Crispy Cobb Salad With Breaded Chicken
Crispy cobb salad with breaded chicken is a new twist on a traditional recipe. Juicy pan-fried chicken in seasonings and with crunchy panko crust, mixed into an incredibly loaded salad with eggs, blue cheese, cherry tomatoes, avocados, and creamy Honey Dijon dressing.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
Cobb Salad
- ½ head of butter lettuce or a store-bought salad mix, roughly chopped
- 3-4 cups Romaine lettuce, washed and roughly chopped
- 2 oz blue cheese
- 7-10 bacon slices, cooked and crumbled
- 2-3 hard-boiled eggs
- 2 medium avocados, sliced
- 1 cup sweet corn or freshly boiled or grilled corn kernels
- alt and pepper to taste
- ½ cup cherry tomatoes
- 1 small cucumber, sliced
- 1 medium red onion, sliced thin
Breaded Chicken
- 1 cup gluten-free panko
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ -1 teaspoon salt
- and pepper to taste
- 2 medium skinless boneless chicken breasts
- ¼ cup gluten-free all-purpose flour, you only need to coat the chicken breast, so may end up using less
- 1-2 large eggs, lightly beaten
- Nut or Vegetable Oil for cooking
Honey Dijon Dressing
- ¼ cup honey, liquid
- 2 tablespoon grainy mustard
- 2 tablespoon dijon mustard
- 2 tablespoon olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon garlic powder
INSTRUCTIONS
- Lettuce. Add the chopped lettuce into a large bowl, and season with some salt, black pepper, and a drizzle of lemon or lime juice. Massage the leaves well for 3-5 minutes. Let stand for 10 minutes. (Optional but does help the lettuce soften and soak up some flavors).
- Dressing. Whisk all the ingredients in a medium bowl or mason jar. Stir or shake like crazy and let chill in the fridge for 10-15 minutes.
- Chicken. Wash and dry the chicken. Pound it just a little bit to ensure even cooking. Prepare three plates or shallow dishes. One by one, dip each chicken breast first in flour, beaten egg, and then panko with seasonings.
- Warm up cooking oil in a large nonstick skillet over medium-high heat. Cook chicken for 4 minutes on both sides or until golden brown and crispy. Make sure to keep an eye on the heat so the panko doesn’t get burn way quickly. To ensure chicken doneness, use a kitchen thermometer to register 165 degrees Fahrenheit inserted into the thickest part of the chicken. Set aside on a plate with a paper towel to absorb the excess oil. Slice chicken into smaller strips or just cubes in bite-size pieces.
- Cobb Salad Assembly. Arrange all the vegetables in a serving bowl or platter. On top of the salad add crispy chicken strips and drizzle with honey mustard dressing (this dressing is highly recommended but you can use your favorite dressing here). Season with salt and black pepper if needed. Serve while the chicken is still warm.
VIDEO
ADD YOUR OWN PRIVATE NOTES
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!