A crispy coating of almond flour and Italian-style hard cheese make these chicken strips a meal to remember. Sided with a creamy cobb salad, which contains quartered bocconcini balls, tangy fresh tomatoes, crispy green leaves, and creamy avo – all covered in a homemade ranch dressing. A dinner that ticks all the taste boxes!
Cobb Salad & Chicken Tenders
Cobb Salad & Chicken Tenders
with ranch dressing & avocado
Hands on Time: 10 - 25 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almonds
- Avocado
- Avocados
- Bocconcini Balls
- Chicken
- Cornflour
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Green Leaves
- Guilt-Free Crumb
- NOMU One For All Rub
- Ranch Dressing
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
- Sugar/Sweetener/Honey
Avocado
Halve the Avocado and remove the pip. Scoop out the avocado flesh. Slice the avocado, season, and set aside.
OH CRUMBS
Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes, one containing the Cornflour (seasoned lightly) and the other containing the Guilt-Free Crumb. Coat each Chicken/" title="View all our recipes with Chicken at eCook">Chicken strip in the flour first, then in the egg mixture, and lastly, in the crumb. Dust off any excess in between coatings.
GOLDEN & SAUCY
Place the chopped Almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. In a bowl, combine the rub, the Ranch Dressing, a sweetener of choice (to taste), and seasoning. Set aside.
FRY MOMENT
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed Chicken/" title="View all our recipes with Chicken at eCook">Chicken strips and fry for 1-2 minutes per side until golden and cooked through. Remove from the pan, drain on paper towel, and season.
WHAT A MEAL!
Make a bed of the shredded leaves. Scatter over the diced Tomato, the bocconcini quarters, the seasoned Avocado slices, and the toasted Almonds. Side with the crispy Chicken/" title="View all our recipes with Chicken at eCook">Chicken tenders and garnish it all with the chopped coriander. Drizzle the salad with some of the Ranch Dressing and serve the remaining dressing in a bowl alongside for dipping.
Avocado - 1
Cornflour - 20ml
Guilt-Free Crumb - 70ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
Almonds - 20g
NOMU One For All Rub - 10ml
Ranch Dressing - 87,5ml
Green Leaves - 20g
Tomato - 1
Bocconcini Balls - 3
Fresh Coriander - 4g
Avocados
Halve the Avocados and remove the pips. Scoop out the Avocado flesh. Slice the avocados, season, and set aside.
OH CRUMBS
Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes, one containing the Cornflour (seasoned lightly) and the other containing the Guilt-Free Crumb. Coat each Chicken/" title="View all our recipes with Chicken at eCook">Chicken strip in the flour first, then in the egg mixture, and lastly, in the crumb. Dust off any excess in between coatings.
GOLDEN & SAUCY
Place the chopped Almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. In a bowl, combine the rub, the Ranch Dressing, a sweetener of choice (to taste), and seasoning. Set aside.
FRY MOMENT
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed Chicken/" title="View all our recipes with Chicken at eCook">Chicken strips and fry for 1-2 minutes per side until golden and cooked through. Remove from the pan, drain on paper towel, and season.
WHAT A MEAL!
Make a bed of the shredded leaves. Scatter over the diced Tomato, the bocconcini quarters, the seasoned Avocado slices, and the toasted Almonds. Side with the crispy Chicken/" title="View all our recipes with Chicken at eCook">Chicken tenders and garnish it all with the chopped coriander. Drizzle the salad with some of the Ranch Dressing and serve the remaining dressing in a bowl alongside for dipping.
Avocados - 2
Cornflour - 40ml
Guilt-Free Crumb - 140ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
Almonds - 40g
NOMU One For All Rub - 20ml
Ranch Dressing - 175ml
Green Leaves - 40g
Tomato - 1
Bocconcini Balls - 6
Fresh Coriander - 8g
Avocados
Halve the Avocados and remove the pips. Scoop out the Avocado flesh. Slice the avocados, season, and set aside.
OH CRUMBS
Whisk 2 eggs in a shallow dish with 2 tsp of water. Prepare two more shallow dishes, one containing the Cornflour (seasoned lightly) and the other containing the Guilt-Free Crumb. Coat each Chicken/" title="View all our recipes with Chicken at eCook">Chicken strip in the flour first, then in the egg mixture, and lastly, in the crumb. Dust off any excess in between coatings.
GOLDEN & SAUCY
Place the chopped Almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. In a bowl, combine the rub, the Ranch Dressing, a sweetener of choice (to taste), and seasoning. Set aside.
FRY MOMENT
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed Chicken/" title="View all our recipes with Chicken at eCook">Chicken strips and fry for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
WHAT A MEAL!
