Description
Southern Cobb Salad featuring crispy buttermilk fried chicken tenders, fresh strawberries, red grapes, green apple, romaine lettuce, goat cheese, and candied pecans, all drizzled with a homemade poppyseed dressing. A delightful combination of sweet and savory flavors perfect for a hearty, refreshing meal.
Ingredients
Poppyseed Dressing
- 1/3 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon Dijon mustard
- 1/2 tablespoon poppyseeds
Fried Chicken Tenders
- 3/4 pound chicken tenderloins
- 3/4 cup buttermilk
- 1 teaspoon salt (divided)
- 1/2 teaspoon garlic powder (divided)
- 3/4 teaspoon paprika (divided)
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2-3 cups canola or vegetable oil (for frying)
Salad
- 4-6 fried chicken tenders (prepared as above)
- 1/2 pound fresh strawberries
- 1 (5-ounce) bag romaine lettuce
- 1 cup red grapes
- 1 medium green apple
- 1/4 cup crumbled goat cheese
- 1/3 cup candied pecans
Instructions
- Prepare poppyseed dressing: Add Greek yogurt, apple cider vinegar, olive oil, honey, salt, and Dijon mustard to a large measuring cup. Whisk all ingredients together until smooth. Stir in poppyseeds. Cover and refrigerate until ready to serve.
- Marinate chicken tenders: Place chicken tenderloins in a gallon ziplock bag. Add buttermilk, 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon garlic powder, and 1/8 teaspoon cayenne pepper. Seal the bag and massage to coat the chicken evenly. Refrigerate for at least 1 hour and up to 8 hours for best flavor and tenderness.
- Heat oil for frying: Pour 2-3 cups of canola or vegetable oil into a cast iron skillet, filling it halfway. Heat over medium heat for 7-10 minutes until oil reaches the proper temperature (sizzling when food is dropped in).
- Prepare dredge mixture: In a shallow dish, whisk together the flour, remaining 1/2 teaspoon salt, black pepper, 1/2 teaspoon paprika, 3/8 teaspoon garlic powder, and baking powder to combine.
- Coat chicken tenders: Remove chicken tenders from marinade, shaking off excess buttermilk. Dredge each tender in the flour mixture until fully coated, then place on a clean plate. Repeat for all tenders.
- Fry chicken tenders: Carefully place four coated tenderloins into the hot oil. Fry for 3 minutes on one side, then flip and fry for another 2 minutes or until golden brown and cooked through. Remove and drain on paper towels. Repeat with remaining tenders. Let cool slightly.
- Prepare salad ingredients: Wash and slice strawberries; wash and halve red grapes; dice the green apple; rinse romaine lettuce. Chop fried chicken tenders into bite-sized pieces.
- Assemble the salad: Divide romaine lettuce evenly onto two large plates. Top with chopped chicken tenders, strawberries, grapes, diced apple, crumbled goat cheese, and candied pecans.
- Serve: Drizzle with the chilled homemade poppyseed dressing and enjoy your Southern Cobb Salad.
Notes
- Marinating chicken for at least one hour enhances tenderness and flavor.
- Use a cast iron skillet for even heating during frying.
- Ensure oil temperature is hot enough before frying to get crispy chicken.
- Adjust cayenne pepper amount to control spiciness of the chicken marinade.
- Poppyseed dressing can be made ahead and stored refrigerated for up to 3 days.
- Use fresh, ripe strawberries and crisp apples for the best flavor contrast.
- Drain fried chicken on paper towels to remove excess oil and keep crisp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Frying
- Cuisine: Southern American
