Sweet Chili Chicken Cobb Salad
Air fried sweet chili chicken, tomato, avocado, blue cheese, and bacon all tossed with a red wine vinaigrette.
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.
Nutrition
Calories: 360kcal
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