Description
This Crusted Chicken Cobb Salad with Honey Mustard Dressing is a hearty and flavorful twist on the classic Cobb salad, featuring crispy coated chicken breast, fresh vegetables, creamy avocado, blue cheese, crunchy bacon, and a sweet-tangy homemade honey mustard dressing. It’s the perfect main-course salad for lunch or dinner, combining satisfying protein with vibrant, fresh ingredients.
Ingredients
Units
Scale
Salad
- 1 head of butter lettuce or Romaine lettuce or a mix of two, washed and roughly chopped
- 2 oz blue cheese
- 7–10 bacon slices, cooked and crumbled
- 3 medium or large hard-boiled eggs
- 1 large avocado, sliced
- 1 cup sweet corn or freshly boiled or grilled corn kernels
- Salt and pepper to taste
- 1/2 cup cherry or plum tomatoes
- 1 small cucumber, sliced
- 1 small red onion, diced or sliced thin
Chicken
- 1 cup panko or fine breadcrumbs
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 large chicken breast, boneless, skinless (or substitute with boneless, skinless chicken thighs)
- 1/4–1/2 cup flour (just enough to coat the chicken breast)
- 1 large egg
- Oil for cooking (enough for frying, about 2-3 inches deep in skillet)
Honey Mustard Dressing
- 1/4 cup liquid honey
- 2 tablespoon grainy mustard
- 2 tablespoon Dijon mustard
- 2 tablespoon olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon garlic powder
Instructions
- Prepare the Honey Mustard Dressing: In a small bowl, whisk together the liquid honey, grainy mustard, Dijon mustard, olive oil, freshly squeezed lemon juice, and garlic powder until smooth and well combined. Cover and chill in the refrigerator for 10–15 minutes to allow flavors to blend.
- Prepare the Eggs and Bacon: Hard boil the eggs and allow them to cool before peeling and slicing. Cook the bacon until crispy, then transfer to a plate lined with parchment or paper towel to drain excess fat. Crumble the bacon when cool.
- Crumb and Cook the Chicken: Line up three shallow bowls: one with flour, one with beaten egg, and the third with panko or breadcrumbs mixed with paprika, garlic powder, onion powder, salt, and pepper. If your chicken breast is thick, slice it in half lengthwise. Place the chicken on a board, cover with plastic wrap, and gently pound to even out its thickness. Coat each chicken piece first in flour, then dip in the beaten egg, and finally press into the breadcrumb mixture to coat thoroughly. Heat 2–3 inches of cooking oil in a skillet over high heat. Once hot and shimmering, carefully add the chicken and fry for about 4 minutes per side, or until golden, crispy, and cooked through. Ensure the internal temperature reaches 165°F. Drain on a plate lined with paper towels.
- Assemble the Salad: On a large platter or in a wide bowl, arrange the chopped lettuce, blue cheese, cooked bacon, sliced eggs, avocado, sweet corn, cherry/plum tomatoes, cucumber, and red onion in sections or lines, Cobb-salad style.
- Add the Chicken and Dressing: Slice the crusted chicken and lay it on top of the arranged salad. Drizzle with the chilled honey mustard dressing or serve the dressing on the side for guests to add to their taste.
- Serve Fresh: For the best flavor and texture, serve the salad immediately after assembling, while the chicken is still warm and crisp.
Notes
- You can use your favorite store-bought chicken seasoning blend instead of paprika, onion, and garlic powder for the chicken coating.
- Chilling the dressing for at least 10–15 minutes helps the flavors meld together for a better taste.
- Mix lettuce types for added flavor and texture.
- The chicken can also be prepared with thighs if preferred; adjust cooking time accordingly.
- This salad is best enjoyed fresh while the chicken is crispy.
Nutrition
- Serving Size: 1/4 of salad
- Calories: 630
- Sugar: 15g
- Sodium: 1100mg
- Fat: 38g
- Saturated Fat: 9g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 39g
- Cholesterol: 205mg
