Crunchy Chicken Cobb Salad
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
315 kcal
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Course
Main Course
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Cuisine
American
Crunchy Chicken Cobb Salad
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Topped with lots of veggies, ultra-crispy chicken and a succulent honey mustard dressing, this Chicken Cobb Salad is going to transform mealtime. This recipe is great for a healthy lunch or dinner, or you can make all the parts in advance for easy meal prep.
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Ingredients
Chicken Nuggets
- 1 ½ lb. chicken breasts cut into bite-sized pieces
- 1 egg beaten
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon sweet paprika
- 1 ½ cups panko breadcrumbs
- Avocado oil spray
Salad
- 12 oz. romaine lettuce chopped
- 7 slices Bacon fried and chopped
- 2 green onions chopped
- 1 cup cherry tomatoes halved (7 oz.)
- ½ cup shredded sharp cheddar (2 oz.)
- 4 hard boiled eggs sliced
- 1 avocado sliced
- honey mustard dressing
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Instructions
Make and bake the chicken nuggets
- Preheat the oven to 400°F. Line a sheet pan with parchment paper, and set aside.
- Cut the chicken into bite-sized pieces. Place in a bowl.
- Season the chicken with salt, pepper, garlic powder, onion powder and sweet paprika. Toss until coated.
- Break the egg into a bowl and season with the salt and pepper. Sprinkle the panko breadcrumbs into another bowl.
- Dip the seasoned chicken into the egg wash mixture, then transfer to the panko, moving around until coated in the breadcrumbs.
- Place on a prepared sheet pan, and repeat until all the chicken nuggets are coated.
- Spritz the chicken nuggets with the avocado oil spray. This will help them crisp up.
- Bake in the preheated oven for 20-25 minutes.
- Remove from oven, and let cool slightly.
Make the Salad
- Fry the bacon until cooked to your level of liking in a skillet over medium-high heat. Remove from the heat, pat dry and let cool, then crumble and set aside.
- Hard boil the eggs. Once cooked and slightly cooled, remove the shells, slice and set aside.
- Chop the romaine into bite-sized pieces, and transfer to a serving bowl.
- Chop the green onions, and sprinkle on top of the romaine.
- Wash the cherry tomatoes, cut them in half and place on top of the salad.
- Sprinkle the hard boiled eggs, bacon and chicken nuggets on top of the salad.
- Slice an avocado and top the salad with this.
- Pour on the dressing (I used about ½ cup of dressing for this size salad), and toss until everything is coated. You could also let each person drizzle on their salad dressing once they have a bowl.
- Enjoy immediately.
Notes
- Store the nuggets separately from the salad, if possible. Reheat in the oven or the air fryer to crisp them up again.
- Store everything in airtight containers in the refrigerator for 2-3 days. The salad will become soggy if you have tossed it in the salad dressing.
Nutrition Information
Show Details
Serving
1 serving
Calories
315kcal
(16%)
Carbohydrates
13g
(4%)
Protein
27g
(54%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
9g
Cholesterol
177mg
(59%)
Sodium
452mg
(19%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 315kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 27g | 54% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 177mg | 59% |
| Sodium | 452mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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