Classic Chicken Cobb Salad
This crispy chicken Cobb salad is easy to make in an air fryer or oven and is loaded with avocado, hard boiled eggs, bacon and blue cheese, and the best salad dressing!
TRY OTHER CHICKEN RECIPES
1 lb. boneless skinless chicken breasts
Freshly ground black pepper
1 cup bread crumbs
2 large eggs
2 tablespoons extra-virgin olive oil
1 large head romaine
2 cup cherry tomatoes, halved
1 cup canned or frozen corn kernels
1/2 cup crumbled blue cheese
1 avocado, diced
8 lb. slices bacon, cooked and crumbled
Ranch dressing, for drizzling
Preheat oven to 400° and line a large baking sheet with parchment.Season chicken with salt and pepper.
Season bread crumbs with salt and pepper in bowl.
In a shallow bowl, beat eggs. Dip chicken in eggs, then dredge in bread crumb mixture until coated. Place on prepared baking sheet.
In a large oven proof skillet over medium-high heat, heat oil. Working in batches, cook chicken until golden for 3 to 4 minutes per side.
Transfer to oven and cook until chicken is cooked through for about 10 minutes, then slice into strips.
Arrange romaine on a serving platter and top with tomatoes, corn, blue cheese, avocado, bacon, and chicken.
Season with salt and pepper and drizzle with ranch.
RECIPE VIDEO ON CLASSIC CHICKEN COBB SALAD BY CHEF JAMES MAKINSON