Vegan Cobb Salad
This vegan Chik-Fil-A Cobb salad lets you enjoy all the classic flavors you love, but with plant-based chicken strips, bacon, and cheese. It's a satisfying and easy meal, perfect for work lunches or busy weeknight dinners, offering a delightful mix of juicy plant-based chicken, creamy avocado, tangy tomatoes, and crisp lettuce in every bite. Dress it with a zippy Dijon vinaigrette for a light and flavorful finish.
Instructions
- 1
Cook the vegan chicken strips (1 package) and vegan bacon (1 package) according to package instructions. Add all salad dressing ingredients (red wine vinegar (3 tbsp), fresh lemon juice (1 tbsp), dijon mustard (1.5 tsp), salt (0.25 tsp), black pepper (0.25 tsp), cloves (1 garlic), dried oregano (1 tsp), olive oil (0.33 cup), maple syrup (0.5 tsp)) to a jar, seal it with a lid, and shake several times to combine. Set aside.
- 2
In a large bowl, add the lettuce (1 head), onions (4 green), cherry tomatoes (1 cup), shredded carrot (1 cup), vegan cheese (1 cup), and cucumber (0.5) and toss a few times to combine.
- 3
Sprinkle the cooked [vegan chicken strips] and [vegan bacon] on top of the salad. Top with the avocado (1 large) 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.
Nutrition Facts
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