INGREDIENTS NEEDED (FULL RECIPE BELOW):
Butter lettuce or Romaine lettuce
Blue cheese
Bacon
Hard-boiled eggs
Avocado
Sweet corn
Salt
Pepper
Cherry or plum tomatoes
Cucumber, sliced
Red onion
Panko breadcrumbs
Paprika
Garlic powder
Onion powder
Chicken breast
All-purpose flour
Egg
Oil for cooking
Honey
Grainy mustard
Dijon mustard
Olive oil
Lemon juice
HOW TO MAKE A CHICKEN COBB SALAD:
To make the dressing, whisk all the ingredients in a small bowl. Chill in the fridge for 10-15 minutes.
Hard boil the eggs and cook the bacon. Transfer the cooked bacon to a plate lined with parchment paper.
To make your chicken. In three bowls add each one: with flour, one with beaten egg, and the final with panko breadcrumbs mixed with paprika, salt, and black pepper. Cut chicken breasts in two lengthwise if it is too thick. Place them on an even surface such as a wooden cutting board. Cover with plastic wrap and pound lightly on both sides.
One by one coat the chicken in flour, then egg, then panko.
Heat up cooking oil (about 2-3 inches) in a skillet over high heat (or use a deep fryer). Once oil is hot and sizzling, carefully lower the chicken into the pan. Cook on high for 4 minutes on both sides or until golden brown, crispy, and cooked through in the center. Use a kitchen thermometer to register 165 degrees F inserted into the thickest part of the chicken. Set aside on a plate with a paper towel to absorb the excess oil.
Arrange the salad ingredients on a large serving platter. Top with chicken and drizzle the honey mustard on top or leave the dressing on the table for each guest to add to their taste.
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