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Cobb Salad

Chick-Fil-A Cobb Salad Recipe

Prep Time 15 mins
Cook Time 40 mins
Servings 4
Calories 540 kcal


For the Dressing

  • 3/4 cup mayo
  • 3 tbsp honey
  • 2 tbsp yellow mustard
  • 1 tbsp lemon juice
  • 1/4 tbsp horseradish
  • 2 tbsp orange juice

For the Salad

  • 4 eggs
  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 4 cups chopped Romaine lettuce
  • 2 cups Spring Salad Mix
  • 1 cup shredded carrots and shredded red cabbage mix
  • 1 cup Monterey/Jack cheddar cheese blend
  • 1 can corn
  • 1 cup grape tomatoes, sliced
  • 1 package bacon


For the Dressing

  • Combine all ingredients together except for the orange juice and stir it well. Then pour in the orange juice. Store in the refrigerator until you're ready to serve.

For the Salad

  • First, boil the eggs. Heat a small pot of water, and place 4 eggs in the water just as it begins to heat. Boil the eggs for about 20 minutes. When they're finished, scoop them out, put them in a bowl, and place them in the refrigerator until you're ready to put the salad together.
  • Remember if you'd like to use crispy chicken, follow this recipe. If you'd like to use grilled chicken, pre-heat a skillet to medium-high heat, and pour 2 tbsp of oil into it. Place the chicken breast in a ziplock bag, and beat the chicken breast until it's about 1/4 inch thick with a chicken mallet. Once the skillet is hot, place the chicken breasts onto the skillet, and cover with a lid. Cook each side for about 3 minutes. Once they are finished, remove them from the skillet, and place them on a plate to cool. After they have cooled down, you can slice them into grilled chicken strips.
  • Cook the strips of bacon according to package instructions, until they're crispy, and place on a plate lined with paper towels.
  • Rinse and chop the romaine lettuce into bite-size pieces.
  • Place about a cup of romaine lettuce into 4 serving bowls. Then add a handful of the spring salad mix.
  • Divide the rest of the ingredients into 4 servings. In each serving bowl, add 1/4 of each ingredient- corn, sliced grape tomatoes, shredded carrots and cabbage mix, bacon, and cheese. Then add slices of chicken breast on the top, and add dressing, or leave it off, depending on your preference. Serve immediately and enjoy.


  • This salad can be enjoyed with either crispy or grilled chicken. It can also be served as a vegetarian option by omitting the chicken completely. 
  • This salad will save in the refrigerator for a couple of days, but it's best to store the lettuce separately and add the other ingredients just as you're about to eat it. Store the lettuce in an air-tight container lined with a couple of paper towels to soak up extra moisture.