Parmesan Crusty Chicken Cobb Salad (Print Version)

Crispy Parmesan chicken over classic Cobb salad with fresh veggies, avocado, and bacon

# What You'll Need:

→ Parmesan Crusted Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 cup grated Parmesan cheese
03 - 1 cup gluten-free or regular panko breadcrumbs
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons olive oil for drizzling

→ Salad

10 - 6 cups mixed salad greens (romaine, iceberg, or your choice)
11 - 1 cup cherry tomatoes, halved
12 - 1 large avocado, sliced
13 - 1 cup cucumber, sliced
14 - 4 hard-boiled eggs, peeled and quartered
15 - 4 strips cooked bacon, crumbled
16 - 1/2 cup blue cheese, crumbled
17 - 1/4 cup red onion, thinly sliced

→ Dressing

18 - 1/4 cup extra-virgin olive oil
19 - 2 tablespoons red wine vinegar
20 - 1 teaspoon Dijon mustard
21 - 1 teaspoon honey
22 - 1 small garlic clove, minced
23 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a shallow bowl, whisk eggs. In another bowl, combine Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
02 - Dip each chicken thigh into the egg mixture, then coat thoroughly in the Parmesan breadcrumb mixture. Place coated chicken on the prepared baking sheet.
03 - Drizzle olive oil over the coated chicken thighs to promote even browning and crispness.
04 - Bake for 25 to 30 minutes, flipping halfway through cooking, until golden brown and internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice into bite-sized portions.
05 - While chicken bakes, arrange mixed greens on a large platter. Top with tomatoes, avocado, cucumber, hard-boiled eggs, bacon, blue cheese, and red onion in neat rows.
06 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until fully emulsified.
07 - Top the salad with sliced chicken. Drizzle with dressing immediately before serving for optimal flavor and texture.

# Additional Tips::

01 -
  • The chicken stays impossibly moist under that shatteringly crisp crust, no dry bites lurking anywhere.
  • Everything comes together in under an hour, so it's fancy enough for guests but practical enough for Tuesday dinner.
  • You get all the Cobb salad classics plus that satisfying crunch factor that makes you actually want to eat your vegetables.
02 -
  • Don't skip the resting period after baking—I learned this the hard way when I cut into chicken immediately and watched the juices escape like they were fleeing a sinking ship.
  • If your chicken thighs are particularly thick, pound them slightly before coating so they cook evenly and the crust gets crispy before the inside overdries.
  • Add the dressing right before serving, or your salad will turn into a sad, wilted puddle by the time you sit down to eat.
03 -
  • Pat your chicken thighs completely dry before coating them—any moisture prevents the breadcrumb mixture from adhering properly and creates steam instead of that prized crispy crust.
  • If your breadcrumb mixture isn't sticking well, add a tablespoon of grated Parmesan to your egg mixture; the extra starch helps everything adhere like glue.
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