Aussie Cobb Salad With Crispy Chicken (no Dressing) Recipe
1770 calories
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Ingredients
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Salad Base
Chicken
Toppings
Method
Salad Preparation
- 1
Prepare the Salad Base
Wash and chop the romaine lettuce into bite-sized pieces. Peel and dice the cucumber. Halve the cherry tomatoes. Slice the avocado in half, remove the pit, and scoop out the flesh, then slice it. Peel and chop the hard-boiled eggs.
Chicken Preparation
- 2
Prepare the Chicken
Preheat the oven to 400°F (200°C). Set up a breading station with three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, dip it in the egg mixture, and then coat it with panko breadcrumbs.
- 3
Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Transfer the chicken to a baking sheet and place it in the oven for an additional 10 minutes to ensure it's fully cooked.
Final Assembly
- 4
Assemble the Salad
In a large salad bowl, combine the prepared romaine lettuce, cucumber, cherry tomatoes, avocado, and hard-boiled eggs. Once the chicken is cooked, slice it into strips and place it on top of the salad.
- 5
Add Toppings
Cook the bacon until crispy, then crumble it over the salad. Sprinkle the shredded cheddar cheese on top.
- 6
Serve
Toss the salad gently to combine the ingredients. Serve immediately as a hearty meal.
