Classic Cob Salad

Categories: Chicken, Dinner, Salad

Ingredients

• 1Large head of romaine lettuce, chopped
• 8 slices Thick bacon, cooked, crumbled
• 4 Six-minute eggs, halved horizontally
• 1 cup Cherry tomatoes
• 1 Avocado, sliced
• 1/2 cup Minced green onions
• 4 oz Blue cheese, crumbled
• Homemade buttermilk ranch
• CHICKEN:
• 1.5 lbs Chicken cutlets, or breast sliced horizontally into two even (thinner) pieces
• 2 tsp Sea salt
• 1 cup All purpose flour
• 1 cup Panko
• 2 Large eggs, beaten
• Canola oil, for frying

Directions

1. Season the chicken with salt. Gather 3 shallow bowls or pie pans. In one bowl place the flour, in a second bowl add the beaten egg and add the panko to the third bowl.

2. Working with one piece at a time, dredge chicken in the flour, then into the beaten eggs, shaking off excess egg before dipping it in the the panko. Set aside on a plate and continue steps with remaining chicken.

3. In a large skillet heat oil over medium heat, until glistening. Working in batches set the chicken in the oil. Cook until golden brown on the bottom, about 2-3 minutes. Flip, cooking for 2-3 minutes longer until on other side or until chicken is cooked through. Chicken is fully cooked when the thickest part reads 165°F on an instant read thermometer. *If the chicken is browning to quickly, reduce the heat. Remove from heat and set aside on a paper towel lined plate. When slightly cooled, slice the chicken into strips.

4. On a large platter arrange romaine lettuce, bacon, eggs, cherry tomatoes, avocado, green onions, blue cheese and chicken. Serve with buttermilk ranch.

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