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Simple Recipes for Every Day

Classic Cobb Salad with Buttermilk Dressing

cobb salad with crispy panko chicken, buttermilk ranch dressing, avocados, bacon, soft boiled eggs, blue cheese and tomatoes
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  15 min

Ingredients

  • 1 large 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

Crispy Panko 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. On a large platter arrange romaine lettuce, bacon, eggs, cherry tomatoes, avocado, green onions, blue cheese and chicken. Serve with buttermilk ranch.