Recipe from Lick Your Plate

Thoughts

I forgot to take a good picture, but this screenshot from the live stream does suffice. I love Cobb salad, and this one (first one I have ever made) definitely did the trick. The avocado does not last, so don't plan on packaging and eating on a different day. All the pieces balance nicely, and I think everyone loves to be served such a colourful interesting dish.

Cajun Chicken Cobb Salad

For the Chicken:
1/4 cup Flour
1/4 tsp Salt
1 Egg
2 tbsp Water
1/2 cup Cornmeal
1/2 cup Breadcrumbs
1/4 tsp Pepper
1/4 tsp Paprika
1/4 tsp Oregano
1/4 tsp Garlic Powder
1/8 tsp Cayenne Pepper
2 Chicken Breasts

For the Salad:
10 cups chopped Romaine Lettuce
4 ears Corn
8 slices Bacon
2 Avocados
2 cups Cheddar Cheese
4 hard boiled Eggs
1 1/2 cups halved Cherry Tomatoes

Mix flour with salt in a small bowl. Coat chicken breasts in flour and shake off excess. Whisk together egg and water in a second bowl and dip chicken into the egg mixture. In a large bowl combine cornmeal, breadcrumbs, salt, pepper, paprika, oregano, garlic powder, and cayenne pepper. Press chicken well into spice mixture until thoroughly coated. Line a baking sheet with aluminum foil and place a greased cooling rack on top of the foil. Lay chicken on rack and cook for 20 minutes at 375F. 

To arrange the salad, lay romaine lettuce on a large serving platter. Cook the corn in a large pot of boiling water for 2 minutes and cut kernels off the cob. Cook bacon and crumble. Cut avacado into 1" pieces. To hardboil the eggs, place eggs in a single layer covered with 1" of cool water. Bring to a boil over high heat, turn off heat, cover pan, and let sit 12 minutes. Crack and peel. Halve cherry tomatoes. Arrange all food on a dish and place cooked, cut chicken on top.