Crispy Chicken Cobb Salad
Features crunchy chopped romaine, thick-cut bacon, perfectly hard-boiled eggs, juicy grape tomatoes, ripe avocados, roasted corn and the crispiest chicken then topped with a zesty homemade red wine vinaigrette and big chunks of blue cheese.
Servings: 4
Ingredients
For the vinaigrette:
- 1/4 cup extra virgin olive oil
- 1.5 tbsp red wine vinegar
- 1/2 lemon juiced
- 1 tbsp honey
- 1/2 tsp Dijon mustard
- 2 garlic cloves minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For the crispy chicken:
- 1/5-2 lbs boneless skinless chicken breast sliced into thin cutlets (butterfly cut)
- 1/2 cup flour
- 2 eggs whisked
- 1/2 cup italian breadcrumbs
- 2/3 cup panko
- 1.5 cups peanut oil
For the salad:
- 6 pieces cooked thick cut bacon broken into pieces
- 4 hard boiled eggs sliced
- 1 head romaine lettuce (about 6-8 cups) washed and chopped
- 1 cup grape tomatoes halved
- 1 avocado sliced
- 1-2 corn on the cob grilled and sliced off cob
- 3 oz blue cheese crumbled or cut into small chunks
Instructions
For the vinaigrette:
- Mix together all vinaigrette ingredients in a mason jar with a lid (or bowl) and shake/mix until combined. Store in fridge until ready to use. You may need to shake up before each use.
For the crispy chicken:
- Slice chicken breast into thin cutlets (butterfly cut) or use a mallet to pound until thin.
- In a shallow dish, add flour. In a separate shallow dish, add eggs and whisk. In a third shallow dish, mix Italian breadcrumbs and panko.
- Dredge chicken piece by piece in flour, egg, then breading, shaking off excess.
- Heat peanut oil in a large skillet over medium heat. Once shimmering it’s ready.
- Cook chicken in batches, careful not to overcrowd the pan, for 3-4 minutes per side. Remove and let rest on a wire rack to keep crispy. Sprinkle chicken with salt immediately after removing.
- Chop into pieces before adding to salad. I used about 3 cutlets for the salad and stored my leftovers to eat later in the week.
For the salad:
- Preheat oven to 400 F. Line a baking sheet with parchment paper and place bacon on top with room in-between each piece. Bake for 17-20 minutes or until desired doneness (I usually do 18 minutes). Transfer to a paper towel lined plate to absorb excess grease. Chop into pieces.
- Place eggs in a pot and add enough water to cover eggs. Bring to a boil over high heat then cover with a lid and remove from heat. Let eggs sit in covered pot off heat for 10 minutes. Immediately drain and transfer to a bowl with ice and water. Let eggs cool before peeling. Slice into rounds before adding to salad.
- Grill or boil corn then remove kernels from the cob using a sharp knife.
- Wash romaine and chop into pieces, halve tomatoes and slice avocado.
- In a large bowl, add romaine lettuce. Group ingredients in separate sections (if desired for appearance) on top of the lettuce. Add tomatoes, sliced avocado, bacon bits, corn, sliced eggs, chopped chicken and crumbled blue cheese.
- Before serving, drizzle vinaigrette all over and toss together.
Notes
- Prepare in advance: chop veggies and store separately. Cook bacon and boil eggs in advance. Make the dressing 3-4 days in advance so when you’re ready to enjoy your salad, all that’s left is tossing everything together.
- Crispy chicken leftovers: store in an airtight container in the fridge for 4 days.
- Leftover vinaigrette: store in the fridge for 5-6 days.