Vegan Cobb Salad
This vegan copycat 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.
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.
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 of vegan chicken strips (breaded or unbreaded), cooked and chopped , (approximately 275 grams) *see brand recommendations below
1 5 – 7 ounce package of 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)