Classic Cob Salad
(from momx2ms’s recipe box)
Prep time: 20 minutes
Cook time: 15 minutes
Serves 8 people
Categories: Chicken, Dinner, Salad
Ingredients
- 1Large head of romaine lettuce, chopped
- 8 slices Thick bacon, cooked, crumbled
- 4 Six-minute eggs, halved horizontally
- 1 cup Cherry tomatoes
- 1 Avocado, sliced
- 1/2 cup Minced green onions
- 4 oz Blue cheese, crumbled
- Homemade buttermilk ranch
- CHICKEN:
- 1.5 lbs Chicken cutlets, or breast sliced horizontally into two even (thinner) pieces
- 2 tsp Sea salt
- 1 cup All purpose flour
- 1 cup Panko
- 2 Large eggs, beaten
- Canola oil, for frying
Directions
-
Season the chicken with salt. Gather 3 shallow bowls or pie pans. In one bowl place the flour, in a second bowl add the beaten egg and add the panko to the third bowl.
-
Working with one piece at a time, dredge chicken in the flour, then into the beaten eggs, shaking off excess egg before dipping it in the the panko. Set aside on a plate and continue steps with remaining chicken.
-
In a large skillet heat oil over medium heat, until glistening. Working in batches set the chicken in the oil. Cook until golden brown on the bottom, about 2-3 minutes. Flip, cooking for 2-3 minutes longer until on other side or until chicken is cooked through. Chicken is fully cooked when the thickest part reads 165°F on an instant read thermometer. *If the chicken is browning to quickly, reduce the heat. Remove from heat and set aside on a paper towel lined plate. When slightly cooled, slice the chicken into strips.
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On a large platter arrange romaine lettuce, bacon, eggs, cherry tomatoes, avocado, green onions, blue cheese and chicken. Serve with buttermilk ranch.