🥗 “Any-Day” Chick-fil-A Cobb Salad

Ingredients

For the Salad:

• 2 boneless chicken breasts (or thighs), seasoned with salt, pepper, and paprika

• 1 tbsp olive oil

• 4 cups chopped romaine lettuce

• 1 cup mixed greens or baby spinach

• 1 hard-boiled egg, chopped

• ½ cup grape tomatoes, halved

• ½ cup roasted corn kernels (fresh or frozen)

• ½ cup shredded cheddar or Colby-Jack cheese

• 2 slices cooked bacon, crumbled (or turkey bacon if you prefer)

• ½ small avocado, diced

• Optional: a few crunchy fried onions or croutons for texture

For the Copycat Dressing (zippy honey-mustard style):

• 3 tbsp mayonnaise

• 2 tbsp Dijon mustard

• 1½ tbsp honey

• 1 tbsp apple cider vinegar (or lemon juice)

• 1 tbsp olive oil

• Salt & pepper to taste

• Optional: pinch of smoked paprika or cayenne

Instructions

1. Cook the chicken

Heat olive oil in a skillet over medium-high.
Cook chicken 5–6 minutes per side until golden and cooked through.
Let rest, then slice into strips or cubes.

2. Build the base

On a large plate or bowl, combine romaine and mixed greens.
Layer on the tomatoes, corn, cheese, egg, and bacon.

3. Add the chicken and avocado

Top with your warm chicken and fresh avocado pieces.

4. Whisk the dressing

In a small bowl, whisk together mayo, mustard, honey, vinegar, and olive oil until smooth.
Season with salt, pepper, and optional paprika.

5. Assemble and serve

Drizzle dressing over the salad, toss lightly, and ta-da! — Sunday satisfaction on a Tuesday, or any day you please.

🍗 Bonus Tips

• For “grilled nuggets” style: cube the chicken before cooking for that Chick-fil-A texture.

• Meal prep magic: keep all toppings separate until serving, then toss with dressing just before eating.

• Make it lighter: sub Greek yogurt for mayo in the dressing.