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chick fil a cobb salad recipe

Chick-fil-A Cobb Salad Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1/2 cup buttermilk (for brine)
  • 1/2 tsp garlic powder (for brine)
  • 1/2 tsp onion powder (for brine)
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 strips thick-cut bacon
  • 4 large eggs, hard-boiled and sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup corn
  • 1/2 cup shredded Monterey Jack cheese
  • 1 large head romaine lettuce, about 6 cups chopped
  • 3 tbsp olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk (for dressing)
  • 1 tbsp fresh lemon juice
  • 1 tsp dried dill
  • 1/2 tsp garlic powder (for dressing)
  • 1/2 tsp onion powder (for dressing)
  • 1/4 tsp salt (for dressing)
  • 1/4 tsp black pepper (for dressing)

Method
 

  1. Mix the 1/2 cup buttermilk, garlic powder, onion powder, paprika, salt, and black pepper in a bag or bowl. Add the chicken breasts and brine for at least 15 minutes.
  2. Whisk together the 1/2 cup mayonnaise, 1/4 cup buttermilk, 1 tbsp lemon juice, dried dill, garlic powder, onion powder, salt, and black pepper for the dressing. Refrigerate until needed.
  3. Heat the grill pan over medium-high heat, add 3 tbsp olive oil, and cook the chicken 5 to 6 minutes on the first side and 4 to 5 minutes on the second until the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice into strips.
  4. Cook the 6 strips thick-cut bacon in the same pan over medium heat for 4 to 5 minutes per side until crisp. Drain and crumble.
  5. Spread the 6 cups chopped romaine in a large bowl or platter. Top with sliced chicken, crumbled bacon, sliced eggs, halved cherry tomatoes, corn, and shredded Monterey Jack. Drizzle with dressing and serve the rest on the side.

Notes

You can brine the chicken for up to 4 hours in the fridge if you want to get ahead of dinner — the longer brine makes the chicken noticeably juicier. The dressing can be made up to 3 days ahead. If you are serving this to a crowd, keep everything separate and let people build their own bowl so the romaine stays crisp.