A fresh, green salad, jazzed up with traditional (and not so traditional) Cobb toppings. Get your homemade salad fix with this Avocado and Panko-Crusted Chicken Cobb Salad, which calls for crunchy baked chicken, avocados and lots of vegetables!
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Instructions
Make the chicken
Preheat the oven to 375°F.
Break the egg into a bowl and season with the salt and pepper. Sprinkle the panko breadcrumbs into another bowl.
Dip the chicken into the egg wash mixture, then transfer to the panko, moving around until coated in the breadcrumbs.
Place on a parchment paper-lined baking sheet and repeat until all the chicken tenderloins are coated.
Bake at 375°F for 40 minutes.
Remove from oven, and once cooled, slice up and set aside.
Make the Salad
In a skillet over medium-high heat, fry the bacon until cooked to your level of liking. Remove from the heat, pat dry and let cool, then crumble and set aside.
Hardboil the eggs. Once cooked, remove the shells, slice and set aside.
Chop the romaine into bite-sized pieces, and transfer to a serving bowl.
Chop the green onions, and sprinkle on top of the romaine.
Wash the cherry tomatoes (if you haven't already), then sprinkle on top of the salad.
Sprinkle the hardboiled eggs, bacon and panko-crusted chicken on top of the ingredients.
Slice an avocado and top the salad with this.
Serve individually, and let each person drizzle the amount of salad dressing they want on top of their salad. (Or dress the salad and then serve immediately.)