[infobox subtitle=”Cobb Salad” bg=”orange” color=”black” opacity=”on” space=”30″ link=”no link”]A Twist on the Classic[/infobox]

I consistently prepare healthy food for my friends and family, but I am an absolute sucker for delicious fried chicken.  Like, cannot help myself, I will eat 7 pieces until I fall over, sucker for fried chicken.  Kickin’ it at culinary school taught me quite a bit about perfecting my frying technique and the skills I picked up translate deliciously through my chicken.

One of my favorite “salads as a meal” is a Cobb Salad – a yummy combination of chicken or turkey, nice fruits and veggies, lettuce and a yummy honey dressing.  I wanted to switch up some of the more traditional ingredients when making my Fall Cobb Salad so I went with a sweet combination of beets, grapes, toasted Marcona Almonds, feta cheese, avocado, crispy bacon, and fried chicken.  The combo definitely makes a complete meal in a bowl, especially with some sweet cornbread on the side.

Tossing together the majority of these ingredients is self-explanatory, but I do want to provide you with the recipe I use to fry chicken, along with some rules for safely deep-frying food.  Also included below are some of my favorite kitchen pans and appliances I use when deep frying!

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Rules For a Safe Deep-Fry

  • using an appropriate oil that can get hot enough to fry without smoking at 345-375 degrees F (oil that’s smoking is a sign of a fire that’s about to erupt)
  • keep the heat at medium-high once an ideal temperature is reached
  • no water in the pan (also very bad as it causes splatters and fires)
  • cooking with dry food
  • cooking in small batches (so the oil temperature doesn’t go down too far) to get food that is crispy and not greasy
  • not overcrowding the pan (same as cooking in small batches) as the food will come out soggy
  • no kids allowed
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And now, lets get to the recipe!

Fall Cobb Salad

[tabgroup layout=”horizontal”] [tab title=”Ingredients”]6 pieces of bacon

2 heads of Romaine lettuce

1/2 cup of feta cheese

1/2 cup sliced beets

1/2 cup sliced grapes

1 Avocado, sliced

Handful of toasted Marcona Almonds

Canola Oil

6 Eggs

1/4 cup water

4 chicken breasts, pounded thin and cut into tenders

Kosher Salt

Black Pepper

3 cups flour


Dressing of choice

[/tab] [tab title=”Procedure”]1. Heat oven to 400 F and cook bacon on a sheet pan until crispy.  Crunch up into small pieces and set aside.

2. Chop, wash, and dry lettuce.

3. Prepare the rest of the salad ingredients: chop beets, grapes, avocado and set aside.  Crumble feta cheese.

4. Toast Marcona Almonds in a non-stick pan over medium heat for 3-4 minutes until golden brown.

5. Pound chicken breasts thin and even, then cut into appropriately sized tenders (I get about 3 tenders per breast).

6. Heat oil to about 350 F.  Once oil is hot, begin preparing the chicken to deep-fry.  Do not bread the chicken ahead of time.

7. Stir eggs, 1/4 cup water, a big squirt of sriracha, salt and pepper together for the egg wash for the chicken.

8. Season only the chicken breasts that will fit into the deep-fry pan with salt and pepper.  Dip the breasts into flour that has also been seasoned well with salt and pepper, then dip into the egg wash, dip back into the flour then immediately place into the frying pan.

9.  After 3-4 minutes, turn the tenders over to complete frying on the other side.  Check the doneness by pulling out the largest piece and gently slicing into it.  If there is no pink and the chicken looks moist – it’s done.  All in all, about 6-7 minutes.  Place tenders on a cooling rack over a sheet pan in a warm oven to keep hot.

10. Repeat with remaining tenders.

11. Combine all salad ingredients and enjoy!

[/tab] [tab title=”Notes”]Serves: 4

Difficulty Level: Medium

Time: 45 minutes[/tab] [/tabgroup] [separator type=”thin”]

My Deep-Frying Tools

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