Crispy Chicken Cobb Salad
A Crispy Chicken Cobb Salad is a hearty, colorful, and protein-packed meal that mixes classic Cobb ingredients—creamy avocado, crisp lettuce, tomatoes, eggs, bacon, and blue cheese—with the extra crunch of golden, breaded chicken. It’s satisfying enough for lunch or dinner and perfect for meal prep or entertaining.
Time Overview
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 4
Ingredients
For the Crispy Chicken
2 large chicken breasts, sliced in half horizontally (to make 4 cutlets)
1 cup buttermilk (or milk + 1 tbsp lemon juice)
1 ½ cups panko breadcrumbs
½ cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
½ tsp black pepper
2 eggs, beaten
Oil for frying (or bake/air fry—directions below)
For the Salad
6 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 large avocado, sliced
4 hard-boiled eggs, sliced
6 slices cooked bacon, crumbled
½ cup blue cheese crumbles (or feta if preferred)
½ cup corn (optional)
½ small red onion, thinly sliced
For the Dressing (Classic Cobb Dressing)
⅓ cup olive oil
3 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 clove garlic, minced
Salt & pepper to taste
Instructions
Step 1 — Prepare the Chicken
Place chicken cutlets in a bowl with buttermilk; let sit 10 minutes.
In one shallow bowl, add flour + paprika + garlic powder + onion powder + salt + pepper.
In another bowl, add the beaten eggs.
In a third bowl, add panko breadcrumbs.
Coat chicken in flour → egg → panko. Press gently to help crumbs stick.
Cooking Options:
Pan-Fry:
Heat ½ inch oil in a skillet over medium-high.
Fry chicken 3–4 minutes per side until golden and cooked to 165°F (74°C).
Bake:
Preheat oven to 400°F (200°C).
Place on a baking sheet, spray lightly with oil, bake 18–22 minutes.
Air Fry:
Air fry at 390°F (200°C) for 12–15 minutes, flipping once.
Let chicken rest 5 minutes, then slice.
Step 2 — Prepare the Salad
Add chopped romaine to a large serving bowl or platter.
Arrange tomatoes, avocado, eggs, bacon, red onion, corn, and cheese in neat rows (classic Cobb style).
Step 3 — Make the Dressing
Whisk together olive oil, vinegar, Dijon, Worcestershire, garlic, salt, and pepper.
Taste and adjust.
Step 4 — Assemble
Place sliced crispy chicken on top of the arranged salad ingredients.
Drizzle with dressing just before serving.
Tips for the Best Crispy Chicken Cobb Salad
Use panko for extra crunch.
Slice chicken thin for faster, crispier cooking.
Don’t dress the salad until ready to eat to prevent sogginess.
Swap blue cheese for feta or cheddar if you prefer.
Add extra crunch with croutons or roasted chickpeas.
Q & A Section
Q1: Can I make this salad ahead of time?
Yes! Prep and store ingredients separately—especially the dressing and chicken—to keep everything fresh. Add avocado right before serving.
Q2: What’s the best substitute for blue cheese?
Feta, goat cheese, shredded sharp cheddar, or even mozzarella pearls work great.
Q3: Can I use grilled chicken instead of crispy chicken?
Absolutely. Grilled, baked, or rotisserie chicken all work if you want a lighter option.
Q4: How can I make this recipe gluten-free?
Use gluten-free breadcrumbs and gluten-free flour. Everything else is naturally gluten-free.
Q5: What dressing goes best with Cobb salad?
Red wine vinaigrette is classic, but ranch, blue cheese dressing, or honey mustard are excellent alternatives.