Chick Fil A Keto Cobb Salad

This low carb and keto Cobb Salad recipe is perfect for meal prep! Enjoy it for lunch or even as an unconventional protein-rich breakfast. Naturally gluten free, this copycat Chick-Fil-A Cobb Salad is complete with grilled chicken and a deliciously creamy avocado lime dressing. 

Is this Chick Fil A Keto Cobb Salad healthy?

Let’s start off with why you want to avoid fast food salads whenever possible. Though better than getting a milkshake and an order of fries, fast food salads and their dressings are still packed with sugar and inflammatory oils. The veggies aren’t organic and the protein is conventional, likely raised on a diet of grains, soy, and growth hormones. The dressing is likely made with canola oil, soybean oil, sugar, and natural or artificial flavors.

This Chick-Fil-A Keto Cobb Salad hits all the healthy targets. This recipe packs several cups of veggies into your meal, plus nutrient-dense ingredients like avocado, coconut oil, and eggs. This is a fat-focused, high-protein meal that’s perfect for keto dieters. It’ll keep you going for several hours! This salad is Keto, Paleo, and Whole30, and can be made AIP.

Side note: not sure what Keto is? Check out this low carb and keto food list!

How to make Chick Fil A Keto Cobb Salad:

One of the best parts of this salad is how easy it is to throw together. Simply toss all ingredients together with the dressing, and you’re ready to eat! You can keep it in one big container or pre-assemble in glass meal prep containers for grab-and-go meals (leave the dressing off until you’re ready to eat for maximum freshness!) 

Save time by multitasking in the kitchen. Pop the bacon in the oven (less mess and can be left somewhat unattended!) since it will take the longest to cook. While your eggs are boiling, grill your chicken. While your chicken rests, peel your soft-boiled eggs and chop your lettuce and dressing ingredients. Pro tip: have all your ingredients pre-measured and ready to go. It’ll make your meal prep so much less chaotic!

The ingredients in this Chick Fil A Keto Cobb Salad recipe:

Just choose a few key ingredients to cover here. I would point out the hearts of palm are a good replacement for the boiled eggs for someone following AIP. Be sure the hearts of palm are sustainably harvested.

This is a nutrient-dense meal packed with veggies, healthy fats, and protein. A base of romaine lettuce offers the perfect refreshing crunch while the avocado-lime dressing adds flavor. Pile it high with these nutrient powerhouses:

Eggs

Rich in choline, selenium, and Vitamin D. To make this AIP-friendly, replace eggs with sustainably-harvested hearts of palm. They offer a similar texture and pack some zinc, potassium, and copper into your diet.

Chicken breast

High in protein and B vitamins. Grilled instead of baked, it’s perfectly juicy and tender.

Avocado

Rich in potassium, magnesium, and B vitamins. It’s such a superfood that I’ve included it in both the salad and the dressing!

Lime juice and cilantro

Both of these offer a subtle exotic flavor and promote detoxification.

Other recipes you'll love:

• Cilantro Avocado Mayo (Whole30 & AIP)
• Plantain Buddha Bowl (Whole30 & AIP)
• Blueberry and Avocado Salad (Whole30 & AIP)
• The Best Cauliflower Mac and Cheese (keto)

Print Recipe

No ratings yet

Chick Fil A Keto Cobb Salad

This low carb and keto Cobb Salad recipe is perfect for meal prep! Enjoy it for lunch or even as an unconventional protein-rich breakfast. Naturally gluten free, this copycat Chick-Fil-A Cobb Salad is complete with grilled chicken and a deliciously creamy avocado lime dressing.

Prep Time10 mins

Cook Time10 mins

Course: Main Dish

Cuisine: Salad

Keyword: chick fil a cobb salad, grilled chicken cobb salad, keto cobb salad

Servings: 4 -6

Author: Anne Marie

Ingredients

For the Salad

• 3 heads romaine lettuce, chopped
• 1.5 pounds chicken breasts, grilled
• 1 tbsp coconut oil
• ½ tsp sea salt
• ¼ tsp black pepper, omit for AIP
• 4-8 slices Whole30 compliant, sugar-free bacon, cooked and crumbled
• 4 soft boiled eggs, replace with hearts of palm for AIP
• ½ cup cherry tomatoes, omit for AIP
• 1 large avocado, chopped
• ½ cup chopped green onion

For the Avocado Lime Dressing

• 1 large avocado
• 1 clove garlic, peeled
• 1/4 cup chopped cilantro
• 1/4 cup coconut milk yogurt, can substitute coconut cream
• 2 Tbsp fresh lime juice
• 3 Tbsp olive oil
• 1/4 tsp sea salt
• 1/4 tsp black pepper, omit for AIP
• ¼-⅓ cup water, the amount needed will depend on the size of your avocado

Instructions

• Dressing (8 servings):
• Place all the dressing ingredients in a food processor or blender.
• Process until smooth. Thin the dressing out with about 1/4 cup water, adding a few additional tablespoons as needed until it reaches the desired consistency.
• Keep refrigerated in a sealed jar for up to a week.
• Soft boiled eggs:
• Bring to a boil a large pot of water. While you’re waiting for your water to boil, fill a large bowl with ice water.
• Use a metal spoon to lower eggs into boiling water. Boil for 6 minutes, keeping the water at a medium boil - you’ll likely need to adjust heat to maintain a boil after you add the eggs to the water.
• Remove eggs one at a time with your spoon and place into the bowl of ice water. Let the eggs cool in the ice water for about 3 minutes. 
• Knock each cooled egg against a flat surface to start a crack. Then, carefully peel each egg and set aside until you’re ready to assemble your salad.
• Grilled chicken:
• Heat your grill or grill pan to high heat and brush with coconut oil. While the grill is heating, prepare your chicken breasts by sprinkling with salt and pepper (omit pepper for AIP).
• Use tongs to lower each chicken breast onto the grill. Cook the first side 5-8 minutes (depending on the thickness), then flip and continue to cook another 5-8 minutes. 
• Cook covered, until the recommended internal temperature is reached and chicken is fully cooked (see notes section).
• Once you remove chicken from the grill, let it rest for 5-10 minutes before slicing.
• Assemble salad:
• Place greens on the bottom of a serving bowl or platter, then arrange the tomatoes, bacon, chicken, and avocado over the top. Carefully halve or quarter each egg and arrange around salad.
• Toss with Avocado Lime Ranch dressing before serving or serve dressing on the side.

Notes

1. The internal temperature of your fully cooked chicken should be between 160 to 165ºF.

Did you try this recipe?Tag me @GrassFedSalsa so I can send you some love!