Pescatarian California Cobb Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken breasts (2 medium)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tbsp extra virgin olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- salt and pepper, to taste
For the salad
- 4 large eggs
- 1 large head romaine lettuce, chopped (about 6 cups)
- 2 cups mixed greens
- 2 ripe avocados, pitted and sliced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced into half-moons
- ½ cup fresh blueberries
- ¼ cup dry-roasted walnuts, roughly chopped
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp raw honey
- ½ tsp dried oregano
- salt and pepper, to taste
Instructions
- 1
Pat the chicken breasts dry, then rub all over with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper.
- 2
Heat a grill pan or large skillet over medium-high heat until hot. Add the chicken and cook undisturbed for 6–7 minutes, then flip and cook for another 5–6 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and rest for 5 minutes, then slice crosswise into strips.
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