Recently it became my goal to find or create a salad that’s delicious, mostly good for you, and filling enough to keep two active humans full till breakfast. This, my friends, is a salad that meets all of those specifications. Meet the spicy sriracha chicken cobb dinner salad. Inspired by Tupelo Honey’s Wicked Cobb Salad and loosely based off Fit Foodie Finds Sriracha Chicken Salad, even my carb-loving husband gave this bowl of greens his stamp of approval! 

Prep Time: 45 minutes | Cook Time: 20 minutes | Serves: 4


for the spicy chicken

  • 3 boneless chicken breasts, diced small
  • oil
  • 2 eggs
  • 3/4 cup ground oat flour (to make your own, process rolled oats in a food processor)
  • 1/4 cup + 2 tbspn sriracha
  • juice from 3/4 lemon(or just over 2 tbspn storebought lemon juice)
  • 3 tbspn honey
  • 3 tsp garlic powder

for the salad

  • 3 diced roma tomatoes
  • 1 lb turkey bacon, cooked crisp then broken into bits
  • 4 hardboiled eggs, diced
  • 2 avocado (slice fresh)(1/2 avocado per serving)
  • 1 package spinach leaves
  • 1 package mixed greens/spring mix/whatever greens you like in a salad

for the Green dressing (adapted)

  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup greek yogurt
  • 1/4 cup olive oil
  • 1 tbpsn minced garlic
  • juice from 1/2 lime
  • salt, to taste


For the dressing, toss all ingredients in a blender and blend on low until well combined.

For the sriracha chicken, first create the marinade by whisking together the sriracha, lemon juice, garlic powder and honey. Whisk until well combined and the honey is dissolved. Set aside.

Then, crack two eggs into a bowl and whisk together. Set aside.

Place oat flour on a plate and toss with fresh cracked black pepper and salt. Set aside.

Heat a modest amount of oil (I’d recommend using something with a high smoke point) in a large pan/skillet over medium-high heat. Working in batches, toss 1/3 of the chicken pieces in the egg then in the oat flour and then into the hot pan.

Let the chicken pieces crisp up a bit before you start stirring and flipping them so you don’t disturb their “crust” too much. Once cooked through, transfer to a plate lined with paper towels (to absorb any excess oil).

Repeat for the remaining 2/3s of chicken. Add a bit of oil as needed in between batches.

Let chicken cool for a minute or two then add to the bowl of sriracha marinade. Stir to coat.

Assemble the salad by creating a bed of spinach + mixed greens then layering the chicken and remaining salad ingredients on top. Serve with the green goddess dressing.


  • We didn’t think the salad needed cheese, but it’s certainly not a bad option if you’d like to toss on something mild.
  • Most types of creamy dressings (think Ranch) would probably pair well with the spicy chicken. Do keep in mind that a dairy-based dressing will balance the spicy heat of the chicken much, much better than something like a vinaigrette.