This modern twist on the classic Cobb salad swaps the grilled chicken for crispy breaded cutlets, making it even more satisfying. Paired with rich avocado, creamy eggs, crisp veggies, and a tangy dressing — it's a meal-sized salad that never feels like "just a salad."
Ingredients:
For the Chicken:
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2 boneless, skinless chicken breasts
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½ cup flour
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1 egg, beaten
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¾ cup breadcrumbs (Panko preferred for extra crunch)
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½ teaspoon garlic powder
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½ teaspoon paprika
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½ teaspoon salt
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¼ teaspoon black pepper
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Oil for frying (or spray if air-frying)
For the Salad:
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4 cups mixed greens (romaine, spinach, and arugula recommended)
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1 avocado, sliced
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1 cup cherry tomatoes, halved
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2 hard-boiled eggs, peeled and halved
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½ cup cooked bacon, crumbled
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¼ cup red onion, thinly sliced
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½ cup cucumber, diced
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¼ cup blue cheese or goat cheese crumbles (optional)
For the Dressing:
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½ cup ranch dressing (or blue cheese dressing)
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1 tablespoon fresh lemon juice
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1 teaspoon black pepper
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(Optional) 1 tablespoon chopped fresh chives or parsley
Equipment Needed:
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Frying pan or air fryer
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Bowls for dredging
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Whisk
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Salad bowl
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Tongs
Instructions:
Step 1: Bread and Cook the Chicken
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Set up a dredging station:
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Plate 1: flour
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Plate 2: beaten egg
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Plate 3: breadcrumbs mixed with garlic powder, paprika, salt, and black pepper.
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Dredge each chicken breast first in the flour, then dip into the beaten egg, and finally coat thoroughly in the breadcrumb mixture.
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To fry:
Heat about ¼ inch of oil in a skillet over medium-high heat. Fry the breaded chicken breasts for about 3–4 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). -
To air-fry:
Preheat the air fryer to 400°F (200°C). Spray chicken lightly with oil. Air fry for 10–12 minutes, flipping halfway through, until crispy and cooked through. -
Set aside to cool slightly, then slice into strips.
Step 2: Prepare the Salad Ingredients
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Halve the cherry tomatoes.
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Slice the avocado.
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Slice the red onion thinly.
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Dice the cucumber.
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Crumble the bacon if not already done.
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Peel and halve the hard-boiled eggs.
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Wash and dry the greens.
Arrange all ingredients in neat rows or clusters over the greens for a classic Cobb salad look.
Step 3: Make the Dressing
Whisk together the ranch dressing (or blue cheese dressing), lemon juice, and black pepper. Stir in fresh herbs if using.
Taste and adjust seasoning as needed.
Step 4: Assemble and Serve
Place a generous bed of mixed greens in a large bowl or platter.
Arrange the crispy chicken, avocado slices, halved eggs, cherry tomatoes, red onion, cucumber, bacon crumbles, and cheese (if using) in separate sections across the top.
Drizzle with dressing just before serving, or serve dressing on the side for guests to add themselves.
Optional: Garnish with extra chopped herbs and freshly cracked black pepper.
Tips & Variations:
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Make it lighter: Bake or air-fry the chicken instead of deep-frying.
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Shortcuts: Use pre-cooked chicken tenders or rotisserie chicken if short on time.
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Dressing Swap: This salad also works beautifully with honey mustard, Caesar, or a simple vinaigrette.
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Storage: Best assembled fresh. If prepping ahead, keep components separate and combine just before serving.
Final Thoughts:
This Crispy Chicken Cobb Salad is all about textures — the crunch of the chicken, the crisp greens, the creamy avocado, and the juicy tomatoes — tied together with a punchy, creamy dressing. It's a full, balanced meal in one colorful bowl.