Chicken Tender Cobb Recipe

Wash and spin dry the baby mixed greens. Place in a large serving bowl or divide between two plates.

Slice the cucumber into half-moons (about 1/4-inch thick) to make 1/2 cup. Scatter over the greens.

Halve the cherry tomatoes and add to the salad bowl.

Hard-boiled eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat, and let sit 10 minutes. Transfer to an ice bath 5 minutes. Peel and quarter the eggs and arrange them on the salad.

Pat chicken tenders dry and, if any are large, cut into 2 pieces so they are uniform in size.

Set up a breading station: bowl 1 — whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt and black pepper. Bowl 2 — whisk the egg with 1/4 cup buttermilk. Bowl 3 — combine panko and fine breadcrumbs.

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / a drop of breadcrumb sizzles).

Dredge each chicken piece first in the flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip, then press into the panko breadcrumb mix to coat. Set on a tray while you bread the rest.

Working in a single layer (do not overcrowd), cook the tenders in the hot oil 3–4 minutes per side until deeply golden and internal temperature reads 165°F. Transfer to a wire rack set over a baking sheet to drain and keep warm (you can hold them in a 200°F oven briefly).

When cool enough to handle, slice each tender into 3/4-inch strips for easy eating and to arrange on the salad.

In a small bowl, whisk together mayonnaise, 1/4 cup buttermilk (or yogurt), ranch seasoning mix, Dijon mustard, honey, apple cider vinegar, salt and black pepper until smooth and emulsified. Taste and adjust sweetness or acidity (add up to 1 tsp more honey or 1/2 tsp more vinegar as desired). If too thick, thin with 1–2 tsp water or more buttermilk to reach pouring consistency.

Chill the dressing while the chicken cooks or up to 1 day ahead.

Scatter the crumbled blue cheese over the dressed greens (or reserve half to sprinkle on top after plating for presentation).

Place the sliced chicken tenders across the top of the salad in rows or fan them over one side like a classic Cobb.

Garnish with quartered eggs and minced chives if using.

Serve the honey mustard-ranch dressing on the side in a small pitcher or drizzle 2–3 tablespoons over each serving just before eating.