Oven-Fried Chicken Cobb Salad (Gluten-free)

Preheat the oven to 450 F. Prepare a rimmed sheet pan by fitting a cooling rack on top of it.

In the bowl of a food processor add the tortilla chips, salt and onion powder and pulse it until it is a fine crumb. Set the crumbs on a plate or a sheet pan.

Take the strips of chicken and rub them with the olive oil. Sprinkle them with kosher salt.

Gently dredge the chicken in the crumbs, pressing them into the chicken to stick in a thick coating. Place each coated chicken strip on the rack until they are all finished.

Bake the chicken fingers at 450 F for 10-12 minutes or until the coating is turning golden brown and the chicken is cooked through. Remove from oven and set aside.

Arrange the lettuce on a platter and add all of the other elements on top of it As you can see by the photo and related link, I made a big bed of lettuce and then did strips of each of the other ingredients across the bed of lettuce. Chop the chicken and add it as well. I made extra chicken in the above recipe; I used the extra for other purposes. I only used about 1/4 of it for the salad.

For the dressing:
In a small bowl combine the shallot, mustard, honey, oil, vinegar and the salt and pepper. Whisk to combine. Drizzle across salad. Toss and serve immediately.