Parmesan Crusted Chicken Cobb Salad (Print Version)

Extra-crispy baked Parmesan chicken over classic Cobb salad with fresh vegetables, avocado, bacon, and zesty dressing.

# 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

→ Salad

10 - 6 cups mixed salad greens
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.
02 - In a shallow bowl, whisk eggs. In another bowl, combine Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
03 - Dip each chicken thigh into the egg mixture, then coat thoroughly in the Parmesan breadcrumb mixture. Place on prepared baking sheet.
04 - Drizzle olive oil over the coated chicken thighs.
05 - Bake for 25 to 30 minutes, flipping halfway through, until golden and cooked through with an internal temperature of 165°F. Let rest 5 minutes, then slice.
06 - While chicken bakes, arrange salad greens on a large platter. Top with tomatoes, avocado, cucumber, eggs, bacon, blue cheese, and red onion in neat rows.
07 - Whisk together olive oil, vinegar, mustard, honey, garlic, salt, and pepper until emulsified.
08 - Top the salad with sliced chicken. Drizzle with dressing just before serving.

# Expert Advice:

01 -
  • The chicken stays juicy inside while the Parmesan crust gets impossibly crispy, which honestly felt like discovering a minor miracle.
  • It feels fancy enough to impress someone but comes together in just over an hour, so you won't stress yourself into the ground.
  • This is the kind of salad that doesn't wilt or fall apart, so it actually tastes as good at the table as it did when you made it.
02 -
  • Flipping the chicken halfway through baking is non-negotiable if you want both sides to develop that shattered, golden crust instead of one side pale and disappointing.
  • Slicing the chicken while it's still warm makes it easier to cut cleanly, but letting it rest first prevents all the juices from running out onto the cutting board the second your knife touches it.
03 -
  • Pat the chicken thighs dry before breading—any moisture on the surface keeps the coating from adhering properly and getting crispy.
  • If your dressing breaks or looks separated, add a teaspoon of water and whisk vigorously until it comes back together, which is way easier than starting over.
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