If you are on the hunt for a salad that delivers big on flavor, texture, and satisfaction, look no further than this Crusted Chicken Cobb Salad with Honey Mustard Dressing Recipe. It’s everything you love about a classic Cobb salad but taken up a notch with a perfectly crispy, golden-crusted chicken breast and a luscious, tangy-sweet honey mustard dressing. Crisp greens, creamy avocado, smoky bacon, and bold blue cheese combine with the warmth of freshly fried chicken to create a harmony of tastes that’s truly irresistible. Whether you’re cooking for a busy weeknight dinner or impressing friends at a weekend gathering, this recipe is sure to become a favorite you reach for again and again.
Ingredients You’ll Need
Gathering the right ingredients for this Crusted Chicken Cobb Salad with Honey Mustard Dressing Recipe is a breeze. Each component plays an essential role, whether adding crunch, creaminess, or bright pops of freshness that balance the dish beautifully.
- Butter lettuce or Romaine lettuce: The crisp, fresh foundation that adds vibrant green color and refreshing crunch.
- Blue cheese (2 oz): Offers a rich, tangy bite that contrasts perfectly with the sweet and smoky elements.
- Bacon slices (7-10): Cooked until crispy for a smoky, salty crunch that’s a must-have in any Cobb salad.
- Hard-boiled eggs (3 medium or large): Provide creamy texture and protein power to elevate the salad’s heartiness.
- Avocado (1 large): Sliced for buttery smoothness and healthy fats that soften the bold flavors.
- Sweet corn or grilled corn kernels (1 cup): Adds subtle sweetness and a little pop to keep each bite interesting.
- Salt and pepper: Simple seasonings to enhance every ingredient’s natural flavor.
- Cherry or plum tomatoes (½ cup): Bright, juicy bursts that lift the salad with acidity and color.
- Small cucumber (1): Thinly sliced for a refreshing crunch and cooling effect.
- Small red onion (1): Adds a mild sharpness and color contrast when diced or sliced thin.
- Panko or fine breadcrumbs (1 cup): Creates the crisp crust on the chicken when seasoned just right.
- Paprika, garlic powder, onion powder (½ teaspoon each): Spices to flavor the crust and give it a warm, savory kick.
- Flour (¼–½ cup): Just enough to coat the chicken and help the crust adhere well.
- Large chicken breast (1): Boneless and skinless, prepared to be the crispy star of the show.
- Large egg (1): Beaten to bind the crust ingredients together securely.
- Oil for frying: About 2–3 inches deep in a skillet to achieve a golden, crispy crust.
- Liquid honey (¼ cup): Sweetens the dressing with floral notes that complement the mustard’s sharpness.
- Grainy mustard (2 tablespoons): For texture and punch in the honey mustard dressing.
- Dijon mustard (2 tablespoons): Adds a silky, tangy depth to the dressing’s flavor profile.
- Olive oil (2 tablespoons): Smooths out the dressing and lends a rich finish.
- Fresh lemon juice (1 tablespoon): Injects brightness and acidity to balance the sweetness.
- Garlic powder (1 teaspoon): Enhances the dressing with a gentle savory note.
How to Make Crusted Chicken Cobb Salad with Honey Mustard Dressing Recipe
Step 1: Prepare the Honey Mustard Dressing
Whisk together liquid honey, grainy mustard, Dijon mustard, olive oil, freshly squeezed lemon juice, and garlic powder in a small bowl until everything is silky and fully combined. Pop it into the fridge for 10 to 15 minutes to let the flavors mingle and deepen. This dressing is the magic touch that brings all the salad ingredients together perfectly.
Step 2: Cook the Eggs and Bacon
Boil the eggs until hard-cooked, then cool, peel, and slice them smartly—these slices add creamy richness throughout the salad. Meanwhile, crisp up your bacon slices in a skillet or oven until golden and crunchy. Transfer the cooked bacon to paper towels to absorb excess fat and crumble it finely for a salty, smoky sprinkle that’s nothing short of addictive.
