CRISPY CHICKEN COBB SALAD
We love a good dinner salad during the busy weeks, this Crispy Chicken Cobb Salad is one of our favorites.
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A salad that is quick, easy, and flavorful is perfect for the weekly meal plan. We’re a little hesitant to add salads at first but we’re quickly convinced every time we make one! We have a few favorites that always include a quick homemade dressing.
Toppings are always first and foremost, like this Sweet Potato, Arugula, & Wild Rice Salad, or this Southwestern Chopped Chicken Salad, and even this simple Chicken Souvlaki Salad.
And just like those flavorful topped salads, this Crispy Chicken Cobb Salad is topped with the best:
- crispy baked bacon
- baby tomatoes
- thinly sliced avocado
- baked crispy chicken tenders
- soft boiled eggs
Soft boiled eggs on salads elevate flavor immediately. These soft boiled eggs have completely cooked whites and an almost cooked yolk that is slightly “soft”. Paired with homemade honey mustard dressing, soft boiled eggs on salads are our favorite!
A great way to speed up dinner is by using frozen chicken tenders, feel free to make your own but we love that this gives us a quick protein option to top our salads! We usually use our Toaster Oven to get the perfect crunch and crisp chicken tenders.
CRISPY CHICKEN COBB SALAD
Notes
FOR A HEALTHIER AND EASY OPTION, BAKE BACON AT 425 F DEGREES FOR 10-12 MINUTES. USE A FOIL COATED PAN AND DISCARD AFTER USE FOR AN EASY CLEAN UP.
Ingredients
- SALAD:
- 1 HEAD ROMAINE LETTUCE, CHOPPED
- 1 CUP MIXED GREENS
- 4 FROZEN CRISPY CHICKEN TENDERS, BAKED PER DIRECTIONS & SLICED
- HANDFUL OF BABY TOMATOES, SLICED
- 2 EGGS, SOFT BOILED OR HARD BOILED
- 4 PIECES OF BACON, BAKED & CRISPED & CHOPPED
- 1 AVOCADO, SLICED THINLY
- HOMEMADE HONEY MUSTARD:
- 1/2 CUP MAYO, LIGHT
- 1/3 CUP DIJON MUSTARD
- 1/4 CUP HONEY
- PINCH OF CRUSHED RED PEPPER FLAKES
Instructions
- SALAD:
- COMBINE ROMAINE AND MIXED GREENS IN A SHALLOW BOWL
- TOP WITH BACON PIECES, SLICED BABY TOMATOES, SLICED AVOCADO, SOFT BOILED EGG, AND SLICED CRISPY CHICKEN
- DRIZZLE WITH HONEY MUSTARD
- SOFT BOILED EGG:
- BOIL WATER UNTIL IT’S AT A ROLLING BOIL
- LOWER ROOM TEMPERATURE EGGS INTO WATER
- BOIL FOR 7-8 MINUTES FOR SOFT BOILED
- BOIL 9 MINUTES FOR HARD BOILED
- HOMEMADE HONEY MUSTARD:
- WHISK INGREDIENTS TOGETHER UNTIL WELL COMBINED
- SET ASIDE IN FRIDGE
Much love,
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