Cobb salad is a classic American dish that’s been around for nearly a century, but the most famous version might just be the one sold by Chik-Fil-A. As you might guess, the Chik-Fil-A version isn’t exactly true to the classic recipe, although it does share many of the same elements—the hard-boiled eggs, tomato, and greens are all there, but traditional Cobb salad is made with turkey, while Chik-Fil-A’s version is made with chicken nuggets. The Chik-Fil-A Cobb salad is also much easier to veganize. My vegan copycat version swaps in plant-based chicken strips, bacon, and cheese, and replaces the hard-boiled egg with avocado—a much better option if you ask me! It’s all tied together with a zippy Dijon vinaigrette, which keeps things light and flavourful.
Why You’ll Love This Copycat Chik-Fil-A Cobb Salad
Here’s why you’re going to flip for this vegan Chik-Fil-A Cobb salad.
Satisfying. This is a salad that eats like a meal! The vegan chicken strips and sliced avocado make this salad extra filling. Filled with texture. Juicy vegan chicken, creamy avocado, tangy tomatoes, and crisp lettuce make every bite of this salad a delight. Easy. This is a recipe that comes together super fast. Perfect for work lunches and busy weeknight dinners!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Lettuce – Use romaine, butter, iceberg lettuce or a mix. Green onions Grape tomatoes– Or use quartered cherry tomatoes. Carrot – Buy a bag of shredded carrots to save yourself some prep time. Vegan cheese – I recommend shredded cheddar cheese from Daiya, So Delicious, Follow Your Heart, or Violife. Cucumber – English cucumbers are nice in a salad because the skin is thinner and the seeds are smaller. Vegan chicken strips – I recommend Beyond Chicken Strips, Ultimate Plant-Based Chick’n Tenders by Gardein, or Daring Original Plant Chicken Pieces. Vegan bacon or tempeh – Options include Benevolent Bacon by Sweet Earth, Smart Bacon Meatless Veggie Bacon Strips by Lightlife, and Treehouse Tempeh Smoky Maple Bacon by Tofurky. Avocado
Salad Dressing:
Red wine vinegar or balsamic vinegar – Use whichever one you prefer or have on hand. Fresh lemon juice – Don’t use bottled—fresh is best! Dijon mustard Salt Black pepper – Coarsely cracked black pepper will add some bite to your dressing. Garlic Dried oregano Olive oil Maple syrup or granulated sugar – These are optional, if you want your dressing more sweet and less tangy.
How to Make Chik-Fil-A Cobb Salad
Cook the vegan chicken and bacon according to the package instructions, then follow the steps below.
Make the dressing. Add the salad dressing ingredients to a jar, seal it with a lid, and shake it until it emulsifies. Toss the salad. In a large bowl, toss together the lettuce, green onion, tomatoes, carrot, cheese, and cucumber. Assemble. Add the vegan chicken and bacon on top of the salad, followed by the avocado. Drizzle the salad dressing over the top, then serve as-is or toss to combine.
Tips for Success
This vegan Chik-Fil-A Cobb salad is simple, but these tips will help you make sure it turns out perfect!
Don’t go overboard with the dressing. Just add enough to lightly coat the salad ingredients when you’re assembling the salad, and then serve the salad with additional dressing. This will keep it from getting soggy in the serving bowl! Toss carefully. If you opt to toss the salad a second time before serving, be careful not to break up the chicken and avocado too much. Store separately. Making your vegan Chik-Fil-A Cobb salad for meal prep? Store the rest of the salad separately from the chicken and dressing, and cut the avocado just before serving.
Variations
This vegan Chik-Fil-A Cobb salad can be customized to suit your tastes! Here are a few ideas:
Add fresh or frozen corn to the salad for a little bit of sweetness. Swap the store-bought vegan chicken for my homemade vegan chicken. Try a different dressing, like my vegan ranch dressing or creamy vegan avocado dressing.
How 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.
More Salad Recipes
Vegan Greek Panzanella Salad Vegan Watermelon Feta Salad with Balsamic Reduction Greek Cucumber Salad Mediterranean Chickpea Salad
Enjoy friends! If you make this vegan Chik-Fil-A Cobb salad, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
