Description
This Crispy Chicken Cobb Salad is a perfect balance of crunchy, creamy, and fresh flavors! Packed with crispy chicken, creamy avocado, hard-boiled eggs, crispy bacon, and a zesty dressing, it’s a satisfying meal for lunch or dinner.
Ingredients
Scale
For the Salad:
- 2 boneless, skinless chicken breasts (sliced into cutlets)
- ½ cup (60 g) all-purpose flour
- 1 egg (beaten)
- 1 cup (120 g) panko breadcrumbs
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- Oil for frying (or baking option)
For the Salad Base:
- 6 cups (300 g) romaine lettuce (chopped)
- ½ cup (75 g) cherry tomatoes (halved)
- ½ avocado (sliced)
- 2 hard-boiled eggs (sliced)
- 4 strips crispy bacon (chopped)
- ¼ cup (30 g) crumbled blue cheese (or feta)
- ¼ cup (30 g) red onion (thinly sliced)
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 small garlic clove (minced)
- Salt & black pepper to taste
Instructions
-
Prepare the Chicken:
- Season the chicken with salt, pepper, garlic powder, and paprika.
- Dredge in flour, dip in beaten egg, then coat with panko breadcrumbs.
- Fry in hot oil (350°F/175°C) for 3-4 minutes per side until golden and crispy. Drain on paper towels. (For a healthier option, bake at 400°F/200°C for 20-25 minutes, flipping halfway.)
-
Make the Dressing:
- Whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and black pepper.
-
Assemble the Salad:
- In a large bowl, toss the lettuce with half the dressing.
- Arrange tomatoes, avocado, eggs, bacon, blue cheese, and red onion on top.
- Slice the crispy chicken and place it over the salad.
-
Serve:
- Drizzle with remaining dressing and enjoy!
Notes
- Swap blue cheese for feta or cheddar for a different flavor.
- For extra crunch, add toasted nuts or croutons.
- Make it low-carb by skipping the breadcrumbs and grilling the chicken instead.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 520
- Fat: 30g
- Carbohydrates: 22g
- Protein: 40g