Full of chicken, cheese, lettuce, and more, this Chicken Cobb Salad is super fresh, tasty and easy and one of those salads that will fill you up!
I’m a salad lover by nature, but sometimes we just get sick of the same old ones. This Chicken Cobb Salad is loaded with all the ingredients.
This is one salad that you will want to make over and over again. Not only because it’s easy – but because it is super tasty, and it will keep that belly full.
Now, this is nothing like those plain salads. With a homemade honey mustard dressing, it really gives this salad a pop of flavor that sets it over the top.
Chicken and honey mustard go hand and hand, but so do all the fresh ingredients that are included in this Cobb Salad. It is a great filling lunch or dinner meal.
If you are a salad lover, but want something that is a little heartier and tastier than the normal ones, then you need to whip up this Chicken Cobb Salad.
Some of our other favorite salad recipes that we have on our site include: Doritos Taco Salad, Tuna Salad and 5 Bean Salad.
WHY THIS RECIPE WORKS:
- With tons of ingredients, it’s to make it your own.
- The homemade dressing really compliments this salad.
- You can double or triple this recipe to serve more people.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Butter lettuce or Romaine lettuce
Blue cheese
Bacon
Hard-boiled eggs
Avocado
Sweet corn
Salt
Pepper
Cherry or plum tomatoes
Cucumber, sliced
Red onion
Panko breadcrumbs
Paprika
Garlic powder
Onion powder
Chicken breast
All-purpose flour
Egg
Oil for cooking
Honey
Grainy mustard
Dijon mustard
Olive oil
Lemon juice
HOW TO MAKE A CHICKEN COBB SALAD:
- To make the dressing, whisk all the ingredients in a small bowl. Chill in the fridge for 10-15 minutes.
- Hard boil the eggs and cook the bacon. Transfer the cooked bacon to a plate lined with parchment paper.
- To make your chicken. In three bowls add each one: with flour, one with beaten egg, and the final with panko breadcrumbs mixed with paprika, salt, and black pepper. Cut chicken breasts in two lengthwise if it is too thick. Place them on an even surface such as a wooden cutting board. Cover with plastic wrap and pound lightly on both sides.
- One by one coat the chicken in flour, then egg, then panko.
- Heat up cooking oil (about 2-3 inches) in a skillet over high heat (or use a deep fryer). Once oil is hot and sizzling, carefully lower the chicken into the pan. Cook on high for 4 minutes on both sides or until golden brown, crispy, and cooked through in the center. Use a kitchen thermometer to register 165 degrees F inserted into the thickest part of the chicken. Set aside on a plate with a paper towel to absorb the excess oil.
- Arrange the salad ingredients on a large serving platter. Top with chicken and drizzle the honey mustard on top or leave the dressing on the table for each guest to add to their taste.
WHAT ARE THE BEST KIND OF BREADCRUMBS TO USE?
We really like to use panko breadcrumbs for this recipe because it really gets that crispy chicken texture. You can substitute for fine regular bread crumbs as well.
CAN I USE ANOTHER DRESSING?
The homemade honey mustard dressing for this recipe really compliments it, and its ingredients, but if you don’t want to make your own, you can buy bottled as well.
Or you can use any of your other favorite dressings for this salad, there are no rules when it comes to dressing and preference. I also love ranch on this salad.
CAN I USE OTHER SEASONINGS FOR THE CHICKEN COATING?
I used paprika, onion, and garlic powder for chicken, but you can use your favorite premade chicken seasoning blend (that most grocery stores sell) instead.
HOW TO STORE:
For the best flavor, consume right away. I don’t recommend making this ahead (except for cutting the ingredients in advance). The crusted chicken will not taste fresh and flavorful after sitting outside for a while.
The crust may become soggy and unappetizing, especially if drizzled with sauce.
Alternatively, you can cook the chicken breast with seasonings without the panko crust. This way the chicken can be reheated later if needed.
TIPS AND TRICKS:
- Use any variety of vegetables that you like for this.
- We highly recommend the homemade dressing, but you can use what you like.
- The panko can be substituted for fine breadcrumbs instead.
- This can be doubled or tripled to serve more people.
- This is best consumed right away.
- Certain parts can be made ahead, see above storage tips on how to do that.
- Omit any ingredients that do not suit your taste, this recipe is easily adaptable.
Love a good salad but find that they aren’t as flavorful and filling as you’d like? Then you have to make my Chicken Cobb Salad, you’ll want to make it over and over again.
If you like this recipe you might also like:
If you’ve tried this CHICKEN COBB SALAD let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Chicken Cobb Salad
Ingredients
Honey Mustard Dressing:
- ¼ cup honey
- 2 tablespoon grainy mustard
- 2 tablespoon dijon mustard
- 2 tablespoon olive oil
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon garlic powder
Salad:
- 1 head of butter lettuce or Romaine lettuce or a mix of two, washed and roughly chopped
- 2 ounces 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:
- 1 cup panko or sub with 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 sub with boneless skinless chicken thighs)
- ¼-½ cup all-purpose flour you only need to coat the chicken breast, so may end up using less
- 1 large egg
- Oil for cooking
Instructions
- To make the dressing, whisk all the ingredients in a small bowl. Chill in the fridge for 10-15 minutes.
- Hard boil the eggs and cook the bacon. Transfer the cooked bacon to a plate lined with parchment paper.
- To make your chicken. In three bowls add each one: with flour, one with beaten egg, and the final with panko breadcrumbs mixed with paprika, salt, and black pepper. Cut chicken breasts in two lengthwise if it is too thick. Place them on an even surface such as a wooden cutting board. Cover with plastic wrap and pound lightly on both sides.
- One by one coat the chicken in flour, then egg, then panko.
- Heat up cooking oil (about 2-3 inches) in a skillet over high heat (or use a deep fryer). Once oil is hot and sizzling, carefully lower the chicken into the pan. Cook on high for 4 minutes on both sides or until golden brown, crispy, and cooked through in the center. Use a kitchen thermometer to register 165 degrees F inserted into the thickest part of the chicken. Set aside on a plate with a paper towel to absorb the excess oil.
- Arrange the salad ingredients on a large serving platter. Top with chicken and drizzle the honey mustard on top or leave the dressing on the table for each guest to add to their taste.
Notes
- Use any variety of vegetables that you like for this.
- We highly recommend the homemade dressing but you can use what you like.
- The panko can be substituted for fine breadcrumbs instead.
- This can be doubled or tripled to serve more people.
- This is best consumed right away.
- Certain parts can be made ahead, see above storage tips on how to do that.
- Omit any ingredients that do not suit your taste, this recipe is easily adaptable.
Nutrition
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