Chicken Cobb Salad
Description
Indulge in a hearty Chicken Cobb Salad bursting with flavours and textures. This recipe combines crispy golden chicken, crisp veggies, creamy avocado, tangy blue cheese, and a zesty dressing for a satisfying and wholesome meal.
Ingredients
Breaded Chicken Nuggets
Greens
Vegetables
Cheese
Extras
Dressing
Instructions
Video
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Marinate the chicken (1 hour)
Combine egg, buttermilk, garlic powder, paprika, onion powder, salt, and pepper in a bowl. Toss diced chicken in the mixture until well coated. Cover the bowl and refrigerate for 1 hour.
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Bread the chicken
- Combine flour, panko, salt, and pepper in a shallow dish. - Remove excess marinade from the chicken pieces, coat them in the flour-panko mixture, and place on a tray. - Lightly spray cooking oil on all sides of the chicken to enhance crispiness in the air fryer.
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Air-fry the chicken
- Preheat air fryer to 200°C/400°F.
- Arrange chicken in a single layer (work in batches). Air-fry 8–12 minutes, flipping halfway, until golden and cooked through (internal temp 74°C/165°F). Transfer to a rack to stay crisp.
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Cook bacon and eggs
- Bacon: Cook until crisp; drain and chop.
- Eggs: Simmer 9–10 minutes, cool in ice water, peel, and halve.
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Make the dressing
- Blend garlic, mustard, red wine vinegar, lemon juice, honey, salt, and pepper.
- With the blender running, slowly stream in olive oil until emulsified. Taste and adjust salt, pepper, and honey.
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Assemble the salads
- In a large bowl or on a platter, lay down shredded romaine.
- Arrange lines or clusters of bacon, tomatoes, warm, crispy chicken, avocado, egg halves, and blue cheese.
- Drizzle some dressing over the top and serve the rest on the side.
Note
Tips and swaps
- Extra-crispy chicken: Double-dip—after dredging, dunk briefly back into the marinade, then dredge again. Air-fry 1–2 minutes longer if needed.
- Gluten-free: Use GF flour and panko, or crushed GF cornflakes.
- Make-ahead: Marinate chicken up to 12 hours; dressing keeps 1 week refrigerated.
- Add-ons: Thinly sliced red onion, cucumber, or chives work well.
- Portioning: For 4, plan about 2 cups lettuce, 100–125 g chicken, 1.5 slices bacon, half an egg to 1 egg, 1/4 avocado, and 2–3 tbsp dressing per serving.
Serving note
- Dress just before eating, or toss the lettuce with a little dressing first and finish with a light drizzle to keep the chicken crisp.
Chicken, Cobb Salad, Avocado, Bacon, Blue Cheese
