Topped with lots of veggies, ultra-crispy chicken and a succulent honey mustard dressing, this Chicken Cobb Salad is going to transform mealtime. This recipe is great for a healthy lunch or dinner, or you can make all the parts in advance for easy meal prep.
Make and bake the chicken nuggets
2 Preheat the oven to 400°F. Line a sheet pan with parchment paper, and set aside.
18 Cut the chicken into bite-sized pieces. Place in a bowl.
19 Season the chicken with salt, pepper, garlic powder, onion powder and sweet paprika. Toss until coated.
3 Break the egg into a bowl and season with the salt and pepper. Sprinkle the panko breadcrumbs into another bowl.
4 Dip the seasoned chicken into the egg wash mixture, then transfer to the panko, moving around until coated in the breadcrumbs.
5 Place on a prepared sheet pan, and repeat until all the chicken nuggets are coated.
20 Spritz the chicken nuggets with the avocado oil spray. This will help them crisp up.
6 Bake in the preheated oven for 20-25 minutes.
7 Remove from oven, and let cool slightly.
Make the Salad
10 Fry the bacon until cooked to your level of liking in a skillet over medium-high heat. Remove from the heat, pat dry and let cool, then crumble and set aside.
11 Hard boil the eggs. Once cooked and slightly cooled, remove the shells, slice and set aside.
12 Chop the romaine into bite-sized pieces, and transfer to a serving bowl.
13 Chop the green onions, and sprinkle on top of the romaine.
14 Wash the cherry tomatoes, cut them in half and place on top of the salad.
15 Sprinkle the hard boiled eggs, bacon and chicken nuggets on top of the salad.
16 Slice an avocado and top the salad with this.
21 Pour on the dressing (I used about ½ cup of dressing for this size salad), and toss until everything is coated. You could also let each person drizzle on their salad dressing once they have a bowl.
17 Enjoy immediately.
