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
Scale
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.
