Vegetarian California Cobb Salad

Total time40 min

Prep time20 min

Cook time15 min

Rows of crisp romaine and mixed greens set the stage for a colorful arrangement of jammy soft-boiled eggs, creamy avocado, juicy cherry tomatoes, cool cucumber, sweet blueberries, and crunchy dry-roasted walnuts. A bright, homemade dressing of olive oil, lemon juice, Dijon, and a touch of raw honey ties every bite together with tangy, herby flavor from a pinch of dried oregano. The mix of textures — creamy, crunchy, juicy, and fresh — makes this platter feel substantial without any heaviness. It's an easy one to build ahead and assemble right before serving, whether you're feeding a crowd or just meal-prepping lunches for the week. This colorful, protein-packed spread is a great fit for a vegetarian table.

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts (2 medium)
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Chef's tip
Choose 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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