What is in a chicken Cobb salad?

A traditional Cobb salad often includes chicken, hard-boiled eggs, tomatoes, avocado, and bleu cheese on a bed of lettuce.1 Our version uses amazing crispy chicken for extra texture and flavor!

Why is a Cobb salad so high in calories?

Cobb salads are hearty and packed with high-energy ingredients like avocado, cheese, and a full serving of protein like chicken.2 While this version is lighter, it's still a very satisfying meal packed with nutrients and healthy fats.

What dressing is traditionally served with a Cobb salad?

Traditionally, a Cobb salad is served with a sharp, tangy vinaigrette. However, it’s also fantastic with Ranch, bleu cheese, or the simple balsamic vinaigrette in this recipe, which complements the crispy chicken perfectly.

Can you meal prep a Cobb salad?

Absolutely! This crispy chicken Cobb salad is perfect for meal prep. Just store the chopped lettuce, veggies, eggs, dressing, and cooked chicken in separate airtight containers. Assemble everything just before you’re ready to eat to keep it fresh.

What is the difference between a Chef salad and a Cobb salad?

The main difference is the ingredients and presentation! A Cobb salad is known for its ingredients arranged in neat rows (especially avocado and tomato) while a Chef salad is usually tossed and often includes ham, turkey, and cucumber.

The Best Crispy Chicken Cobb Salad (Oven-Baked)

Description

This Crispy Chicken Cobb Salad is a total game-changer, featuring perfectly seasoned, oven-baked crunchy chicken and a tangy balsamic vinaigrette for a satisfying meal you’ll make again and again. It’s a restaurant-quality salad that’s hearty enough for dinner and easy enough for a weeknight.

Ingredients

Scale

For the Crispy Chicken:

2 large boneless, skinless chicken breasts, pounded to 1/2-inch thickness

3 cups cornflakes, crushed

1/2 cup grated Parmesan cheese

1 tsp. kosher salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. paprika

1/4 cup all-purpose flour

2 large eggs, whisked

For the Balsamic Vinaigrette:

1/4 cup olive oil

1–2 Tbsp. Dijon mustard

1–2 Tbsp. honey

1 Tbsp. balsamic vinegar

Salt, pepper, and chili flakes to taste

For the Salad:

8–10 cups romaine lettuce, chopped

4 hard-boiled eggs, quartered

1 cup cherry tomatoes, halved

1/2 large red onion, diced

1 large avocado, sliced or cubed

1/2 cup crumbled bleu cheese

Instructions

Prep the Oven and Chicken: Preheat your oven to 425°F. Line a baking sheet with parchment paper and place an oven-safe wire rack on top. Lightly spray the rack with cooking spray. Pound your chicken breasts to an even 1/2-inch thickness.
Set Up Your Dredging Station: Grab three shallow bowls. Put the flour in the first one. Whisk the eggs in the second. In the third bowl, mix your crushed cornflakes, Parmesan, salt, and spices until they’re well combined.
Coat the Chicken: Take a piece of chicken and coat it lightly in the flour, shaking off any excess. Then, dip it into the egg, letting it drip for a second. Finally, press it firmly into the cornflake mixture, making sure it’s completely covered. Place it on the prepared wire rack.
Bake to Crispy Perfection: Bake the chicken for 15-20 minutes, or until the crust is golden-brown and the chicken reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing.
Whisk the Dressing: While the chicken bakes, whisk together all the dressing ingredients in a small bowl or shake them up in a jar. Taste it and adjust the seasoning if you need to.
Assemble Your Masterpiece: On a large platter or in a big bowl, spread out the chopped romaine lettuce. Arrange the sliced crispy chicken, hard-boiled eggs, tomatoes, red onion, and avocado in neat rows over the lettuce.
Serve and Enjoy: Sprinkle the crumbled bleu cheese over the top, drizzle with the balsamic vinaigrette, and serve right away.

Notes

Don’t Skip the Wire Rack: Baking the chicken on a wire rack allows hot air to circulate underneath, which is the key to preventing a soggy bottom and getting it crispy all over.

The “Dry Hand, Wet Hand” Method: When dredging, use one hand for the dry ingredients (flour, crumbs) and the other hand for the wet (egg). This keeps your fingers from getting clumpy.

Prep Ahead: You can hard-boil the eggs, chop the veggies, and mix the dressing up to 2 days in advance. Store everything in separate containers in the fridge for a super-fast assembly.

Gluten-Free Option: To make this recipe gluten-free, use a 1:1 gluten-free all-purpose flour blend and ensure your cornflakes are certified gluten-free.

Nutrition

Serving Size: 1 Salad
Calories: 855
Sugar: 10g
Sodium: 1150mg
Fat: 58g
Saturated Fat: 17g
Unsaturated Fat: 41g
Carbohydrates: 35g
Fiber: 8g
Protein: 48g
Cholesterol: 275mg

Keywords: crispy chicken cobb salad, cobb salad, oven baked chicken salad, main course salad, weeknight dinner