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honey sriracha chicken cobb salad

Honey Sriracha Chicken Cobb Salad

In the mood for a big, delicious chicken Cobb salad? Try this honey sriracha chicken Cobb salad. The chicken is smothered in the most delicious honey sriracha sauce.
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Fried Chicken

  • 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

Salad Ingredients

  • 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
  • platter


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.


Serving: 1serving, Calories: 897kcal, Carbohydrates: 77g, Protein: 38g, Fat: 51g, Saturated Fat: 21g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 241mg, Sodium: 2928mg, Potassium: 1100mg, Fiber: 6g, Sugar: 43g, Vitamin A: 2089IU, Vitamin C: 39mg, Calcium: 190mg, Iron: 4mg