Best Crispy Chicken Cobb Salad
This vibrant Cobb salad combines crispy golden chicken, fresh greens, ripe avocado, eggs, and a zesty dressing for a perfect balance of flavor and texture. It’s high in protein, satisfying enough for lunch or dinner, and every bite bursts with crunch and creaminess.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 2 large salads
Ingredients
For the Crispy Chicken:
2 small chicken breasts (boneless, skinless)
Salt and black pepper, to taste
½ tsp garlic powder
½ tsp paprika
¼ cup all-purpose flour
1 egg, beaten
½ cup breadcrumbs (panko for extra crispiness)
2 tbsp olive oil
(Optional: use air fryer or oven for a lighter version — instructions below)
For the Salad Base:
3 cups chopped romaine lettuce (or mixed greens)
½ cup cherry tomatoes, halved
½ avocado, sliced
2 hard-boiled eggs, halved or quartered
¼ cup cooked corn kernels
¼ small red onion, thinly sliced
2 tbsp crumbled feta or blue cheese
1 tbsp chopped parsley
For the Dressing:
2 tbsp olive oil
1 tsp Dijon mustard
½ tsp honey
Salt & pepper to taste
Optional: pinch of garlic powder or oregano for extra flavor
Instructions
Step 1: Prepare the Crispy Chicken
Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
Set up dredging stations: one plate with flour, one with beaten egg, and one with breadcrumbs.
Dip chicken in flour → egg → breadcrumbs, pressing to coat evenly.
Heat olive oil in a skillet over medium heat.
Cook chicken for 4–5 minutes per side, until golden brown and fully cooked (internal temp: 75°C / 165°F).
Rest 5 minutes, then slice into strips.
Air Fryer Option:
Spray lightly with oil and air-fry at 200°C (400°F) for 10–12 minutes, flipping halfway.
Oven Option:
Bake on a parchment-lined tray at 200°C (400°F) for 20–22 minutes, until crispy.
Step 2: Make the Dressing
In a small jar or bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper.
Taste and adjust — add more honey for sweetness or vinegar for tang.
Step 3: Assemble the Salad
Arrange lettuce in a large serving bowl or plate.
Neatly arrange tomatoes, avocado, boiled eggs, corn, red onion, and cheese in rows.
Place sliced crispy chicken on top.
Drizzle generously with homemade dressing.
Garnish with parsley or extra cheese if desired.
Notes & Tips
For extra crunch, add toasted nuts or crispy chickpeas.
You can use grilled or air-fried chicken tenders for a lighter option.
Make it Mediterranean-style by adding olives, cucumber, and a yogurt dressing.
Keep components separate if prepping for lunch — combine just before serving to maintain crispiness.
Frequently Asked Questions
Q: Can I make the chicken ahead of time?
Yes! Store in an airtight container for up to 2 days and reheat in the oven or air fryer before serving.
Q: What dressing pairs best besides vinaigrette?
Try a creamy garlic yogurt, ranch, or honey mustard — all complement crispy chicken beautifully.
Q: Can I make it vegetarian?
Yes — swap chicken for crispy tofu or chickpeas.
Nutritional Information
Calories: ~600 kcal
Protein: 42g
Carbohydrates: 28g
Fat: 35g
Fiber: 6g
Calcium: 20% DV