Heart-Healthy Chick-fil-A Cobb Salad
Elevate your salad game with this Heart-Healthy Chick-fil-A Cobb Salad, a nutritious twist on a classic favorite. Packed with lean grilled chicken, protein-rich quinoa, and vibrant vegetables, this wholesome recipe is as satisfying as it is nourishing. Crispy romaine lettuce and baby spinach form the base, while creamy avocado, juicy cherry tomatoes, and crisp cucumber add irresistible texture and flavor. Hard-boiled eggs lend a touch of richness, perfectly complemented by a zesty homemade lemon vinaigrette sweetened with a hint of honey. Topped with fresh basil for an herby finish, this salad is the perfect choice for a balanced meal that’s quick to prepare and brimming with fresh, heart-friendly ingredients. Whether served as a main dish or a side, it’s a delicious way to fuel your day while staying on track with your health goals.
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Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Quinoa
- 1 cup Water
- 4 cups Romaine lettuce
- 2 cups Baby spinach
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 ripe Avocado
- 2 large Hard-boiled eggs
- 3 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 2 tablespoons Fresh basil leaves
Directions
Step 1
Season the chicken breasts with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Step 2
Heat a grill pan over medium heat and cook the chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove and let them rest before slicing.
Step 3
While the chicken is cooking, rinse the quinoa under cold water. Combine with 1 cup of water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork once done.
Step 4
Prepare the vegetables: chop the romaine lettuce, baby spinach, and cucumber into bite-sized pieces; halve the cherry tomatoes; and dice the avocado.
Step 5
Peel and slice the hard-boiled eggs into quarters.
Step 6
In a small bowl, whisk together lemon juice, Dijon mustard, honey, and 1 tablespoon of olive oil to create the dressing. Season with salt and pepper to taste.
Step 7
In a large salad bowl, combine the romaine lettuce, spinach, cooked quinoa, cherry tomatoes, cucumber, avocado, and hard-boiled eggs.
Step 8
Top with sliced grilled chicken and sprinkle fresh basil leaves over the salad.
Step 9
Drizzle with the lemon vinaigrette and toss gently to combine.
Step 10
Serve immediately or store in the refrigerator for up to 2 days.
Nutrition Facts
| Serving size | (1462.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1401.1 |
| Total Fat 76.4g | 0% |
| Saturated Fat 13.0g | 0% |
| Polyunsaturated Fat 8.6g | |
| Cholesterol 617.4mg | 0% |
| Sodium 2921.2mg | 0% |
| Total Carbohydrate 87.3g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 16.4g | |
| Protein 100.7g | 0% |
| Vitamin D 100IU | 0% |
| Calcium 286.7mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 2589.0mg | 0% |
Source of Calories