Southern Cobb Salad – A Southern take on a Cobb salad, loaded with fried chicken tenders, fresh strawberries, grapes, Granny Smith apples, candied pecans and crumbled goat cheese. Served with a homemade poppyseed dressing.
Salad? What’s this about a salad recipe???
Yeah, yeah, I know I don’t post a lot of these salad recipes, but when I do, trust me, it’s gonna be incredible. Just look at this avocado and charred corn salad I post last summer. Or this orchard harvest salad from the fall. Both are loaded with hearty ingredients and a killer homemade salad dressing.
Because we’re heading into prime season for produce, I thought I’d share another great salad recipe for you guys. But this one has a hint of indulgence that we love so much here and it comes in the form of fried chicken. Nothing makes a salad better than some fried chicken.
Along with the fried chicken, there are a few other Southern-inspired ingredients like candied pecans, crumbled goat cheese, and Granny smith apples. So I call this salad my Southern Cobb Salad. Check it out!
There are so many things I love about this salad: the combination of sweet and salty flavors, the plethora of textures going on, and, most certainly, the homemade poppyseed dressing.
I first tried this dressing on a pasta salad a while ago and feel head-over-heels for it. It was creamy and sweet and tangy. I knew it would go great with the fried chicken so I just had to use it in this recipe.
From the taste of it, you’d think the dressing would be complicated or take a lot to make. But it’s really not. It’s just Greek yogurt, apple cider, olive oil, honey, and Dijon mustard whisked together. Oh and the poppyseeds. That’s it!
The only other real work you have for this salad is making the fried chicken tenders. They’re really so simple to make. All you gotta do is marinade the chicken in a buttermilk mixture, dredge in some flour, and then fry to perfection.
The recipe for these fried chicken tenders is actually the same exact recipe as the tenders in these fried chicken tacos. In case frying is something you’re not super comfortable with, here are the tips I previously posted for making sure these tenders come out just right:
- This recipe calls for you to marinate the chicken in a buttermilk mixture before frying. Keep this in mind when prepping your meals. If eating this during the week, I recommend marinading in the morning so they’re ready for dinner that night. If you’re in a rush, 30 mins – 1 hour will be good enough, but just know that they’ll be even better when given some more time to marinade!
- Make sure the oil is hot before adding the chicken. The fried crust will get oily and soggy if it’s not fried in hot oil. This may mean that you have to let the oil back heat up in between batches. Ah, and speaking of batches…
- Make sure you are frying no more than 4 tenders at a time. If you crowd the frying pan, the oil temperature will drop and cause your chicken to get soggy. So you’ll probably need to fry the tenders in about 2 batches.
- When breading the chicken, make sure you cover completely with flour and press it into the chicken tender. This will help the breading stick on during the frying process.
- And lastly, if you’re unsure about the cooking time, test one chicken tender using the times I suggest below and then check to make sure the center is cooked. I always do this because cooking time can differ based on what kind of pan or stovetop you have.
Who knew a salad could look so good, huh?! What’s your favorite part about it? The dressing, the chicken, the fruit??? Good luck picking just one thing!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
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