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Chicken Cobb Salad

Chicken Cobb Salad is all about the layers and this salad is filled with the classic goodies like romaine lettuce, bacon, avocado, cherry tomatoes, red onion and hard boiled eggs. My recipe is made with the best oven-baked juicy, crispy chicken and dressed with a simple (but awesome) homemade balsamic vinaigrette dressing. It's a hearty, summertime favorite!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Author Tawnie Graham of Kroll's Korner

Ingredients

For the crispy chicken

  • 2 large boneless, skinless chicken breasts, sliced in half and pounded to about 1-inch thick pieces
  • 3 cups cornflakes
  • 1/2 cup Parmesan cheese, finely grated
  • 1 tsp. kosher salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. paprika
  • black pepper
  • 1/4 cup all purpose flour
  • 2 eggs, whisked

For the dressing

  • 1/4 cup olive oil
  • 1-2 Tbsp. Dijon mustard
  • 1-2 Tbsp. honey
  • 1 Tbsp. balsamic vinegar
  • 1/4 tsp. garlic powder
  • salt, pepper, chili flakes to taste

For the salad

  • 8-10 cups romaine lettuce, washed and chopped
  • 4 hard boiled eggs, halved or quartered
  • 8 slices thick cut bacon, cooked and chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 large red onion, diced
  • 1 large avocado, sliced or cubed
  • 1/2 cup bleu cheese, crumbed
US Customary - Metric

Instructions

  • Make the crispy chicken: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Spray a cooling rack with non stick spray and set on the parchment paper. Slice chicken breasts horizontally into 2 even pieces. Place chicken on a cutting board, cover with plastic wrap and pound with a rolling pin or meat tenderizer tool until 1/2-inch thick.
    2 large boneless, skinless chicken breasts, sliced in half and pounded to about 1-inch thick pieces
  • In a gallon sized baggie, add the cornflakes, Parmesan and seasonings. Crush until you have fine crumbs (I usually use a rolling pin for this). Grab 3 shallow bowls. Pour the cornflake mixture into 1 shallow bowl, add the flour to another, and the eggs in the last bowl.
    3 cups cornflakes, 1/2 cup Parmesan cheese, finely grated, 1 tsp. kosher salt, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/4 tsp. paprika, black pepper, 1/4 cup all purpose flour, 2 eggs, whisked
  • Dredge the chicken in the flour first, shaking off any excess. Then using your other hand, dip in the egg, then with your dry hand dip the chicken into the cornflake mixture coating each side. Place chicken on the prepared baking sheet and repeat with remaining chicken. Bake for 15-20 minutes or until chicken is crispy and reaches an internal temperature of 165°F. Slice the chicken into thin strips.
  • Make the dressing: whisk together the ingredients in a small bowl or shake them all together in a mason jar. Taste and adjust seasonings as desired.
    1/4 cup olive oil, 1-2 Tbsp. Dijon mustard, 1-2 Tbsp. honey, 1 Tbsp. balsamic vinegar, 1/4 tsp. garlic powder, salt, pepper, chili flakes to taste
  • Assemble the salad: on a large platter, arrange the lettuce, eggs, bacon, cherry tomatoes, onion, avocado and bleu cheese. Top with the crispy chicken and serve with the balsamic vinaigrette. Season with salt and pepper. Enjoy!
    8-10 cups romaine lettuce, washed and chopped, 4 hard boiled eggs, halved or quartered, 8 slices thick cut bacon, cooked and chopped, 1 cup cherry tomatoes, halved, 1/2 large red onion, diced, 1 large avocado, sliced or cubed, 1/2 cup bleu cheese, crumbed

Video

Notes

  • I love this salad with the crispy chicken, but feel free to using any cooked, diced chicken you have on hand, or even a rotisserie chicken!
  • Storage: if you plan to have leftovers, keep the dressing on the side and don't cut the avocado until you're ready to eat. You can chop and prep everything and keep it seperated and it will stay good in the fridge for up to 3 days.