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Ultra close-up macro of crispy chicken cobb salad with golden fried tenders, hard-boiled eggs, avocado, crispy bacon and tomatoes

Crispy Chicken Cobb Salad with Herb Dressing

A vibrant, hearty bistro salad featuring crunchy golden buttermilk chicken tenders sliced over a bed of crisp chopped romaine, beautifully arranged in rows with jammy eggs, ripe avocado, crisp smoky bacon, cherry tomatoes, and crumbled blue cheese, tossed with a luscious homemade garlic herb buttermilk dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Nutrition

Ingredients
  

Crispy Buttermilk Chicken Tenders
  • 1 lb chicken breast tenderloins (or chicken breast cut into strips)
  • 1/2 cup buttermilk (or whole milk + 1 tsp lemon juice)
  • 1 cup panko breadcrumbs (for maximum crunch)
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1 tsp kosher salt and freshly cracked black pepper
  • 2 tbsp olive oil spray (for baking) or avocado oil (for shallow frying)
Cobb Salad Base & Toppings
  • 6 cups crisp romaine lettuce, washed, dried, and chopped
  • 4 large hard-boiled eggs, peeled and halved or sliced
  • 6 slices thick-cut bacon, cooked crisp and crumbled
  • 1 large ripe Hass avocado, pitted, peeled, and diced
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup crumbled blue cheese (or gorgonzola / sharp white cheddar)
  • 1/4 cup fresh chives, finely minced
Creamy Garlic Herb Buttermilk Dressing
  • 1/2 cup mayonnaise (real whole egg mayo)
  • 1/3 cup sour cream or Greek yogurt
  • 1/3 cup buttermilk (plus more to thin if desired)
  • 1 clove garlic, grated or finely minced
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh Italian flat-leaf parsley, finely chopped
  • 1 tsp fresh lemon juice or white wine vinegar
  • 1/2 tsp sea salt and cracked black pepper

Method
 

Crisp the Chicken Tenders
  1. Marinate chicken tenders in buttermilk with 1/2 tsp salt and pepper for 15 minutes.
  2. In a shallow dish, mix panko breadcrumbs, flour, garlic powder, smoked paprika, and onion powder.
  3. Dredge each tender from buttermilk into the breadcrumb mixture, pressing firmly so breading adheres evenly.
  4. Air fry at 400°F (200°C) for 10-12 minutes flipping halfway, or bake in the oven at 425°F (220°C) for 15 minutes until deep golden-brown and crispy (internal temp 165°F/74°C). Allow to rest 3 minutes, then slice into bite-sized diagonal pieces.
Whisk the Herb Buttermilk Dressing
  1. In a medium mason jar or bowl, whisk together mayonnaise, sour cream, buttermilk, minced garlic, chopped fresh dill, chopped parsley, fresh lemon juice, salt, and black pepper until silky smooth.
  2. Chill in the refrigerator until ready to assemble the salad.
Assemble & Serve
  1. Spread the chopped crisp romaine lettuce evenly across a large wide platter or individual shallow serving bowls.
  2. Arrange the sliced crispy chicken, halved jammy eggs, diced avocado, crispy bacon crumbles, halved cherry tomatoes, and crumbled blue cheese in neat, parallel rows across the lettuce.
  3. Sprinkle fresh minced chives over the top. Drizzle with the creamy herb buttermilk dressing or serve the dressing on the side and toss just before enjoying!

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 18gProtein: 38gFat: 34gSaturated Fat: 9gCholesterol: 185mgSodium: 920mgPotassium: 680mgFiber: 5gSugar: 4gVitamin A: 2800IUVitamin C: 22mgCalcium: 190mgIron: 3.2mg

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