Crispy Chicken Cobb Recipe
Mixed greens, tomato, cucumber, red onions, cheddar cheese, hard-boiled egg, croutons, bacon, green peppers, avocado, and crispy chicken.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Toppings
Crispy Chicken
Dressing (optional)
Method
Preparation
- 1
Prepare the Chicken
In a shallow bowl, set up a breading station with flour, beaten egg, and breadcrumbs. Season the flour with salt and black pepper. Dredge each chicken breast in flour, dip in egg, and coat with breadcrumbs.
- 2
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from heat and let rest before slicing.
- 3
Prepare the Salad Ingredients
While the chicken is cooking, wash and chop the mixed greens, tomato, cucumber, red onion, and green bell pepper. Set aside in a large salad bowl.
- 4
Assembly
- 5
Assemble the Salad
Add the prepared salad base ingredients (mixed greens, tomato, cucumber, red onion, green bell pepper) to a large serving bowl.
- 6
- 7
Add Chicken
Slice the crispy chicken and arrange it on top of the salad.
- 8
Dress the Salad
If desired, drizzle ranch dressing over the top of the salad before serving.
