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.
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
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.)
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
Vegan Cobb Salad
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.)
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
Nutrition
Vegan Cobb Salad https://jessicainthekitchen.com/chik-fil-a-cobb-salad/ July 21, 2023
Creamy homemade tartar sauce is tangy, rich, and so much better than anything you can buy in a bottle! This easy vegan tartar sauce recipe comes together in just a few minutes.
Sometimes you need a little somethin’-somethin’ to take a dish to the next level. Well, this creamy, tangy tartar sauce will do just that!
Tartar sauce is a classic condiment made with mayo, pickles or relish, and other seasonings for a flavourful kick. Although tartar sauce is usually associated with seafood, the flavours here work with all kinds of dishes. You can use this tartar sauce for my vegan fish recipes like Vegan Fish Sticks or Crispy Beer-Battered Vegan Fish Tacos , but also for dipping fries and adding a little pep to veggies!
What Does Tartar Sauce Taste Like?
Tartar sauce has a tangy, rich flavor. It’s slightly sweet and sour from the mayonnaise and pickles, with an added herbal note from the dill. If you like aioli and other mayo-based sauces, you’ll probably enjoy tartar sauce too.
Why You’ll Love This Tartar Sauce Recipe
Here’s why you’ll want to make a batch of this tartar sauce ASAP!
- Creamy and tangy . The richness of the mayo in tartar sauce is balanced by the addition of citrus juice and pickles, which makes the flavour just perfect . Homemade tartar sauce is an absolute revelation if you’ve only had the bottled kind in the past!
- Simple . When you’re making dinner, you don’t want to have to spend 30 minutes on another recipe just for sauce! Tartar sauce is easy as can be—just stir everything together.
- Vegan . This tartar sauce recipe is made with plant-based mayo, which means everyone can enjoy it no matter their diet. (Even mayo haters might want to give it a try!)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan mayo – Use homemade vegan mayo or your favourite store-bought variety.
- Lemon or lime juice – Lemon juice is a more traditional choice, but I like lime juice as well.
- Pickles or sweet relish – If you use pickles, you’ll need to chop them first, so relish can save you a step.
- Salt
- Pepper
- Dill – Fresh dill takes this vegan tartar sauce to the next level.
What Is Vegan Mayonnaise Made Of?
There are a number of different vegan mayo options available in stores, but typically they are made with a plant-based fat and an acid like lemon juice or vinegar. Some vegan mayos are made with soy or tofu, and others get their creamy texture from aquafaba, or the liquid from chickpeas. Any type of vegan mayo will work for this tartar sauce recipe.
How to Make Tartar Sauce
Here’s how easy it is to make this homemade vegan tartar sauce recipe:
- Combine . Place all of the ingredients in a small bowl and stir to combine.
- Season . Taste the tartar sauce and add more salt or adjust the ingredients as desired.
- Chill . Refrigerate the sauce until you’re ready to use.
Tips for Success
These tips will help you make sure your homemade tartar sauce turns out just right.
- Use a vegan mayo you enjoy . It’s the main ingredient here! If it’s not something you’d eat on its own, don’t use it in your tartar sauce.
- Let it sit for a bit . If you have time, chill the tartar sauce for 30 minutes before you serve it. Although it’s not absolutely necessary, a little time in the fridge helps the flavours come together.
- Don’t skip the fresh dill . Dried dill is better than nothing, but fresh dill really elevates this tartar sauce recipe.
Serving Suggestions
Use vegan tartar sauce as a dip for Air Fryer Shoestring Fries , Air Fryer Potato Wedges , or Baked Carrot Fries . It’s also delicious with vegan seafood recipes like Vegan Crab Cakes , or use it to jazz up my Easy Grillable Veggie Burgers . You can even use it for dipping fresh veggies!
Variations
To tweak the flavour of your vegan tartar sauce, try adding one or more of these ingredients:
- Chopped capers
- Thinly sliced green onions
- Hot sauce
- Dijon mustard
- Grated red onion or shallots
How to Store
Store homemade tartar sauce in an airtight container in the refrigerator for up to 7 days. Stir well before using.
Can You Freeze Tartar Sauce?
While traditional tartar sauce cannot be frozen, vegan tartar sauce can be! Transfer it to an airtight container or freezer bag and freeze for up to 3 months. Let it thaw in the refrigerator, then stir before you use it.
More Vegan Sauces and Dips
- Roasted Garlic White Bean Dip
- Vegan Alfredo Sauce
- Vegan Spinach Artichoke Dip
- Beet Hummus
- Thai Peanut Sauce
Ingredients
- ½ cup vegan mayonnaise , 112g
- 1 teaspoon lemon or lime juice
- 1 tablespoon chopped pickles or sweet relish
- A pinch of salt , less than 1⁄4 teaspoon
- A pinch of pepper
- 1 tablespoon freshly chopped dill
Instructions
- Stir all the ingredients together. Taste and add more salt or seasoning as preferred. Set in the fridge until you’re ready for it!
