Vegan Cobb Salad

Chik-Fil-A cobb salad in bowl with empty bowl, fork, and spoon in background

This vegan Chik-Fil-A Cobb salad lets you enjoy the fast food favourite without the chicken! It has all the classic flavours you love, but with plant-based chicken strips, bacon, and cheese.

Course Salad

Cuisine American

Prep Time 30

Total Time 30

Servings -6 servings

Calories 387

Author Jessica Hylton

Ingredients

1 large head of lettuce rinsed and chopped* (can use romaine, butter, iceberg lettuce or a mix) (495 grams)
4 green onions sliced (25 grams)
1 cup grape tomatoes halved (150 grams)
1 cup shredded carrot 165 grams
1 cup vegan cheese shredded or cubed (120 grams) *see brand recommendations below
½ cucumber sliced (150 grams)
1 (8-9 ounce) package vegan chicken strips (breaded or unbreaded), cooked and chopped (approximately 275 grams) *see brand recommendations below
1 (5 - 7 ounce) package vegan bacon or tempeh, cooked and chopped (approximately 165 grams) *see brand recommendations below
1 large avocado sliced (200 grams)

Salad Dressing:

3 tablespoons red wine vinegar or balsamic vinegar (40 grams)
1 tablespoon fresh lemon juice (14 grams)
1 ½ teaspoon Dijon mustard (7.5 grams)
¼ teaspoon salt (1 gram)
¼ teaspoon black pepper (1 gram)
1 garlic cloves (minced (4 grams)
1 teaspoon dried oregano (1 gram)
⅓ cup olive oil (210 grams)
½ teaspoon maple syrup or granulated sugar optional (2.5 grams)

Instructions

Add all salad dressing ingredients to a jar, seal it with a lid, and shake it several times to combine. Set aside.
In a large bowl, add the lettuce, green onion, tomatoes, carrot, cheese, and cucumber and toss a few times to combine.
Sprinkle the vegan chicken and bacon on top of the salad. Top with the avocado and drizzle the salad with the dressing. Toss once more if preferred or serve as is. Store leftover salad in an airtight container in the fridge for up to 2 days.

Notes

*Lettuce: For this recipe, you can use romaine lettuce, butter lettuce, iceberg lettuce, or a combination of any of those.)

Recommended products for this recipe:

Vegan Cheese:
- Cheddar Style Shreds by Daiya
- Plant-Based Cheddar Style Shreds by So Delicious
- Finely Shredded Cheddar Cheese by Follow Your Heart
- Just Like Cheddar Shreds by Violife
Vegan Chicken:
- Beyond Chicken Strips by Beyond Meat
- Ultimate Plant-Based Chick'n Tenders by Gardein
- Original Plant Chicken Pieces by Daring
Vegan Bacon/Tempeh:
- Benevolent Bacon by Sweet Earth
- Smart Bacon Meatless Veggie Bacon Strips by Lightlife
- Treehouse Tempeh Smoky Maple Bacon by Tofurky

To store: Leftover vegan Chik-Fil-A Cobb salad can be stored in an airtight container in the refrigerator for up to two days. Reheat the chicken in the microwave, if desired, or eat it cold with the rest of the salad.