Soy-Free Chick-fil-A Inspired Cobb Salad

Indulge in the ultimate homemade comfort with this Soy-Free Chick-fil-A Inspired Cobb Salad— a wholesome, protein-packed twist on a fast-food classic made entirely without soy. Tender, oven-baked chicken breasts coated with crispy panko breadcrumbs take center stage, perfectly seasoned with a blend of paprika, garlic, and onion powder for bold, mouthwatering flavor. This vibrant salad is loaded with fresh Romaine lettuce, juicy grape tomatoes, sweet corn, creamy avocado, crisp bacon, and hard-boiled eggs, all sprinkled with shredded Monterey Jack cheese. Drizzle it with ranch dressing for the perfect finishing touch. Ready in just 40 minutes and bursting with texture and flavor, this gluten-friendly Cobb salad is a satisfying meal that’s as nutritious as it is delicious. Perfect for weeknight dinners or meal prep, it's a must-try for anyone seeking a healthier alternative to their favorite fast-food indulgence.

Nutriscore Rating: 68/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breast
• 3 tablespoons Olive oil
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Panko breadcrumbs
• 2 Large eggs
• 5 cups Romaine lettuce
• 1 cup Grape tomatoes, halved
• 0.75 cup Corn kernels, cooked
• 3 Hard-boiled eggs, quartered
• 1 Avocado, diced
• 4 slices Bacon, cooked and crumbled
• 0.5 cup Shredded Monterey Jack cheese
• 0.5 cup Ranch dressing

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Pound the chicken breasts to an even thickness using a meat mallet. Pat them dry with paper towels.

Step 3

In a small bowl, mix together the olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture evenly over the chicken breasts.

Step 4

Place the panko breadcrumbs in a shallow bowl and, in another bowl, beat the eggs.

Step 5

Dip each chicken breast in the beaten eggs, allowing excess to drip off, and then coat them with panko breadcrumbs, pressing down lightly to adhere.

Step 6

Place the coated chicken breasts on a baking sheet and spray lightly with cooking spray.

Step 7

Bake the chicken in the preheated oven for 15 minutes or until cooked through and golden brown. Once cooked, remove from the oven and let it rest for a few minutes before slicing.

Step 8

In a large salad bowl, toss together the Romaine lettuce, grape tomatoes, and cooked corn kernels.

Step 9

Top the salad with the sliced chicken, hard-boiled eggs, avocado, crumbled bacon, and shredded Monterey Jack cheese.

Step 10

Serve the salad with ranch dressing on the side for drizzling just before eating.

Nutrition Facts

Serving size	(1565.1g)

Amount per serving	% Daily Value*
Calories	2911.5

Total Fat 192.5g	0%
Saturated Fat 45.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 1381.4mg	0%
Sodium 5707.5mg	0%
Total Carbohydrate 112.7g	0%
Dietary Fiber 21.2g	0%
Total Sugars 23.6g
Protein 199.2g	0%

Vitamin D 241.4IU	0%
Calcium 799.3mg	0%
Iron 14.4mg	0%
Potassium 3460.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 26.7%

Carbs: 15.1%