Breaded Chicken Cobb Salad

  • 1 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. bread crumbs
  • 2 large eggs
  • 2 tbsp. extra-virgin olive oil
  • 1 large head romaine
  • 2 c. cherry tomatoes, halved
  • 1 c. corn kernels (canned or frozen)
  • 1/2 c. crumbled blue cheese
  • 1 avocado, diced
  • 8 lb. slices bacon, cooked and crumbled
  • Ranch dressing, for drizzling

  1. Preheat oven to 400° and line a large baking sheet with parchment. Season chicken with salt and pepper. In shallow bowl, season bread crumbs with salt and pepper. In another shallow bowl, beat eggs. Dip chicken in eggs, then dredge in bread crumb mixture until coated. Place on prepared baking sheet.
  2. In a large ovenproof skillet over medium-high heat, heat oil. Working in batches, cook chicken until golden, 3 to 4 minutes per side. Transfer to oven and cook until chicken is cooked through, about 10 minutes, then slice into strips.
  3. Assemble salad: Arrange romaine on a serving platter and top with tomatoes, corn, blue cheese, avocado, bacon, and chicken.
  4. Season with salt and pepper and drizzle with ranch.
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