Make a bed of the shredded leaves. Scatter over the diced Tomato, the bocconcini quarters, the seasoned Avocado slices, and the toasted Almonds. Side with the crispy Chicken/" title="View all our recipes with Chicken at eCook">Chicken tenders and garnish it all with the chopped coriander. Drizzle the salad with some of the Ranch Dressing and serve the remaining dressing in a bowl alongside for dipping.
Avocados - 3
Cornflour - 60ml
Guilt-Free Crumb - 215ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3
Almonds - 60g
NOMU One For All Rub - 30ml
Ranch Dressing - 262,5ml
Green Leaves - 60g
Tomatoes - 2
Bocconcini Balls - 9
Fresh Coriander - 12g
Avocados
Halve the Avocados and remove the pips. Scoop out the Avocado flesh. Slice the avocados, season, and set aside.
OH CRUMBS
Whisk 2 eggs in a shallow dish with 2 tsp of water. Prepare two more shallow dishes, one containing the Cornflour (seasoned lightly) and the other containing the Guilt-Free Crumb. Coat each Chicken/" title="View all our recipes with Chicken at eCook">Chicken strip in the flour first, then in the egg mixture, and lastly, in the crumb. Dust off any excess in between coatings.
GOLDEN & SAUCY
Place the chopped Almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. In a bowl, combine the rub, the Ranch Dressing, a sweetener of choice (to taste), and seasoning. Set aside.
FRY MOMENT
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed Chicken/" title="View all our recipes with Chicken at eCook">Chicken strips and fry for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
WHAT A MEAL!
Make a bed of the shredded leaves. Scatter over the diced Tomato, the bocconcini quarters, the seasoned Avocado slices, and the toasted Almonds. Side with the crispy Chicken/" title="View all our recipes with Chicken at eCook">Chicken tenders and garnish it all with the chopped coriander. Drizzle the salad with some of the Ranch Dressing and serve the remaining dressing in a bowl alongside for dipping.
Avocados - 4
Cornflour - 80ml
Guilt-Free Crumb - 280ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
Almonds - 80g
NOMU One For All Rub - 40ml
Ranch Dressing - 350ml
Green Leaves - 80g
Tomatoes - 2
Bocconcini Balls - 12
Fresh Coriander - 15g
Frequently Asked Questions
What is the preparation time for Cobb Salad & Chicken Tenders?
The preparation time for Cobb Salad & Chicken Tenders with ranch dressing & avocado is between 10 and 25 minutes.
What is the total time required to make Cobb Salad & Chicken Tenders with ranch dressing & avocado?
The total time required to make Cobb Salad & Chicken Tenders with ranch dressing & avocado is between 35 and 50 minutes.
How many servings does Cobb Salad & Chicken Tenders provide?
4 servings
What are the main ingredients in Cobb Salad & Chicken Tenders?
Almonds, Avocado, Avocados, Bocconcini Balls, Chicken, Cornflour, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Green Leaves, Guilt-Free Crumb, NOMU One For All Rub, Ranch Dressing, Tomato, Tomatoes
What is the nutritional information of Cobb Salad & Chicken Tenders?
Calories: 1083, Carbs: 47 grams, Fat: grams, Protein: 58.5 grams, Sugar: 11.6 grams, Salt: 1033 grams
How do I prepare Cobb Salad & Chicken Tenders?
OH CRUMBS: Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes, one containing the cornflour (seasoned lightly) and the other containing the guilt-free crumb. Coat each chicken strip in the flour first, then in the egg mixture, and lastly, in the crumb. Dust off any excess in between coatings. GOLDEN & SAUCY: Place the chopped almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. In a bowl, combine the rub, the ranch dressing, a sweetener of choice (to taste), and seasoning. Set aside. FRY MOMENT: Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed chicken strips and fry for 1-2 minutes per side until golden and cooked through. Remove from the pan, drain on paper towel, and season. WHAT A MEAL!: Make a bed of the shredded leaves. Scatter over the diced tomato, the bocconcini quarters, the seasoned avocado slices, and the toasted almonds. Side with the crispy chicken tenders and garnish it all with the chopped coriander. Drizzle the salad with some of the ranch dressing and serve the remaining dressing in a bowl alongside for dipping. AVOCADOS: Halve the avocados and remove the pips. Scoop out the avocado flesh. Slice the avocados, season, and set aside.
What should be prepared from my kitchen to make Cobb Salad & Chicken Tenders?
Almonds, Avocado, Avocados, Bocconcini Balls, Chicken, Cornflour, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Green Leaves, Guilt-Free Crumb, NOMU One For All Rub, Ranch Dressing, Tomato, Tomatoes
How many calories does Cobb Salad & Chicken Tenders have?
1083 calories
How much fat content does Cobb Salad & Chicken Tenders have?
grams
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