Step 3: Crumb and Cook the Chicken
Set up a classic three-bowl dredging station: one with flour, another with beaten egg, and a third with a seasoned mix of panko breadcrumbs combined with paprika, garlic powder, onion powder, salt, and pepper. If needed, slice the chicken breast lengthwise to create even thickness, then gently pound it for uniform cooking. Dredge the chicken first in flour, then egg, and finally press it into the breadcrumb mixture so every inch is coated in a flavorful crust. Heat oil in a skillet over medium-high heat until shimmering, then carefully fry the chicken for about 4 minutes on each side until golden and cooked through to an internal temperature of 165°F. Drain on paper towels to keep the crust crisp and perfect.
Step 4: Assemble the Salad
Arrange your chopped lettuce or a blend of butter and Romaine lettuce on a large platter or bowl. Artfully lay out sections of blue cheese, crumbled bacon, sliced eggs, avocado, sweet corn, cherry tomatoes, cucumber, and red onion in true Cobb salad style—each ingredient gets its own spotlight to create a beautiful mosaic of colors and flavors.
Step 5: Add the Chicken and Dressing
Slice the piping-hot crusted chicken and place it over the arranged salad. Drizzle the chilled honey mustard dressing on top or serve it on the side so everyone can add their favorite amount. This final touch melds the crispy chicken with fresh veggies and tangy dressing, making every bite a delight.
Step 6: Serve Fresh
For the absolute best taste and texture, serve the salad the moment it’s assembled. The warm, crisp chicken against cool, fresh veggies and creamy accompaniments makes this Crusted Chicken Cobb Salad with Honey Mustard Dressing Recipe truly unforgettable.
How to Serve Crusted Chicken Cobb Salad with Honey Mustard Dressing Recipe
Garnishes
Feel free to add fresh herbs like chopped parsley or chives for a pop of green and extra freshness. A sprinkle of freshly cracked black pepper or a few red pepper flakes can add a subtle heat that plays well with the honey mustard dressing. Lemon wedges on the side are also a delightful option for those who love to brighten their salads even more.
Side Dishes
This salad is wonderfully filling on its own but pairs beautifully with crusty bread or garlic rolls to soak up any leftover dressing. A chilled glass of crisp white wine or iced tea complements the flavors perfectly, turning your meal into a full-on delightful dining experience.
Creative Ways to Present
Instead of a traditional plated salad, try serving this Crusted Chicken Cobb Salad with Honey Mustard Dressing Recipe in mason jars layered for meal prep or picnic-style enjoyment. You can also present each component in small bowls family-style for guests to assemble their own salads—this interactive approach can be a lot of fun and lets everyone customize their plate exactly how they like it.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the chicken, salad components, and honey mustard dressing stored separately in airtight containers in the fridge. This way, you maintain the chicken’s crispness and the veggies stay fresh without getting soggy.
Freezing
The crusted chicken can be frozen after cooking, wrapped tightly in foil or plastic wrap, then stored in a freezer-safe container or bag. However, it’s best to avoid freezing the fresh salad ingredients and dressing as they won’t maintain their texture and flavor well.
Reheating
Reheat the crusted chicken gently in a skillet over medium heat or in the oven to preserve its crispy crust. Avoid the microwave if you want to maintain crunchiness. Once warm, add it back to your freshly tossed salad and drizzle with dressing for a satisfying meal.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and tend to stay juicier. Just ensure they’re pounded to an even thickness for even cooking.
Is the honey mustard dressing sweet or tangy?
The dressing has a beautiful balance of both. The honey lends a gentle sweetness, while the dijon and grainy mustard provide tang and a bit of bite, making it both refreshing and flavorful.
Can I prepare the salad in advance?
Yes, but to keep everything fresh and crisp, it’s best to prepare the dressing and cook the chicken ahead of time while assembling the salad just before serving.
