A colorful Cobb loaded with crispy Parmesan chicken, fresh greens, eggs, bacon, and zesty dressing.
# Ingredient list:
→ Parmesan Crusted Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1/2 cup grated Parmesan cheese
03 - 1/2 cup fine breadcrumbs
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons olive oil
→ Salad Components
10 - 6 cups mixed salad greens
11 - 1 cup cherry tomatoes, halved
12 - 1 large avocado, sliced
13 - 4 hard-boiled eggs, quartered
14 - 4 strips cooked bacon, chopped
15 - 1/2 cup crumbled blue cheese
16 - 1/2 small red onion, thinly sliced
17 - 1/2 cup sliced cucumber
→ Vinaigrette
18 - 1/4 cup extra-virgin olive oil
19 - 2 tablespoons red wine vinegar
20 - 1 teaspoon Dijon mustard
21 - 1 teaspoon honey
22 - 1/2 teaspoon salt
23 - 1/4 teaspoon black pepper
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil and lightly grease the surface.
02 - In a shallow bowl, combine Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and black pepper.
03 - In a separate bowl, beat eggs until fully combined.
04 - Dip each chicken thigh into beaten eggs, then coat thoroughly in the Parmesan-breadcrumb mixture, pressing gently to adhere.
05 - Place coated chicken thighs on the prepared baking sheet in a single layer. Drizzle with olive oil.
06 - Bake for 25 to 30 minutes, turning once halfway through, until golden and crispy with an internal temperature of 165°F. Allow to rest for 5 minutes, then slice into strips.
07 - While chicken bakes, arrange mixed salad greens on a large platter. Arrange cherry tomatoes, avocado slices, hard-boiled eggs, bacon, blue cheese, red onion, and cucumber in organized rows.
08 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
09 - Arrange sliced Parmesan chicken over the salad. Drizzle vinaigrette just before serving.
