Chick‑fil‑A Cobb Salad Copycat with Avocado Lime Ranch

Why You’ll Love This Recipe

• Restaurant-favorite flavors at home, with your choice of crispy breaded or juicy grilled nuggets.
• Balanced and hearty: protein, fiber, and fresh produce in every bite.
• Bright, creamy avocado-lime ranch that feels indulgent yet fresh.
• Make-ahead friendly components for fast weeknight assembly.

Grocery List

• Produce: Romaine, spring mix (or green leaf), grape tomatoes, avocado, cilantro, limes, corn (fresh or frozen)
• Dairy: Buttermilk, mayonnaise, sour cream, shredded cheddar-jack
• Pantry: Dill pickle juice, flour, cornstarch, olive oil, bacon, paprika, smoked paprika, garlic powder, onion powder, dried dill, dried parsley, sugar (powdered), kosher salt, black pepper

Full Ingredients

Salad Base

• 6 cups chopped romaine
• 2 cups spring mix or chopped green leaf lettuce
• 1 cup grape tomatoes, halved
• 1 cup roasted or skillet-charred corn kernels (from 2 ears fresh, or thawed frozen)
• 1/2 cup shredded cheddar-jack cheese
• 4 slices bacon, cooked crisp and crumbled
• 2 large hard-boiled eggs, peeled and sliced
• Optional garnish: thinly sliced chives or green onion

Chicken Option A: Crispy Breaded Nuggets

• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
• Marinade: 1/2 cup dill pickle juice, 1/4 cup buttermilk
• Breading: 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp powdered sugar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp kosher salt, 1/4 tsp black pepper
• Neutral oil spray or 2 tbsp neutral oil

Chicken Option B: Grilled Nuggets

• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
• Marinade: 2 tbsp dill pickle juice, 1 tbsp olive oil, 1 tsp honey, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, 1/4 tsp black pepper

Skillet-Charred Corn

• 1 cup corn kernels (fresh or thawed frozen)
• 1 tsp olive oil
• Pinch kosher salt

Creamy Avocado-Lime Ranch

• 1 ripe avocado
• 1/2 cup buttermilk
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp fresh lime juice (plus more to taste)
• 1 tbsp chopped fresh cilantro
• 1 tsp dried dill
• 1/2 tsp dried parsley
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/8 tsp black pepper
• 1–3 tbsp cold water to thin, as needed

Step-by-Step Instructions

Step 1: Cook the bacon and hard-boil the eggs

Cook 4 slices bacon in a skillet over medium heat until crisp, 6–8 minutes. Drain on paper towels and crumble when cool. For eggs, place 2 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, cover, remove from heat, and let stand 10 minutes. Transfer to an ice bath 5 minutes, peel, and slice.

Step 2: Marinate the chicken (choose crispy or grilled)

For crispy breaded nuggets: Combine 1/2 cup dill pickle juice and 1/4 cup buttermilk. Add chicken pieces and marinate 15–30 minutes at room temperature (or up to 4 hours refrigerated). For grilled nuggets: Whisk 2 tbsp pickle juice, 1 tbsp olive oil, 1 tsp honey, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp pepper. Marinate chicken 15–30 minutes (or up to 2 hours chilled).

Step 3: Cook the chicken (breaded or grilled)

For crispy breaded nuggets: Heat oven to 425°F. Set a wire rack over a rimmed baking sheet and coat with oil spray. In a shallow bowl, whisk 3/4 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp powdered sugar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, and 1/4 tsp pepper. Drain chicken (shake off excess marinade), toss in dry mix, pressing to coat. Arrange on rack, mist tops with oil spray. Bake 7–8 minutes, flip, mist again, and bake 5–7 minutes more until the thickest piece reaches 165°F. Optional: broil 1–2 minutes for extra color.

For grilled nuggets: Heat a grill pan or skillet over medium-high and oil lightly. Cook chicken in a single layer 3–4 minutes per side until charred in spots and internal temperature hits 165°F. Rest 3 minutes.

Step 4: Skillet-char the corn

Heat 1 tsp olive oil in a nonstick skillet over medium-high. Add 1 cup corn and a pinch of salt. Cook, stirring occasionally, until corn is blistered and slightly smoky, 5–7 minutes. Set aside to cool slightly.

Step 5: Blend the avocado-lime ranch

In a blender or food processor, combine avocado, 1/2 cup buttermilk, 1/3 cup mayo, 1/4 cup sour cream, 2 tbsp lime juice, cilantro, dried dill, dried parsley, onion powder, garlic powder, 1/2 tsp salt, and pepper. Blend until creamy and smooth, thinning with 1–3 tbsp water to a pourable consistency. Taste and add a pinch more salt or lime if desired. Chill until serving.

Step 6: Prep the greens and toppings

In a large bowl, combine 6 cups chopped romaine and 2 cups spring mix. Lightly season with a pinch of salt and a small squeeze of lime (or 1–2 tsp olive oil) to brighten. Have tomatoes, cheese, bacon, eggs, and charred corn ready.

Step 7: Assemble the Cobb salad

Divide greens among 4 wide bowls. Neatly arrange warm nuggets (breaded or grilled), charred corn, grape tomatoes, cheddar-jack, bacon, and sliced egg across the top. Drizzle generously with avocado-lime ranch and garnish with chives or green onion if using. Serve immediately while chicken is warm and bacon is crisp.

Pro Tips

• For extra-crispy oven nuggets, use a wire rack and do a light double-dip: toss coated chicken back into the seasoned flour for a second pass.
• Powdered sugar in the breading adds a subtle sweetness similar to the restaurant profile; skip if you prefer less sweet.
• Char corn in a dry cast-iron skillet for deeper color; add the oil at the end to gloss.
• Salt the greens lightly before topping—this keeps the salad flavorful even with a modest amount of dressing.
• Make the dressing slightly thinner than you think; the avocado thickens more as it chills.

Variations

• Spicy: Add 1/2–1 tsp cayenne to the breading or 1 tsp chipotle in adobo (minced) to the dressing.
• Gluten-Free: Use a 1:1 gluten-free flour blend for breading, or choose the grilled nugget option.
• Lighter: Use all grilled chicken, reduce bacon to 2 slices, and swap half the mayo/sour cream for plain Greek yogurt in the dressing.

Storage & Make-Ahead

Store components separately for best texture. Dressing keeps 2–3 days refrigerated (press plastic wrap directly on the surface to minimize browning). Cooked chicken and bacon keep up to 3 days in airtight containers; rewarm chicken before serving. Hard-boiled eggs keep 5 days peeled and chilled. Charred corn and prepped greens keep 2–3 days; keep greens dry until assembly. Do not freeze.

Nutrition (per serving)

Approximate values for 1 of 4 salads, including dressing: Grilled nuggets version: about 610 calories; 40 g fat; 20 g carbs; 44 g protein; 7 g fiber; 1,050 mg sodium. Crispy breaded version: about 760 calories; 47 g fat; 34 g carbs; 45 g protein; 7 g fiber; 1,350 mg sodium. Values will vary with exact ingredients and brands.