Crispy Chicken Cobb Salad with Garlic Ranch
Jul 12, 2024 10:35 AM
This crispy chicken cobb salad is my favorite one yet with flavorful crispy “breaded” chicken plus all the usual cobb salad goodies and a homemade garlic ranch dressing. It’s paleo, with a Whole30 option, low in carbs and family approved!
My family is always asking me to make chicken cutlets because let’s be honest – crispy chicken is better than non-crispy – right?!
Since I’ve been craving cobb salads all summer, I figured I needed to make a crispy (or “breaded”) chicken version because YUM!
And a delicious garlic ranch to go with it.
This salad has a Whole30 option if you omit the dairy free cheese – trust me with this dressing, you’re not missing out on flavor!
If you eat dairy, feel free to throw on some real cheese of course! I’m never going to tell you to NOT use cheese. If you can have it – go for it!
Ingredients:
Dressing
- 1/4 cup plain unsweetened almond milk
- 1/2 cup paleo mayo homemade or store bought (or 1/4 cup mayo +1/4 cup dairy free sour cream)
- 1 Tablespoon lemon juice
- 1/4 teaspoon dried dill
- 1/2 teaspoon onion powder
- 1 teaspoon dried chives or 1 tablespoon chopped fresh chives
- 2 cloves garlic minced
- Sea Salt & black pepper to taste
Chicken
- 1 lb boneless skinless chicken breasts about 2 breasts, thin sliced or pounded to 1/2” thickness
- 1 large egg whisked
- 1/2 cup blanched almond flour
- 1/4 cup tapioca flour or arrowroot
- 1 tsp fine sea salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/4 cup avocado oil for frying
Salad
- 8 slices bacon cooked until crisp and crumbled
- 6 hard boiled eggs sliced
- 6 cups chopped romaine or other greens
- 1 cup cherry tomatoes halved
- 3 scallions thinly sliced
- 1 large avocado
- 1/2 cup goat cheese crumbles or dairy free cheese crumbles, optional (not Whole30)
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
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