The love between a girl and her fried chicken is hard to compete with. Juicy tender fried chicken with a lovely crispy crust, all warm and tantalizing. Then add some fresh crisp veggies, creamy avocado, savory cheese, and my favorite, Bleu Cheese Dressing…what is not to love, right??? The wonderful thing about a salad is that you can add more or less of anything you like, change the dressing, the cheese or make it cold or warm. They are so versatile and so filling… I mean think about it, you have potato salads, veggie salads, pasta salads…anything you can think of you can pop in a salad and eat up my hearties!
Chicken Fried Cobb Salad is so easy to make and gives you a boatload of vitamins and minerals, yet still tasty and filling. Fresh ingredients are key! Getting your greens and veggies at a farmers market, freshest grocery in your area or growing your own little corner of sunshine (always my favorite) is the best to get your healthy fix. The fresher your goodies are the longer they will last in the fridge.
The better the ingredients the better the dish! Never skimp!
Ingredients & Preparation
The Usual Suspects:
- 6 cups Romaine Lettuce
- 1 cup Cherry Tomatoes halved
- ½ cup Cucumbers, peeled and chopped
- ¼ cup Green Onions, sliced
- 2 Avocados
- ½ cup Carrots
- ¼ cup Broccoli
- ¼ cup Cauliflower
- 4 eggs, hard boiled
- 8 slices of bacon, cooked and crumbled
- 4 Deep Fried Chicken Breast Tenders
- 4 oz. Bleu Cheese crumbles
- Bleu Cheese Dressing
The Plan:
- Wash and drain the lettuce. I always do this, even if it comes pre-washed. Drain and set aside. I have even poured ice on top of the lettuce on a hot day to keep it cold. If you want to pop it in the fridge, then take a wet paper towel and drape it over the lettuce to keep it moist and cool.
- Wash all the veggies and chop them up. About ½ to 1-inch size pieces usually works well so that they are all bite-size. Feel free to make them any size you want, this is one of those recipes that there aren’t really any rules. Set aside.
- Fry your chicken. Use any recipe that you really like, even leftover cold chicken. (I’ll let you in on a little secret, sometimes I stop by Cane’s and get chicken strips, then cut them up when I get home if I’m on a time crunch, man! are they good) Chop up your chicken and set aside.
- Peel the eggs and slice them in uniform slices (I have one of those nifty egg slicers that slice them perfectly even, super helpful and cheap) then set aside.
- Scoop the avocados out of their shells and remove the pit. Then slice and set aside.
- To assemble, just divide the lettuce evenly on four plates. Then put it together any way you want. I like the pinwheel look by evenly dividing the veggies, chicken, cheese, egg, bacon and avocado around the bowl or plate. But you can toss in the veggies and then fan the egg on one side and the avocado on the other side of the lettuce and then fan the chicken down the middle and sprinkle the cheese and bacon over the salad, then serve the dressing on the side.
Fried Chicken Cobb Salad
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Loading...Ingredients
- 6 cups Romaine Lettuce
- 1 cup Cherry Tomatoes halved
- ½ cup Cucumbers, peeled and chopped
- ¼ cup Green Onions, sliced
- 2 Avocados
- ½ cup Carrots
- ¼ cup Broccoli
- ¼ cup Cauliflower
- 4 eggs, hard boiled
- 8 slices of bacon, cooked and crumbled
- 4 Deep Fried Chicken Breast Tenders
- 4 oz. Bleu Cheese crumbles
- Bleu Cheese Dressing
Instructions
Wash and drain the lettuce. I always do this, even if it comes pre-washed. Drain and set aside. I have even poured ice on top of the lettuce on a hot day to keep it cold. If you want to pop it in the fridge, then take a wet paper towel and drape it over the lettuce to keep it moist and cool.
Wash all the veggies and chop them up. About ½ to 1-inch size pieces usually works well so that they are all bite-size. Feel free to make them any size you want, this is one of those recipes that there aren’t really any rules. Set aside.
Fry your chicken. Use any recipe that you really like, even leftover cold chicken. (I’ll let you in on a little secret, sometimes I stop by Cane’s and get chicken strips, then cut them up when I get home if I’m on a time crunch, man! are they good) Chop up your chicken and set aside.
Peel the eggs and slice them in uniform slices (I have one of those nifty egg slicers that slice them perfectly even, super helpful and cheap) then set aside.
Scoop the avocados out of their shells and remove the pit. Then slice and set aside.
To assemble, just divide the lettuce evenly on four plates. Then put it together any way you want. I like the pinwheel look by evenly dividing the veggies, chicken, cheese, egg, bacon and avocado around the bowl or plate. But you can toss in the veggies and then fan the egg on one side and the avocado on the other side of the lettuce and then fan the chicken down the middle and sprinkle the cheese and bacon over the salad, then serve the dressing on the side.
Notes
I like the chicken super warm when serving I think it tastes better with the cold crispness of the lettuce.
