Chick-Fil-A Cobb Salad

A 30-minute copycat of the Chick-Fil-A Cobb salad with crispy chicken nuggets, smoky bacon, hard-boiled eggs, roasted corn, two cheeses, and the famous avocado lime ranch dressing. An easy, satisfying lunch or dinner you can make at home.

Course Dinner, Lunch, Salad

Cuisine American

Keyword chick fil a cobb salad, chick fil a cobb salad recipe, cobb salad recipe

Prep Time 5

Cook Time 23

Total Time 28

Servings people

Calories 666kcal

Author Blair Lonergan

Ingredients

12 ounces frozen chicken nuggets (I prefer Just Bare Lightly Breaded Chicken Breast Bites)
8 cups mixed greens
1 cup canned fire-roasted corn, drained
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
1 cup cooked, crumbled bacon
4 hard-boiled eggs, sliced
1 cup halved grape tomatoes
Chick-Fil-A Avocado Lime Ranch dressing, to taste

Instructions

COOK THE CHICKEN

Bake the chicken nuggets according to package directions until golden and heated through.
Let the chicken rest a few minutes until cool enough to handle but still warm, then slice into bite-size chunks.

ASSEMBLE THE SALAD

Place the mixed greens in a large bowl, or divide between four individual bowls. Top with the sliced chicken, corn, both cheeses, crumbled bacon, eggs, and tomatoes.
Drizzle with the dressing and serve immediately while the chicken is warm.

Notes

Chicken options. The Just Bare Lightly Breaded Chicken Breast Bites are the closest frozen match to the restaurant nuggets. For a from-scratch version, use my Chick-Fil-A Nuggets or fried chicken tenders sliced into bite-size pieces. Grilled chicken breast or rotisserie chicken work for a lighter shortcut.
Dressing alternatives. Avocado lime ranch is the one that nails the copycat flavor. If you'd rather swap, my buttermilk dressing, homemade ranch, honey mustard dressing, lemon vinaigrette, or blue cheese dressing all work.
Cheese. A pre-shredded blend of cheddar and Monterey Jack is the easy route. Swiss, Colby, or crumbled blue cheese work too.
Bacon shortcut. Fully-cooked thick-cut bacon from the grocery store warms up in just a few minutes. Turkey bacon works as well.
Roasted corn. Canned fire-roasted corn is the quickest option. You can also roast fresh corn on the cob and cut the kernels off.
Make-ahead. For meal prep, store the components separately and assemble just before serving. Don't dress the salad until you're ready to eat.
Storage. Leftover assembled salad keeps in the fridge for 3 to 4 days, but it's best fresh. Don't freeze.

Nutrition