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Chicken Cobb Salad

Prep Time 1 hr
Cook Time 30 mins
Rest Time 10 mins
Total Time 1 hr 40 mins
Difficulty: Beginner
Servings: 4
Calories: 500
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
  • 2 Boneless Skinless Chicken Breast (diced into 2–2.5 cm pieces)
  • 1 Egg
  • 1/2 cup Buttermilk
  • 3/4 cup All Purpose Flour
  • 1 cup Panko Breadcrumbs
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
    • Greens
  • 2 Romaine Hearts (Shredded)
  • Cooking Spray for (Air - Fryer)
    • Vegetables
  • 3 Tomatoes (Medium Diced)
  • 1 Large Avocado (Sliced)
    • Cheese
  • 1 cup Blue cheese (Crumbled.)
    • Extras
  • 4 large Boiled eggs (Halved)
  • 6 Slices Bacon (cooked until crisp and chopped)
    • Dressing
  • 3 cloves Garlic
  • 1 tablespoons Mustard
  • 1/4 cup Red wine vinegar
  • 1/4 cup Fresh Lemon juice
  • 1 tablespoons Honey
  • 1 cup Olive oil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Cook bacon and eggs
    • Bacon: Cook until crisp; drain and chop.
    • Eggs: Simmer 9–10 minutes, cool in ice water, peel, and halve.
  5. 5
    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.
  6. 6
    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.
Keywords: Chicken, Cobb Salad, Avocado, Bacon, Blue Cheese
Read it online: https://happyandeasyeating.com/recipe/chicken-cobb-salad/