill or grill pan to 350°F.

Coat the grill with a thin layer of oil to prevent sticking.

Remove the chicken from the marinade and place it on the grill.

Cook each side for 3 to 4 minutes.

The chicken is done when its internal temperature reaches 165°F.

Once cooked, transfer the chicken to a cutting board to rest while you prepare the rest of the salad ingredients.

Step 4: Sauté the Corn

In a small skillet, melt 2 teaspoons of butter over medium heat.

Add corn to the skillet with a tiny pinch of salt.

Cook, stirring occasionally, until the corn starts to blacken slightly.

This should take a few minutes.

Once done, remove the corn from the skillet and set it aside.

Step 5: Assemble the Salads

In a large bowl, combine the romaine and spring mix, tossing them together.

Divide the mixed greens into two large salad bowls.

To each bowl, add half of the sautéed corn, 4 grape tomatoes, 2 crumbled slices of crisp-cooked bacon, and 1 hardboiled egg.

Sprinkle half of each cheese over the salads.

Step 6: Add Chicken and Serve

Slice the rested grilled chicken breasts into strips and distribute them evenly over each salad bowl.

Finally, drizzle the prepared salad dressing over the top of each salad before serving.

Enjoy your hearty and flavorful chicken salad!