Guardar This Parmesan Crusted Chicken Cobb Salad is a vibrant and satisfying dish that elevates the traditional salad experience. By combining juicy chicken thighs with a crispy, savory coating and an array of fresh garden vegetables, this recipe delivers a perfect balance of textures and bold American flavors.
Guardar The Cobb salad is a staple for a reason, but the addition of baked chicken thighs makes it truly hearty enough for a main course. The tangy red wine vinaigrette ties the salty bacon and creamy blue cheese together, creating a refreshing meal that doesn't skimp on satisfaction.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup grated Parmesan cheese
- 1 cup gluten-free or regular panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 2 tbsp olive oil (for drizzling)
- 6 cups mixed salad greens (romaine, iceberg, or your choice)
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- 1 cup cucumber, sliced
- 4 hard-boiled eggs, peeled and quartered
- 4 strips cooked bacon, crumbled
- 1/2 cup blue cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2
- In a shallow bowl, whisk eggs. In another bowl, combine Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
- Step 3
- Dip each chicken thigh into the egg, then coat thoroughly in the Parmesan breadcrumb mixture. Place on prepared baking sheet.
- Step 4
- Drizzle olive oil over the coated chicken thighs.
- Step 5
- Bake for 25–30 minutes, flipping halfway, until golden and cooked through (internal temperature 165°F/74°C). Let rest 5 minutes, then slice.
- Step 6
- While the chicken bakes, prepare the salad: arrange greens on a large platter. Top with tomatoes, avocado, cucumber, eggs, bacon, blue cheese, and red onion in neat rows.
- Step 7
- For the dressing, whisk together olive oil, vinegar, mustard, honey, garlic, salt, and pepper until emulsified.
- Step 8
- Top the salad with the sliced chicken. Drizzle with dressing just before serving.
Zusatztipps für die Zubereitung
To ensure the most flavorful results, always let the chicken rest for at least 5 minutes after baking. This allows the juices to redistribute, ensuring the meat remains tender when sliced for the salad. Using a meat thermometer to check for an internal temperature of 165°F is the best way to avoid overcooking.
Varianten und Anpassungen
If blue cheese is too strong for your palate, feel free to substitute it with goat cheese or feta for a different flavor profile. For those seeking a lighter protein option, turkey bacon makes an excellent alternative to traditional pork bacon without sacrificing the smokiness of the dish.
Serviervorschläge
Enhance the crunch of the salad by topping it with a handful of toasted nuts or seeds just before serving. This dish pairs beautifully with a crisp Sauvignon Blanc or a glass of chilled, unsweetened iced tea for a light yet filling lunch or dinner.
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This Parmesan Crusted Chicken Cobb Salad is more than just a salad; it's a complete, nutritious meal that brings a touch of crispy indulgence to a bowl of fresh greens. Enjoy the harmony of colors and flavors in every bite!
Preguntas frecuentes sobre recetas
- → ¿Puedo usar pechugas de pollo en lugar de muslos?
Sí, puedes usar pechugas de pollo, pero ajusta el tiempo de cocción a 20-25 minutos ya que las pechugas se cocinan más rápido. Los muslos aportan más jugosidad y sabor.
- → ¿Cómo logro que la costra de parmesano quede extra crujiente?
Asegúrate de rociar aceite de oliva sobre el pollo antes de hornear y voltéalo a la mitad del tiempo de cocción. No cubras la bandeja para permitir que el aire circule y la costra se dore uniformemente.
- → ¿Puedo preparar los componentes con anticipación?
Sí, puedes cocinar el pollo y preparar los vegetales hasta con 24 horas de antelación. Guarda todo refrigerado por separado y ensambla justo antes de servir para mantener la frescura y textura.
- → ¿Qué otros quesos puedo usar en lugar de queso azul?
Puedes sustituir con queso feta desmenuzado, queso de cabra, cheddar rallado o incluso más parmesano. Elige un queso con personalidad que complemente los demás ingredientes.
- → ¿Cómo sé cuándo el pollo está completamente cocido?
Usa un termómetro de cocina para verificar que la temperatura interna alcance 74°C (165°F) en la parte más gruesa del muslo. El jugo debe salir claro y la carne no debe verse rosada.
- → ¿Puedo hacer esta ensalada sin gluten?
Absolutamente. Usa panko sin gluten para la costra del pollo y verifica que el tocino y otros ingredientes procesados no contengan gluten. El resto de los componentes son naturalmente libres de gluten.