Description
A vibrant Crusted Chicken Cobb Salad featuring crispy breaded chicken breast, fresh butter lettuce, creamy avocado, crunchy bacon, hard-boiled eggs, sweet corn, and a zesty honey mustard dressing. This hearty salad combines a variety of textures and flavors perfect for a satisfying lunch or dinner.
Ingredients
Scale
Salad:
- 1 head of butter lettuce or Romaine lettuce or a mix of two, washed and roughly chopped
- 2 oz blue cheese
- 7-10 bacon slices, cooked and crumbled
- 3 medium or large hard-boiled eggs
- 1 large avocado, sliced
- 1 cup sweet corn or freshly boiled or grilled corn kernels
- Salt and pepper to taste
- ½ cup cherry or plum tomatoes
- 1 small cucumber, sliced
- 1 small red onion, diced or sliced thin
Chicken and Coating:
- 1 cup panko or fine breadcrumbs
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 large chicken breast, boneless, skinless (or boneless, skinless chicken thighs)
- ¼–½ cup flour (just enough to coat the chicken breast)
- 1 large egg
- Oil for cooking (enough for frying, about 2–3 inches deep in skillet)
Honey Mustard Dressing:
- ¼ cup liquid honey
- 2 tablespoon grainy mustard
- 2 tablespoon Dijon mustard
- 2 tablespoon olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon garlic powder
Instructions
- Prepare the Honey Mustard Dressing: In a small bowl, whisk together the liquid honey, grainy mustard, Dijon mustard, olive oil, freshly squeezed lemon juice, and garlic powder until smooth and well combined. Cover and chill in the refrigerator for 10–15 minutes to allow flavors to blend.
- Prepare the Eggs and Bacon: Hard boil the eggs and allow them to cool before peeling and slicing. Cook the bacon until crispy, then transfer to a plate lined with parchment or paper towel to drain excess fat. Crumble the bacon when cool.
- Crumb and Cook the Chicken: Line up three shallow bowls: one with flour, one with beaten egg, and the third with panko or breadcrumbs mixed with paprika, garlic powder, onion powder, salt, and pepper. If your chicken breast is thick, slice it in half lengthwise. Place the chicken on a board, cover with plastic wrap, and gently pound to even out its thickness. Coat each chicken piece first in flour, then dip in the beaten egg, and finally press into the breadcrumb mixture to coat thoroughly. Heat 2–3 inches of cooking oil in a skillet over high heat. Once hot and shimmering, carefully add the chicken and fry for about 4 minutes per side, or until golden, crispy, and cooked through. Ensure the internal temperature reaches 165°F. Drain on a plate lined with paper towels.
- Assemble the Salad: On a large platter or in a wide bowl, arrange the chopped lettuce, blue cheese, cooked bacon, sliced eggs, avocado, sweet corn, cherry/plum tomatoes, cucumber, and red onion in sections or lines, Cobb-salad style.
- Add the Chicken and Dressing: Slice the crusted chicken and lay it on top of the arranged salad. Drizzle with the chilled honey mustard dressing or serve the dressing on the side for guests to add to their taste.
- Serve Fresh: For the best flavor and texture, serve the salad immediately after assembling, while the chicken is still warm and crisp.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F for safety.
- Use fresh or grilled corn for enhanced flavor and texture.
- Chilling the dressing helps the flavors meld and enhances taste.
- You can substitute chicken thighs if preferred, adjusting cooking times slightly.
- Serve the dressing on the side if preparing for guests to allow customization.
- The salad is best enjoyed immediately to maintain crispness of chicken and freshness of greens.
