Crispy Parmesan chicken slices over a classic Cobb salad with fresh vegetables, eggs, bacon, and tangy dressing.
# What You Need:
→ 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
10 - 6 cups mixed salad greens
11 - 1 cup cherry tomatoes, halved
12 - 1 large avocado, sliced
13 - 4 hard-boiled eggs, peeled and quartered
14 - 4 strips cooked bacon, chopped
15 - 1/2 cup blue cheese, crumbled
16 - 1/2 small red onion, thinly sliced
17 - 1/2 cup cucumber, sliced
→ 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
# Directions:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper or foil and lightly grease surface.
02 - In shallow bowl, combine Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper. In separate bowl, beat eggs until combined.
03 - Dip each chicken thigh into beaten eggs, then coat thoroughly in Parmesan-breadcrumb mixture, ensuring full coverage.
04 - Place coated chicken thighs on prepared baking sheet. Drizzle evenly with olive oil.
05 - Bake 25-30 minutes, rotating sheet and flipping thighs halfway through cooking, until exterior is golden and crispy. Internal temperature should reach 165°F. Allow 5 minutes resting time before slicing.
06 - While chicken bakes, distribute mixed salad greens across large serving platter. Arrange tomatoes, avocado, hard-boiled eggs, bacon, blue cheese, red onion, and cucumber in distinct rows or sections.
07 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in small bowl until emulsified.
08 - Distribute sliced Parmesan chicken over composed salad. Drizzle vinaigrette immediately before serving.
