California Chicken Cobb Salad
By Micah Morton

Yields:
6 - 8
Prep Time:
20 mins
Total Time:
35 mins
Because popcorn chicken is way better than actual popcorn.
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Ingredients
- 1/2 bag Perdue Popcorn Chicken, cooked according to package instructions
For the Dressing
- 1 cup Greek yogurt
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 4 oz. crumbled blue cheese
- 2 tsp. fresh chives, chopped
- 2 tsp. fresh parsley, chopped
- kosher salt
- Freshly ground black pepper
For the Salad
- 8 cups mixed greens
- 8 oz. cherry tomatoes, halved
- 2 avocados chopped and tossed with lime juice
- 4 hard-boiled eggs, sliced
- 6 slices of crispy bacon, chopped
- 8 popcorn containers
Directions
- Step 1Preheat oven to 425° and line a baking sheet with parchment paper. Place frozen pieces of Perdue Popcorn Chicken in single layer on the baking sheet. Bake on middle oven rack for 15 minutes, or until heated through (turn pieces halfway through heating time). Remove the popcorn chicken from the oven and let cool.
- Step 2Whisk together all of the dressing ingredients and set aside.
- Step 3Using tongs, assemble the salad in popcorn containers or a large bowl: Start with the greens, then layer on the chicken, tomatoes, avocado, eggs and bacon.
- Step 4Spoon dressing on top. Serve immediately.
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