Honey Sriracha Chicken Cobb Salad
In the mood for a big, delicious chicken Cobb salad? Try this honey sriracha chicken Cobb salad recipe. The chicken is smothered in the most delicious honey sriracha sauce. Perfectly crispy on the outside and juicy in the center, this chicken is incredible. Paired with fresh vegetables and crisp lettuce, and you are in for one delicious lunch or dinner.
Enjoy this Cobb salad recipe with a crisp white wine, like sauvignon blanc. For a non-alcoholic beverage, try a fresh lemonade. What’s better than sitting outside, enjoying a delicious meal and sipping on your favorite beverage? Sounds perfect if you ask me.
About this recipe
This honey sriracha chicken Cobb salad is loaded vegetables. It includes a little bit of everything. Black olives, sliced egg, avocado, cucumbers and more. What’s great, is that you can add whatever vegetables you like. In addition to the crumbled blue cheese, there is a light drizzle of yogurt ranch dressing on top as well. This adds an extra layer of creaminess that is hard to resist. Plus, it tastes great with the spicy fried chicken.
How to fry chicken
When prepping the fried chicken, be sure to let the chicken rest at room temperature for 10-15 minutes before breading. You will need three plates for your breading station. One for the flour mixture, one for the whisked egg, and one for the breaded chicken. You will first dredge the chicken through the flour, then the egg, then back through the flour, making sure it is well coated each time.
Make sure the oil reaches 350 degrees before frying. Otherwise, the chicken will be soggy versus crispy. Place the fried chicken on a paper towel to absorb an excess oil. Once all of the chicken is fried, finish it by baking it for an additional 10 minutes in the oven. You’ll want to make sure the internal temperature reaches 165 degrees Fahrenheit to ensure doneness. If the chicken is cooked through after frying, you can skip this step.
When making the honey sriracha sauce, simply add everything into a saucepan and simmer until well combined. Gently toss the honey sriracha sauce with the fried chicken until the chicken is well coated. This Cobb salad recipe makes four servings. The nutritional information does not reflect the vegetable oil used for frying the chicken. However, it includes everything else listed below. Please see below for more information.
Best if eaten once made. However, you can store any leftovers in an airtight container in the refrigerator for one to two days. The chicken breading may soften once you add the sauce, so please keep this in mind. You can reheat the chicken or enjoy it chilled. Looking for more salad recipes? Try my summer Cobb salad with cilantro lime dressing or my grilled tuna niçoise with sweet tangy dressing. Both are perfect for warm summer days.
Honey Sriracha Chicken Cobb Salad
- 1 lb. Smart Chicken tenderloins, about 8 pieces, boneless skinless
- 1 cup AP flour, all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried mustard
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 large eggs, whisked
- 1 cup vegetable oil , for frying, you can also use an air fryer if you prefer
Honey Sriracha Sauce
- ½ cup honey
- ½ cup sriracha
- ½ cup salted butter, 1 stick
- 2 tablespoons soy sauce
- 4 teaspoons lemon juice, fresh squeezed
- Pinch red pepper flakes
- 1 head iceberg lettuce, washed and chopped
- 1 tomato, diced small
- 6 slices bacon, cooked until crispy
- ½ cup English cucumbers, sliced into rounds
- 2 hard-boiled eggs, cut in halves or quarters
- ½ cup black olives, sliced in half
- ½ large avocado , peeled, pitted, and sliced
- ¼ cup crumbled blue cheese
- ¼ cup yogurt ranch dressing, or similar dressing
- baking tray
- 3 plates for breading chicken
- 11-inch saucepan
- mixing bowl
Prepare the chicken:
- Preheat the oven to 400 degrees.
- Grab a baking tray spray it with non-stick cooking spray and set it aside.
- Let the chicken sit at room temp for 15-20 minutes before breading.
- Grab three plates. One the first plate, combine the AP flour, salt, pepper, garlic salt, paprika and dried mustard powder. Mix well.
- One the second plate, add two whisked eggs.
- Begin by dredging the chicken tenderloins through the flour mixture, then the egg, then back through the flour mixture. Repeat for all tenderloins. Place the breaded chicken on the third plate.
- Heat the vegetable oil over medium / high heat in an 9-inch sauté pan.
- Once the oil is hot, or reaches 350 degrees Fahrenheit, you can begin to carefully lower 2 pieces of chicken into the hot oil.
- Flip the chicken after a few minutes. Once it is golden brown on both sides, place it on a paper towel to absorb any excess oil. Repeat.
- Next, place the chicken on the baking tray and cook it in the oven for an additional 10-15 minutes. You'll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.
- Remove the chicken from the oven. And set it aside.
Prepare the honey sriracha sauce:
- In a saucepan, over medium heat add butter, sriracha, honey, soy sauce and lemon juice. Stir until well combined.
- Once the sauce is well combined, turn the heat down to a simmer. Stir occasionally.
- Toss the fried chicken in a large mixing bowl and top it with the sauce. Toss until the fried chicken is well coated in the sauce.
Prepare the salad:
- Add the washed and chopped iceberg lettuce to a platter.
- Next add the tomatoes, crispy bacon slices, and honey sriracha fried chicken.
- Tuck the cucumber and avocado around the chicken. Nestle in the eggs.
- Top everything with black olives, crumbled blue cheese, and yogurt ranch.