Years ago when I was visiting my cousins in Georgia, I had the chicken cobb salad from Chick-fil-a for the first time. At the time we really didn’t have any Chick-fil-a’s up here. The salad was so good! Then a few locations opened up here, but nothing super close. The closest was at a mall about 20 minutes away, which isn’t very far, but how often do I go to the mall? One opened up in my town a year or two ago, but long before that I started making a copycat version at home. It’s so good that I always eat every last bite of it and I make it every few weeks for an easy weeknight meal.
For the salad I use:
- salad mix (I like to get one that has romaine, carrots, red cabbage)
- hard boiled eggs
- grape or cherry tomatoes
- chicken tenders
- avocado ranch dressing (When I would get this salad at Chick-fil-a they had this avocado lime dressing and I found an avocado ranch from Wishbone that is delicious)
- shredded mexican cheese
First, I hard boil one or two eggs. While those are cooling after they’re done, I’ll put my chicken tenders in the toaster oven. I like these small strips that Weaver makes. Then, I roast some loose corn on the stove. Then, I put everything together. That’s basically it! Sometimes I’ll add some bacon bits, but not all the time.
This salad is so good. Like I said earlier, I always eat every last bite of this salad. It’s definitely a weeknight favorite of mine!