May 20, 2022

Sweet Chili Chicken Cobb Salad

Sweet Chili Chicken Cobb Salad is one of our favorite main dish salads. I start this dish by air frying cubes of chicken breast. Then, I toss the cubes in homemade sweet chili sauce. While the chicken cooks, I assemble a classic Cobb salad. Finally, I serve the chicken on top of the salad. We like this salad for several reasons. First of all, I like that this whole dish can be made in advance. The chicken reheats really well in the air fryer. Secondly, I like that this is a complete meal. No side dishes are necessary. And, finally, we all love the sweet and spicy flavors in this dish.

The Equipment I Used

Air Fryer- You’ll need an air fryer to make this dish. I used my Val Cucine air fryer.
A Salad Spinner- Use this to wash and dry your romaine.
A Jar- I like to use a small jar to shake up my dressing.

The Ingredients Needed for Sweet Chili Chicken Cobb Salad

Chicken- Use boneless skinless, chicken breasts.
Bacon- I like the Niman Ranch brand.
Olive Oil- Use a good quality extra virgin olive oil for the dressing. I like the California Olive Ranch brand.
Sweet Chili Sauce- I used the Kame brand.
Sambal Olek- This is a chili garlic sauce.
Flour- Use all purpose flour to coat the chicken.
Cornstarch- You’ll need this for several parts of this dish. You can find it in the baking section of your market.

How I Made my Salad

First, I coated the chicken and air fryed it. Be sure to cook the chicken until it’s crispy and cooked inside.
Next, while the chicken cooked, I made the sweet chili sauce. Be sure to seed the chili.
Finally, I assembled the rest of the salad ingredients and served the chicken on top.

If you like sweet chili chicken, you need to try this Sweet Chili Chicken Cobb Salad.

Sweet Chili Chicken Cobb Salad

Air fried sweet chili chicken, tomato, avocado, blue cheese, and bacon all tossed with a red wine vinaigrette.

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Prep Time 15

Cook Time 24

Total Time 39

Course Main Course

Cuisine American, Thai

Servings

Calories 360 kcal

Equipment

air fryer

Ingredients

For the Sweet Chili Chicken:

1 pound boneless skinless chicken breasts, cut in half inch pieces
1 tsp. each kosher salt and sugar
⅛ tsp. black pepper
1 cup all- purpose flour (120g)
1 cup cornstarch
2 beaten eggs
¼ cup whole milk
1 tbsp. vegetable oil

For the other Cobb Salad ingredients:

2 eggs
4 slices bacon
4 cups romaine lettuce, chopped
1 cup chopped avocado
1 cup halved cherry tomatoes
½ cup blue cheese, crumbled

For the Red Wine Vinaigrette:

½ cup extra virgin olive oil
¼ cup red wine vinegar
2 tbsp. honey
1 tbsp. Dijon mustard
1 clove grated garlic
¼ tsp. black pepper

For the Sweet Chili Sauce:

¼ cup vegetable oil, divided
3 tbsp. minced Fresno chili, seeded
1 tbsp. minced garlic
½ cup sweet chili sauce
1 tbsp. sambal olek (chili garlic sauce)
½ cup water
2 tsp. cornstarch mixed with 4 tsp. water

Instructions

Begin by air frying the chicken: Preheat the air fryer oven to 400 degrees. In a bowl toss the chicken with the salt, sugar, and pepper.
Prepare three bowls for dipping the chicken: Divide the flour and cornstarch between two bowls. Place the eggs and milk in the third bowl.
Toss half the chicken in the first bowl of flour, then in the egg and milk mixture, and then in the second bowl of flour. Spread the chicken out in the air fryer basket and sprinkle on half the oil. Bake for 12 minutes. Repeat with the rest of the chicken.
Meanwhile while the chicken cooks, hard boil the eggs. Place the eggs in a two -quart saucepan and cover them with cold water. On high heat, bring the water to a boil. Then, turn down the heat, and simmer the eggs for 15 minutes. Drain the eggs and peel them under cold running water. Chop the eggs in half inch pieces.
Also, cook the bacon on low heat in a medium skillet. When the bacon is crispy, drain it and chop it in half inch pieces.
Also, make the Sweet Chili Sauce: In a three- quart saucepan, on low heat, heat half the vegetable oil. Add the chili and cook five minutes or until it's soft. Add the garlic, sweet chili sauce, sambal Olek, water, and the rest of the oil. Boil for three minutes. Stir in the cornstarch and water mixture and cook one minute. Toss this with the chicken.
Also, make the vinaigrette by shaking up all the ingredients in a small jar.
Put all the lettuce in a large bowl, or on a large platter. Arrange the cooked chicken, bacon, blue cheese, avocado, eggs and tomatoes in rows on the lettuce. Drizzle on as much dressing as you like.