Crispy Chicken Cobb Salad
Crispy Chicken Cobb Salad is my go-to for an easy, light, and delicious lunch or dinner. It consists of well-seasoned lightly breaded chicken breast served with chopped romaine lettuce, hard-boiled eggs, avocado, cherry tomatoes, ham, and crumbled feta cheese. The balsamic vinaigrette is so flavorful, and you could make a double batch to dress any salad you like.
why I like to use egg whites to coat the chicken breast
Using egg whites instead of whole eggs produces a lighter result because egg whites have less fat and cholesterol than yolks. This produces a thinner, crispier coating that absorbs less oil during frying.
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Ingredients
FOR THE CHICKEN:
- Chicken breast: If the chicken breast is too thick, cut them in half. Pat dry the chicken with a paper towel.
- Salt and pepper: Always season your meat well.
- Egg whites: I used 2 large eggs
- All-purpose flour: You only need 1/4 cup of all-purpose flour
- Cornstarch: Combining flour and cornstarch makes the chicken crispier
- Oil: for frying
BALSAMIC VINAIGRETTE:
- Balsamic vinegar: Choose a good kind of balsamic vinegar. The one I used in this recipe has a hint of garlic which helps boost the flavor of your dressing.
- Honey: For sweetness, I added a little honey
- Dijon mustard: The tangy and slightly spicy flavor of Dijon mustard complements balsamic vinegar’s sweet and acidic taste. It also acts as an emulsifier, helping to bind the oil and vinegar together in a vinaigrette.
- Garlic: Grate one garlic clove.
- Salt and pepper: I used red chili pepper flakes, but you can always use black ground pepper.
- Olive oil: Some type of fat is necessary for building flavor in your dressing. Use a good kind of olive oil.
SALAD:
Cobb salad typically consists of chopped romaine lettuce, crispy bacon, hard-boiled eggs, avocados, cherry tomatoes, ham, and crumbled cheese like feta or blue cheese. Add the crispy slices of chicken and the balsamic vinaigrette. You can also customize the Cobb salad with different ingredients according to your preference.
How to make crispy chicken Cobb salad
CRISPY CHICKEN:
- Start by seasoning the chicken with salt and pepper. Add 2 egg whites, flour, and cornstarch, and toss to coat the chicken well.
- Heat up a skillet with oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for about 5-6 minutes on each side or until the internal temperature reaches 165ºF.
- Let the chicken rest for a few minutes before slicing it into strips to add to your salad.
BALSAMIC VINAIGRETTE:
- Add 1/4 cup balsamic vinegar to the prep bowl or measuring cup.
- Mix in honey, Dijon mustard, grated garlic, salt, and pepper.
- Slowly whisk in 1/2 cup olive oil until the mixture is emulsified.
- Store in an airtight container in the refrigerator for up to a week.
- NOTE: the video in this blog doesn’t show adding olive oil, that is an “oops” on my side. I added the oil at the end.
MAKE THE SALAD:
Typically Cobb salad consists of chopped romaine lettuce, crispy bacon, hard-boiled eggs, ham, avocado, cherry tomatoes, and crumbled feta or blue cheese. You can customize the Cobb salad with different ingredients according to your preferences. Some common substitutes include shrimp or tofu for protein, swapping tomatoes for roasted beets or sweet potatoes, and using different types of lettuce or greens such as kale or arugula. Feel free to get creative and experiment with your favorite ingredients!
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Crispy Chicken Cobb Salad
Equipment
- Cast iron skillet
- Tongs
- Bowls
- Measuring cup
- Measuring spoons
Ingredients
FOR THE CRISPY CHICKEN
- 1 pound chicken breast
- 1 teaspoon sea salt
- 1/2 teaspoon black ground pepper
- 2 egg whites
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
BALSAMIC VINAIGRETTE
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 grated garlic clove
- 1 teaspoon sea salt
- 1/2 teaspoon red chili pepper flakes
- 1/2 cup olive oil
SALAD
- romaine lettuce
- deli ham
- avocado
- boiled eggs
- cherry tomatoes
- crumbled feta or blue cheese
Instructions
CRISPY CHICKEN
- Place the chicken breast in the bowl, and season them with salt and pepper.
- Add the egg whites, flour, and cornstarch. Then toss to coat the chicken well.
- Heat up a skillet with oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for about 5-6 minutes on each side or until the internal temperature reaches 165ºF.
- Let the chicken rest for a few minutes before slicing it into strips to add to your salad.
MAKE THE BALSAMIC VINAIGRETTE
- In a measuring cup or small bowl, add the balsamic vinegar, honey, Dijon mustard, garlic, salt, and red chili pepper flakes.
- Slowly whisk in the olive oil until the mixture is emulsified (see NOTE #1).
- Store in an airtight container in the refrigerator for up to a week.
MAKE THE SALAD
- In this recipe, I used romaine lettuce, hard-boiled eggs, ham, avocado, cherry tomatoes, and crumbled feta or blue cheese (see NOTE #2).
Video
Notes
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Make sure to come back to this post and give us star ratings and reviewsFrequently asked questions
To make the perfect hard-boiled eggs, place them in a pot of cold water and bring to a boil. Once boiling, remove from the heat and let sit for 9-12 minutes. Then drain the water and run the eggs under cold water for a few minutes before peeling.
To assemble the Cobb salad, start by arranging a bed of lettuce or mixed greens on a platter. Then place the other ingredients in rows on top of the lettuce, with each ingredient in its row. The slices of cooked chicken, chopped hard-boiled eggs, ham, sliced tomatoes, crumbled feta or blue cheese, and sliced avocado. Drizzle the salad with the balsamic vinaigrette. Serve immediately.
Leftover Cobb salad can be stored in the refrigerator for up to 3 days. Be sure to cover it tightly with a lid or plastic wrap to keep it fresh.
Equipment
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Hi there! Nice to meet you. My name is Jen.
I’m a mom and a wife, and just like you, cooking is something I love to do! Let’s make something delicious but let’s not make ourselves run around like a chicken without a head. The recipes I share are inspired by my grandma’s cooking. She also thought me how to save time and money and eat better with fresh ingredients. I grew up in a household where home-cooked meals are part of our day-to-day life. Cooking is not a chore but a way of living and connecting with each other. I created these recipes to help everyday cooking simple and flavorful…