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Crusted Chicken Cobb Salad With Honey Mustard Dressing

This Crusted Chicken Cobb Salad is absolutely packed with flavor! It’s a satisfying dinner with a variety of colors and textures, and the homemade honey mustard dressing is irresistible!
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Salad
Cuisine: American
Keyword: chicken dinner ideas, chicken salad, cobb salad, crusted chicken, easy salad recipes
Servings: 4
Calories: 396kcal



  • 1 head of butter lettuce or Romaine lettuce or a mix of two, washed and roughly chopped
  • 2 oz blue cheese
  • 7-10 bacon slices cooked and crumbled
  • 3 medium or large hard-boiled eggs
  • 1 large avocado sliced
  • 1 cup sweet corn or freshly boiled or grilled corn kernels
  • salt and pepper to taste
  • ½ cup cherry or plum tomatoes
  • 1 small cucumber sliced
  • 1 small red onion diced or sliced thin


  • 1 cup panko or sub with fine breadcrumbs
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • salt and pepper to taste
  • 1 large chicken breast boneless skinless (or sub with boneless skinless chicken thighs)
  • ¼-½ cup flour you only need to coat the chicken breast, so may end up using less
  • 1 large egg
  • oil for cooking

Honey Mustard Dressing

  • ¼ cup honey liquid
  • 2 tablespoon grainy mustard
  • 2 tablespoon dijon mustard
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon garlic powder


  • Dressing: whisk all the ingredients in a small bowl. Chill in the fridge for 10-15 minutes.
  • Hard boil the eggs and cook the bacon. Transfer the cooked bacon to a plate lined with parchment paper.
  • Chicken. Line 3 bowls: with flour, with beaten egg, and the final with Panko breadcrumbs mixed with paprika, salt, and black pepper. Cut chicken breasts in two lengthwise if it is too thick. Place them on an even surface such as a wooden cutting board. Cover with plastic wrap and pound lightly on both sides. One by one coat the chicken in flour, then egg, then panko. Heat up cooking oil (about 2-3 inches) in a skillet over high heat (or use a deep fryer). Once oil is hot and sizzling, carefully lower the chicken into the pan. Cook on high for 4 minutes on both sides or until golden brown, crispy, and cooked through in the center. Use a kitchen thermometer to register 165 degrees F inserted into the thickest part of the chicken. Set aside on a plate with a paper towel to absorb the excess oil.
  • Arrange the salad ingredients on a large serving platter. Top with chicken and drizzle the honey mustard on top or leave the dressing on the table for each guest to add to their taste.
  • For best flavor, consume right away.


Seasonings - I used paprika, onion and garlic powder for chicken but you can use your favorite premade chicken seasoning blend (that most grocery stores sell) instead.
Chill - after combining dressing ingredients, I recommend to chill for 15 minutes as it helps all the flavors blend nicely.


Calories: 396kcal | Carbohydrates: 27g | Protein: 11g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 601mg | Potassium: 195mg | Fiber: 1g | Sugar: 18g | Vitamin A: 316IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg