Chick-fil-A Cobb Salad (Copycat)

This copycat Chick-fil-A Cobb Salad brings together buttermilk-marinated chicken, creamy avocado ranch dressing, and charred corn for a salad that's anything but boring. The marinade, made with dill pickle juice and buttermilk, tenderizes the chicken and gives it a subtle tang. The dressing, built on Hidden Valley ranch mix, gets extra depth from fresh lime and taco seasoning. Charring the corn in butter adds a smoky sweetness that makes every bite interesting.

What Makes This Chick-fil-A Cobb Salad Copycat So Good

• The buttermilk and pickle juice marinade makes the chicken tender and flavorful, so you get restaurant-quality meat at home.
• The avocado ranch dressing is creamy and tangy, with a hint of lime and taco seasoning that sets it apart from any bottled ranch.
• Charred corn adds a smoky crunch that you won't find in a typical Cobb salad, giving it a unique texture and flavor.

Key Ingredients for This Chick-fil-A Cobb Salad Copycat

• Buttermilk is key for tenderizing the chicken and adding a subtle tang. If you don't have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice and let it sit for 5 minutes.
• Dill pickle juice gives the chicken a unique flavor and helps break down the meat. Use the juice from a jar of dill pickles; it's a great way to use up leftover brine.
• Avocado makes the dressing creamy without being heavy. Choose a ripe avocado that yields slightly to pressure, and use it soon after cutting to avoid browning.

Kitchen Tools for This Chick-fil-A Cobb Salad Copycat

• Grill or grill pan for cooking the chicken
• Blender for the avocado ranch dressing
• Small skillet for charring the corn
• Meat thermometer to check the chicken's internal temperature
• Cutting board for resting and slicing the chicken

Tips for Making the Best Chick-fil-A Cobb Salad Copycat

• When grilling, use a meat thermometer to check that the chicken hits 165°F. Overcooking will dry it out.
• For the corn, use a hot skillet and let it sit without stirring too often so it gets nice charred spots. A tiny pinch of salt is all you need.
• If the dressing is too thick, whisk in a splash of buttermilk or water to reach your preferred consistency.

Chick-fil-A Cobb Salad Variations to Try

• Swap the chicken for grilled shrimp or sliced steak for a different protein.
• Use Greek yogurt in place of mayonnaise in the dressing to lighten it up.
• Add black beans or roasted red peppers for extra color and flavor.
• For a spicier kick, add a pinch of cayenne to the chicken seasoning or a few dashes of hot sauce to the dressing.

What to Serve with This Chick-fil-A Cobb Salad Copycat

• Top with extra avocado slices, a sprinkle of smoked paprika, or a few tortilla chips for crunch.
• Serve with a warm baguette or a bowl of tomato soup for a heartier meal.
• Add a squeeze of fresh lime over the top just before eating to brighten the flavors.

How to Store Leftover Chick-fil-A Cobb Salad

Store the components separately to keep everything fresh. The chicken can be refrigerated in an airtight container for up to 3 days. The avocado ranch dressing will keep in the fridge for about 3 days as well, though the avocado may darken slightly; give it a stir before using. The charred corn and bacon can also be stored separately. Assemble the salad just before serving so the lettuce stays crisp.

Source recipe: Chick-fil-A Cobb Salad (Copycat) (SnapChef ID 71ced0bb-acef-42ad-b563-6df8629aff8b). Nutrition is estimated per serving.

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Chick-fil-A Cobb Salad (Copycat)

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Prep Time

15 min

Cook Time

15 min

Total Time

1 h

Servings

2 servings

Calories

1509 kcal

Scale: 1x2x3x · − 2 servings +

US Metric

Cook Mode

Ingredients

Copy list

• 2 large boneless skinless chicken breasts, pounded thin
• ½ cup dill pickle juice
• ½ cup buttermilk
• 2 teaspoons powdered sugar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon celery salt
• 2 tablespoons olive oil
• 2 tablespoons Hidden Valley Ranch Seasoning & Salad Dressing Mix
• 1 avocado
• ½ cup mayonnaise
• 4 tablespoons lime juice
• 1 teaspoon McCormick Mild Taco Seasoning
• 2 teaspoons butter
• ½ cup frozen corn kernels
• 1 pinch salt
• 2 cups romaine lettuce washed, dried, and chopped
• 2 cups spring mix washed and dried
• 8 grape tomatoes
• 4 slices bacon cooked until crisp
• ¼ cup shredded Monterey jack cheese
• ¼ cup shredded cheddar cheese
• 2 hardboiled eggs

Directions

1. 1
   First, marinate the chicken. Place the chicken, dill pickle juice, and buttermilk in a zip top bag. Place the bag in the fridge, and let the chicken marinate for at least 30 minutes, but preferably for several hours.
2. 2
   Next, grill the chicken. Heat the grill to 350°F, or use a grill pan. Brush the grill with oil. Remove the chicken from marinade and place the chicken on the grill. Cook for 3 to 4 minutes on each side. The chicken should have an internal temperature of 165°F when you remove it from the grill. Place the chicken on a cutting board to rest while you make the salad.
3. 3
   While the chicken is marinating, prepare the salad dressing.
4. 4
   Place the Hidden Valley Ranch Seasoning & Salad Dressing Mix, avocado, mayonnaise, lime juice, and taco seasoning into a blender. Blend until smooth.
5. 5
   Store the salad dressing in an airtight container in the fridge.
6. 6
   Melt 2 teaspoons of butter in a small skillet over medium heat. Place the corn into the skillet. Add a tiny pinch of salt to the corn and cook, stirring occasionally until the corn begins to blacken. Remove the corn from the skillet.
7. 7
   Place the romaine and spring mix into a large bowl. Toss to combine.
8. 8
   Divide the lettuce into two large salad bowls.
9. 9
   To each bowl, add half of the corn, 4 grape tomatoes, 2 crumbled slices of crisp-cooked bacon, and 1 hardboiled egg.
10. 10
    Sprinkle half of each cheese over each salad.
11. 11
    Slice the cooked chicken breasts into strips and add them to the salads.
12. 12
    Drizzle salad dressing over each salad before serving.

Tap a step number to check it off as you cook.

Nutrition Facts per serving · estimated

Amount per serving

Calories 1509 kcal 75% DV

Protein 75 g 150% DV

Total Fat 115 g 147% DV

Total Carb. 45 g 16% DV

Fiber 10 g 36% DV

Sugars 12 g

Sodium 4749 mg 206% DV

% Daily Values are based on a 2,000-calorie diet (FDA).