Featured Recipe
Crunchy Chicken Cobb Salad
By Kate
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A vibrant salad with crispy baked chicken strips coated in crushed cornflakes and Parmesan blended with Italian herbs. Loaded with romaine, hard-boiled eggs, smoky turkey bacon, ripe avocado, cherry tomatoes, and crumbled blue cheese. Tossed lightly with a tangy balsamic vinaigrette featuring garlic, Dijon, and a touch of honey. Variations include swapping turkey bacon for pancetta and blue cheese for feta. Baking ensures a crisp crust without deep frying. The chicken is pounded thin for even cooking. Timing relies on visual cues: golden crust, internal temp 165°F. A texture play between crunchy, creamy, and fresh elements.
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Prep:
20 min
Cook:
25 min
Total:
45 min
Serves:
6 servings
salad
chicken
healthy recipes
cooking techniques
Introduction
Forget soggy chicken drowned in salad. The secret? Crushing cornflakes fine, mixing with Parmesan and aromatic herbs, then baking on a rack. No frying mess, less oil, intense crunch. Pounding chicken thin ensures quick even cooking; thick pieces turn dry outside raw inside. Turkey bacon swaps pork for lighter salt hit; pancetta if you want more fat flavor. Dressing balances balsamic’s sweet tang against mustard’s sharpness; honey tames both. This salad’s a study in contrasts — crunchy chicken, creamy avocado, tangy cheese, smoky bacon all layered on crisp romaine. Use visual and tactile clues: golden crust, crisp crackle, juicy chicken — not just timers. Prep smart. Execute precise.
Ingredients
About the ingredients
Cornflakes are your shortcut to a cracker crust; crushed fine but not pulverized. Parmesan adds umami and helps bind crumbs. Italian seasoning and smoked paprika bring complexity without overwhelming. Flour catches initial moisture for egg to stick. Eggs create glue to hold crumbs. Turkey bacon offers smoky notes with less fat; pancetta ups intensity but watch salt. Blue cheese can be swapped for feta for a milder tang and creamier texture, balance with avocado. Lettuce must be fresh romaine — crunchy, not wilted — since it’s main vehicle. Avocado sliced right before plating avoids brown oxidization. Dressing ingredients can be adjusted to taste; the vinegar-to-oil ratio controls brightness vs richness. If no garlic powder, minced clove works but mellow raw bite.
Method
Preparing crispy chicken
- Start by preheating the oven to 430°F for a touch higher heat to crisp faster. Get a baking sheet ready with parchment; spray a cooling rack (metal, elevated) with nonstick spray and set it on top to allow airflow under chicken pieces. That airflow is crucial to avoid soggy bottoms.
- Take chicken breasts, slice horizontally so you get 4 thinner cutlets total, cover with plastic wrap, and pound to about 1/2-inch thickness. Thinner means more even cooking and faster time. No pounding leads to uneven bites, raw centers.
- In a gallon-sized plastic bag, add cornflakes, Parmesan, Italian herbs, smoked paprika. Crush with a rolling pin into fine crumbs — too large won't stick well; too fine turns gluey. Three bowls in a row: flour, beaten eggs, cornflake mix.
- Dredge each chicken piece first in flour. Shake off excess. Dip into egg (wash hands quickly to avoid clumps) then transfer to cornflake crumbs using dry hand to press crumbs on firmly. Place coated chicken on rack on baking sheet. Repeat until done.
- Put chicken in oven. Listen for faint crackle sounds after 12 minutes — crust forming. Check internal temp with probe, 165°F done. Should be golden brown, crackly. Remove and let rest 5 minutes before slicing thin strips against the grain. Resting locks juices in.
- Cook turkey bacon in skillet over medium heat until crisp but not brittle. Drain on paper towels, chop into bite-size bits. Pancetta is tastier but renders more fat — drain properly.
- Chop romaine into bite-size pieces, slice red onion thin so it doesn’t overpower. Quarter hard boiled eggs, halve cherry tomatoes, slice avocado just before serving to avoid browning.
- Whisk together olive oil, balsamic vinegar, Dijon, honey, garlic powder, salt, and pepper. Or shake in mason jar. Taste for balance — add more honey if too sharp, vinegar if dull. Garlic powder steadier than fresh garlic but fresh punches stronger aroma.
- On a large platter or bowl, spread chopped lettuce wide. Arrange quartered eggs, bacon bits, tomatoes, onion, avocado slices, blue cheese evenly around. Top with sliced crispy chicken strips.
- Drizzle dressing over salad just before serving; toss lightly or leave artful if serving casually. Season with additional salt and cracked pepper. Crunch from chicken with creamy avocado, tangy cheese, sweet tomatoes, smoky bacon — symphony in a bite.
Bacon and salad prep
Dressing assembly
Putting it all together
Technique Tips
Splitting chicken breasts into thin cutlets speeds cooking and smooths texture. Pound evenly with rolling pin under cling film to avoid mess. Using a metal cooling rack over parchment lets heat circulate around chicken, producing crisp crust on all sides without sogginess below. The hand method to coat chicken (dry hand for crumbs, wet for egg) prevents clumps — a handy trick to know. Baking at 430°F shortens time but watch closely — golden and crackling means done. Check internal temp for safety, 165°F always. Rest chicken before slicing to keep juicy and prevent dryness. For dressing, shaking in jar speeds emulsification and cuts dish prep time. Mixing salad last prevents wilting, and adding avocado last minimizes browning. If pressed for time, cook bacon and dice while chicken bakes. Using tomato halves rather than quarters avoids lost juice, maintains freshness. Season salad at the end — salt intensifies flavor, pepper adds bite.
Chef's Notes
- 💡 Crush cornflakes with rolling pin in a bag. Find that right texture. Too large crumbs won't adhere. Too fine turns gluey. Aim for tiny yet gritty.
- 💡 Use metal rack for baking chicken. Airflow underneath crucial. Don't crowd the pan; soggy chicken not wanted. Ensure even crispiness on all sides.
- 💡 Sweetness from honey balances dressing. Adjust to taste. If dressing too tangy, add more honey. Too sweet? A touch of vinegar can balance flavors.
- 💡 Don't skip resting chicken after baking. Juices are locked in during rest. Slicing immediately means dry bites. Need moisture? Let it cool a bit.
- 💡 Substitute feta for blue cheese if desired. Milder tang complements salad without overwhelming flavors. Also, avocado last for vibrant color.
Kitchen Wisdom
How do I know chicken is done?
Look for golden crust. Internal temp must hit 165F. Crackling sounds help too. Remove and let rest.
Can I use other greens?
Yes, mix romaine with spinach or kale. Different greens change texture, add flavor depth. Play with combinations.
What if bacon is too greasy?
Drain well after cooking. Let bacon crisp but not burnt. Use turkey bacon for lighter option. Crisp is key.
How to store leftovers?
Keep chicken separate from salad. Will sog up. Use airtight container. Lasts up to three days in fridge. Ideal is fresh.
