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.
½head of butter lettuce or a store-bought salad mixroughly chopped
3-4cupsRomaine lettucewashed and roughly chopped
7-10bacon slicescooked and crumbled
1cupsweet corn or freshly boiled or grilled corn kernels
alt and pepper to taste
1medium red onionsliced thin
and pepper to taste
2medium skinless boneless chicken breasts
¼cupgluten-free all-purpose flouryou only need to coat the chicken breast, so may end up using less
1-2large eggslightly beaten
Nut or Vegetable Oil for cooking
Honey Dijon Dressing
1tablespoonlemon juicefreshly squeezed
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.