Servings
Font
Back
0 from 18 votes

Crunchy Chicken Cobb Salad

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.  

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 servings
Calories: 315 kcal
Course: Main Course
Cuisine: American

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

Instructions

Make and bake the chicken nuggets
    Cup of Yum
  1. Preheat the oven to 400°F. Line a sheet pan with parchment paper, and set aside.
  2. Cut the chicken into bite-sized pieces. Place in a bowl.
  3. Season the chicken with salt, pepper, garlic powder, onion powder and sweet paprika. Toss until coated.
  4. Break the egg into a bowl and season with the salt and pepper. Sprinkle the panko breadcrumbs into another bowl.
  5. Dip the seasoned chicken into the egg wash mixture, then transfer to the panko, moving around until coated in the breadcrumbs.
  6. Place on a prepared sheet pan, and repeat until all the chicken nuggets are coated.
  7. Spritz the chicken nuggets with the avocado oil spray. This will help them crisp up.
  8. Bake in the preheated oven for 20-25 minutes.
  9. Remove from oven, and let cool slightly.
Make the Salad
  1. 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.
  2. Hard boil the eggs. Once cooked and slightly cooled, remove the shells, slice and set aside.
  3. Chop the romaine into bite-sized pieces, and transfer to a serving bowl.
  4. Chop the green onions, and sprinkle on top of the romaine.
  5. Wash the cherry tomatoes, cut them in half and place on top of the salad.
  6. Sprinkle the hard boiled eggs, bacon and chicken nuggets on top of the salad.
  7. Slice an avocado and top the salad with this.
  8. 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.
  9. 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

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

% 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.