What can I substitute for blue cheese if I don’t like it?
Feta cheese or goat cheese are excellent alternatives that add creaminess and tang without overpowering the other flavors.
Is this recipe suitable for a low-carb diet?
Yes, if you swap the panko breadcrumbs for a low-carb crusting option like crushed pork rinds or almond flour, this salad becomes a delicious low-carb meal option.
Final Thoughts
I can’t recommend this Crusted Chicken Cobb Salad with Honey Mustard Dressing Recipe enough. It’s fresh, hearty, and bursting with complementary flavors and textures that’ll delight every palate. Whether for a family meal or a casual get-together, it’s a fantastic dish that feels special without requiring complicated steps. Grab these simple ingredients and enjoy the deliciousness you create—it’s truly one of those recipes that will have everyone asking for seconds!
Print
Crusted Chicken Cobb Salad with Honey Mustard Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: American
Description
A vibrant and satisfying Crusted Chicken Cobb Salad featuring crispy panko-coated chicken breast, fresh vegetables, hard-boiled eggs, crispy bacon, and blue cheese, all drizzled with a tangy honey mustard dressing. This recipe combines crunchy textures and rich flavors for a hearty, colorful salad perfect for a quick lunch or light dinner.
Ingredients
For the Salad
- 1 head butter lettuce or Romaine lettuce, washed and roughly chopped
- 2 oz blue cheese
- 7–10 bacon slices, cooked and crumbled
- 3 medium or large hard-boiled eggs, sliced
- 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
For the Crusted Chicken
- 1 cup panko or fine breadcrumbs
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 large boneless, skinless chicken breast (or thighs)
- ¼–½ cup flour, just enough to coat the chicken
- 1 large egg, beaten
- Oil for frying, enough for 2–3 inches deep in skillet
For the Honey Mustard Dressing
- ¼ cup liquid honey
- 2 tablespoons grainy mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon garlic powder
Instructions
- Prepare the Honey Mustard Dressing: In a small bowl, whisk together liquid honey, grainy mustard, Dijon mustard, olive oil, lemon juice, and garlic powder until smooth and well combined. Cover and refrigerate for 10–15 minutes to meld the flavors.
- Prepare the Eggs and Bacon: Hard boil the eggs, cool, peel, and slice them. Cook bacon until crispy, drain on paper towels, then crumble.
- Prep the Chicken for Crusting: If chicken breast is thick, slice lengthwise and pound between plastic wrap to even thickness. Set up three shallow bowls with flour, beaten egg, and panko breadcrumb mixture seasoned with paprika, garlic powder, onion powder, salt, and pepper.
- Crust the Chicken: Dredge chicken pieces first in flour, then dip into beaten egg, and lastly coat thoroughly with seasoned breadcrumbs.
- Fry the Chicken: Heat oil (2–3 inches deep) in a skillet over high heat until shimmering. Carefully fry chicken for about 4 minutes per side until golden, crispy, and cooked through to an internal temperature of 165°F. Drain on paper towels.
- Assemble the Salad: Arrange chopped lettuce on a platter or large bowl. Neatly place blue cheese, bacon, sliced eggs, avocado, corn, tomatoes, cucumber, and red onion in sections or rows Cobb-style on top of the lettuce.
- Add the Chicken and Dressing: Slice the crispy crusted chicken and lay it over the arranged salad. Drizzle the chilled honey mustard dressing over the salad or serve it on the side.
- Serve Immediately: Serve the salad fresh so the chicken remains warm and crispy for the best texture and flavor.
Notes
- You can substitute chicken thighs for chicken breast for a juicier result.
- Make sure oil is hot enough before frying to ensure a crispy crust without absorbing excess oil.
- Use fresh lemon juice in the dressing for the best brightness and flavor.
- Serve the dressing on the side if you prefer guests to control the amount of dressing.
- Leftover crusted chicken can be stored and added cold to other salads or sandwiches.
