Vegetarian Chick-fil-A Inspired Cobb Salad
Craving the hearty indulgence of a Chick-fil-A Cobb Salad but want to keep it vegetarian? This Vegetarian Chick-fil-A Inspired Cobb Salad is a vibrant and protein-packed delight. Bursting with crisp mixed greens, sweet cherry tomatoes, creamy avocado, and a tangy kick from ranch dressing, this salad brings together wholesome ingredients like hard-boiled eggs, black beans, canned corn, and crumbled vegetarian bacon for the perfect balance of flavors and textures. Shredded cheddar cheese and crunchy sunflower seeds add the finishing touches to this satisfying meal, ready in just 25 minutes. Whether you're looking for a nutritious lunch, a light dinner, or an impressive dish to serve at a gathering, this plant-based twist on a classic Cobb Salad delivers all the comfort without compromise.
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Ingredients
- 6 cups mixed salad greens (romaine, iceberg, radicchio)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium avocado, diced
- 1 cup shredded cheddar cheese
- 2 large hard-boiled eggs, chopped
- 1 cup cooked and crumbled vegetarian bacon
- 1 cup canned corn, drained
- 1 cup canned black beans, rinsed and drained
- 0.25 cup sunflower seeds
- 0.5 cup ranch dressing
Directions
Step 1
Start by preparing the vegetarian bacon according to the package instructions, either by cooking on the stovetop or in the oven, then crumble it into small pieces.
Step 2
While the vegetarian bacon is cooking, bring a medium pot of water to a boil and carefully place the eggs into the water. Boil for about 9 minutes for a hard-boiled texture.
Step 3
Once cooked, remove the eggs from the pot and allow them to cool in a bowl of ice water before peeling and chopping them into bite-sized pieces.
Step 4
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, avocado, shredded cheddar cheese, chopped eggs, crumbled vegetarian bacon, corn, black beans, and sunflower seeds.
Step 5
Gently toss the ingredients until well-mixed, taking care not to mash the softer components such as avocado and eggs.
Step 6
Drizzle the ranch dressing over the salad and toss again to evenly distribute the dressing.
Step 7
Serve the salad immediately or chill in the refrigerator for up to 2 hours before serving for a colder option. Garnish with extra sunflower seeds if desired.
Nutrition Facts
| Serving size | (1725.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2910.7 |
| Total Fat 199.0g | 0% |
| Saturated Fat 47.0g | 0% |
| Polyunsaturated Fat 11.8g | |
| Cholesterol 532.7mg | 0% |
| Sodium 6357.5mg | 0% |
| Total Carbohydrate 167.1g | 0% |
| Dietary Fiber 55.3g | 0% |
| Total Sugars 26.4g | |
| Protein 128.4g | 0% |
| Vitamin D 88IU | 0% |
| Calcium 1316.0mg | 0% |
| Iron 18.2mg | 0% |
| Potassium 3922.9mg | 0% |
Source of Calories