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Crispy BBQ Chicken Cobb Salad

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A quick and easy salad featuring crispy BBQ chicken strips atop a fresh Cobb salad base with creamy avocado, crunchy veggies, and a tangy homemade dressing. Perfect for lunch or a light dinner.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450g), thinly sliced
  • ½ cup all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 tablespoons olive oil or avocado oil (for frying)
  • ¼ cup BBQ sauce (Sweet Baby Ray’s recommended)
  • 6 cups mixed greens (romaine, baby spinach, and arugula)
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, thinly sliced (optional)
  • 2 hard-boiled eggs, chopped
  • ½ cup cooked bacon bits (or turkey bacon)
  • ½ cup crumbled blue cheese or feta
  • ½ cup cooked corn kernels (fresh or frozen)
  • 3 tablespoons olive oil (for dressing)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper, to taste (for dressing)

Instructions

  1. Pat the chicken breasts dry and slice into thin strips about ½ inch thick.
  2. In a shallow bowl, mix flour, smoked paprika, garlic powder, salt, and pepper.
  3. Toss chicken strips in the seasoned flour mixture, coating well and shaking off excess.
  4. Heat 2 tablespoons olive oil in a skillet over medium-high heat.
  5. Cook chicken strips in a single layer for 3-4 minutes per side until golden and crispy; internal temperature should reach 165°F (74°C). Drain on paper towels.
  6. Toss warm chicken strips in ¼ cup BBQ sauce until lightly coated; set aside.
  7. Wash and dry mixed greens. Dice avocado, halve cherry tomatoes, thinly slice red onion, chop hard-boiled eggs, and crumble cheese.
  8. Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
  9. In a large bowl, combine mixed greens, cherry tomatoes, avocado, red onion, corn, bacon bits, and eggs.
  10. Drizzle half the dressing over salad and toss gently to combine.
  11. Divide salad onto plates or a serving bowl. Top with crispy BBQ chicken strips and sprinkle crumbled cheese on top.
  12. Drizzle remaining dressing if desired and serve immediately.

Notes

Do not overcrowd the pan when frying chicken to keep it crispy. If BBQ sauce is too thick, thin with water or apple cider vinegar. Add chicken last to salad to maintain crispiness. For dairy-free, omit cheese and use dairy-free bacon alternative. For gluten-free, use almond flour and gluten-free BBQ sauce.

Nutrition

Keywords: BBQ chicken salad, Cobb salad, crispy chicken, easy lunch, healthy salad, BBQ chicken recipe, quick dinner

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