Classic Cobb Salad with Buttermilk Dressing

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  Chicken Breast, Boneless Skinless(680g)
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  2 teaspoons kosher salt
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  Flour, All-Purpose, White(240g)
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  Bread Crumbs, Panko, Dry(240g)
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  Egg, Whole, Large
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  Vegetable oil
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  Lettuce, Romaine
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  Bacon, Pork
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  Egg, Whole, Large
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  Tomato, Cherry(240g)
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  Avocado
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  Green Onion (Scallion)
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  Blue cheese dressing(113g)
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  Ranch Dressing, Regular(240g)

Instructions

1. 1Set up three shallow bowls: place the flour in the first, beat the eggs in the second, and spread the panko in the third. Season the chicken breast all over with salt and pepper.
2. 2Working with one piece at a time, dip the chicken into the flour to coat, then into the beaten eggs (letting excess drip off), then into the panko, gently pressing to adhere.
3. 3Pour ¼-inch vegetable oil into a large skillet and heat over medium-high heat until the oil glistens, about 2–3 minutes. Working in batches to avoid overcrowding, add the chicken in a single layer and cook until golden brown on the bottom, 2–3 minutes.
4. 4Flip the chicken and cook until the second side is golden brown and the internal temperature reaches 165°F on an instant-read thermometer, about 3 minutes more. Transfer to a paper towel-lined plate; add more oil to the skillet as needed between batches to maintain ¼-inch depth.
5. 5Once the chicken has cooled slightly, thinly slice lengthwise into strips.
6. 6Arrange the romaine lettuce in a single layer on a large platter. Evenly distribute the bacon, hard-boiled eggs, cherry tomatoes, avocado, green onions, and sliced chicken over the lettuce in rows.
7. 7Divide the salad evenly into 8 airtight containers while the chicken is still warm, keeping dressings separate.
8. 8Drizzle each portion with blue cheese dressing and ranch dressing just before serving, or pack the dressings on the side.