Crispy Chicken Cobb Salad
This classic American Cobb salad gets an upgrade with crispy golden chicken, hard-boiled eggs, avocado, bacon, cherry tomatoes, and blue cheese, all laid out beautifully over crisp greens and drizzled with a bold and creamy homemade ranch or vinaigrette. It’s rich in texture, colorful, and loaded with protein.
Time Breakdown:
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Servings: 2–3 (main), 4 (side)
Ingredients:
For the Crispy Chicken:
2 boneless, skinless chicken breasts or thighs
Salt and pepper
1/2 cup flour (or cornstarch for gluten-free)
1 egg, beaten
1/2 cup breadcrumbs or panko
1/2 tsp paprika or garlic powder
Olive oil or neutral oil for pan-frying
Salad Components:
4–5 cups romaine, iceberg, or mixed greens
2 hard-boiled eggs, peeled and halved or quartered
1 ripe avocado, sliced
1/2 cup cherry tomatoes, halved
1/4 cup blue cheese crumbles (or feta)
2 slices cooked bacon, chopped
1/4 red onion, thinly sliced
Dressing Options (Choose One):
Simple Balsamic Vinaigrette:
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt and black pepper to taste
OR Classic Buttermilk Ranch :
1/4 cup mayo
2 tbsp Greek yogurt or sour cream
2 tbsp buttermilk or regular milk
1/2 tsp garlic powder
1/2 tsp dried dill or parsley
Salt and pepper to taste
Instructions:
Step 1: Prepare Crispy Chicken
1. Season chicken with salt and pepper.
2. Set up three bowls:
1 with flour (seasoned with paprika/garlic if using)
1 with beaten egg
1 with breadcrumbs
3. Dredge each chicken piece in flour, dip in egg, then coat in breadcrumbs.
4. Heat a skillet over medium heat with enough oil to cover the bottom.
5. Fry chicken 4–5 minutes per side, until golden brown and fully cooked (internal temp: 165°F / 74°C).
6. Transfer to a paper towel-lined plate, let rest 2–3 minutes, then slice.
Step 2: Make Dressing
Whisk all ingredients together for your chosen dressing. Taste and adjust seasoning.
Step 3: Assemble the Salad
1. On a large platter or in bowls, arrange greens as a base.
2. Neatly layer: sliced chicken, avocado, tomatoes, egg, bacon, cheese, and onions.
3. Drizzle with dressing just before serving or serve on the side.
Tips & Variations:
Healthy Version: Use grilled or air-fried chicken instead of pan-fried.
Add Crunch: Toss in croutons or roasted chickpeas.
Make It Ahead: Keep components separate and assemble just before serving.
No blue cheese? Try goat cheese or sharp cheddar.
Frequently Asked Questions
Q: Can I use rotisserie or leftover chicken?
A: Yes! Just slice or shred and skip the frying step for a quicker salad.
Q: Can I make it dairy-free?
A: Yes! Skip cheese and use a vinaigrette instead of ranch.
Q: Is this salad keto-friendly?
A: Yes, with minor tweaks (no breadcrumbs, use keto dressing, skip croutons).
Nutritional Information
Calories ~550–650 kcal
Protein 35–40 g
Carbohydrates 20–25 g
Fat 35–40 g
Fiber 5 g
Sugar 4 g
Sodium ~700 mg