Oven-Fried Chicken Cobb Salad (Gluten-Free) Recipe

Name: Oven-Fried Chicken Cobb Salad (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHICKEN FINGERS:; 6 cups Corn Tortilla Chips; 1 teaspoon Kosher Salt; 1 teaspoon Onion Powder; 1 pound Thin Sliced Boneless, Skinless Chicken Breast, Cut Into Smaller Strips; 2 Tablespoons Olive Oil; Kosher Salt To Taste; FOR THE SALAD:; 1 head Large Head Romaine Lettuce, Cut Into Bite Sized Pieces; 1/4 pounds Prepared Chicken Fingers; 4 strips Bacon, Cooked Until Crisp Then Chopped; 1 Large Avocado, Peeled, Pitted And Cut Into Bite Sized Pieces; 1/2 cups Cherry Tomatoes, Cut In Half If Desired; 1/4 cups Blue Cheese, Crumbled; 4 Hard Boiled Eggs, Peeled And Cut In Half; FOR THE VINAIGRETTE:; 1 Shallot, Minced; 2 teaspoons Grainy Mustard; 2 teaspoons Honey Or Agave; 1/4 cups Olive Oil; 1/4 cups Red Wine Vinegar; Salt And Pepper, to taste

Servings: persons

FOR THE CHICKEN FINGERS:
6 cups Corn Tortilla Chips
1 teaspoon Kosher Salt
1 teaspoon Onion Powder
1 pound Thin Sliced Boneless, Skinless Chicken Breast, Cut Into Smaller Strips
2 Tablespoons Olive Oil
Kosher Salt To Taste
FOR THE SALAD:
1 head Large Head Romaine Lettuce, Cut Into Bite Sized Pieces
1/4 pounds Prepared Chicken Fingers
4 strips Bacon, Cooked Until Crisp Then Chopped
1 Large Avocado, Peeled, Pitted And Cut Into Bite Sized Pieces
1/2 cups Cherry Tomatoes, Cut In Half If Desired
1/4 cups Blue Cheese, Crumbled
4 Hard Boiled Eggs, Peeled And Cut In Half
FOR THE VINAIGRETTE:
1 Shallot, Minced
2 teaspoons Grainy Mustard
2 teaspoons Honey Or Agave
1/4 cups Olive Oil
1/4 cups Red Wine Vinegar
Salt And Pepper, to taste

1
Preheat the oven to 450 F. Prepare a rimmed sheet pan by fitting a cooling rack on top of it.
2
In the bowl of a food processor add the tortilla chips, salt and onion powder and pulse it until it is a fine crumb. Set the crumbs on a plate or a sheet pan.
3
Take the strips of chicken and rub them with the olive oil. Sprinkle them with kosher salt.
4
Gently dredge the chicken in the crumbs, pressing them into the chicken to stick in a thick coating. Place each coated chicken strip on the rack until they are all finished.
5
Bake the chicken fingers at 450 F for 10-12 minutes or until the coating is turning golden brown and the chicken is cooked through. Remove from oven and set aside.
6
Arrange the lettuce on a platter and add all of the other elements on top of it As you can see by the photo and related link, I made a big bed of lettuce and then did strips of each of the other ingredients across the bed of lettuce. Chop the chicken and add it as well. I made extra chicken in the above recipe; I used the extra for other purposes. I only used about 1/4 of it for the salad.
7
For the dressing:
8
In a small bowl combine the shallot, mustard, honey, oil, vinegar and the salt and pepper. Whisk to combine. Drizzle across salad. Toss and serve immediately.

1124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE CHICKEN FINGERS:, 6 cups Corn Tortilla Chips, 1 teaspoon Kosher Salt, 1 teaspoon Onion Powder, and more.

Yes, Oven-Fried Chicken Cobb Salad (Gluten-Free) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Oven-Fried Chicken Cobb Salad (Gluten-Free)

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