Vegetarian Chicken Cobb Salad Bowl

Total time45 min

Prep time20 min

Cook time25 min

Crisp romaine forms the base for a colorful lineup of halved eggs, juicy cherry tomatoes, creamy avocado slices, and cool cucumber half-moons, all arranged in neat rows the classic Cobb way. Tangy blue cheese crumbles add sharp, salty richness in every bite, while a bright red wine vinaigrette—whisked with Dijon, honey, and garlic—ties the whole bowl together. The dressing gets a good, steady stream of extra-virgin olive oil whisked in until glossy and thick, so it clings to every ingredient instead of pooling at the bottom. Eggs cooked to jammy, fully-set perfection add satisfying protein and richness without any fuss. It's a build-your-own kind of salad, easy to assemble ahead and toss together right before serving. This version comes together as a genuinely solid choice for a vegetarian table, full of texture, color, and flavor in every scoop.

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Ingredients

4 servings

For the salad

4 strips bacon
MorningStar Farms Meatless Bacon Strips Plant Based Protein Original - 5.25 Oz Lightlife Smart Plant-Based Bacon Morning Star Farms Veggie Morningstar Farms, Veggie Breakfast, Veggie Bacon Strips, Vegetarian
MorningStar Farms Thick Cut Applewood Black Pepper Vegetarian Bacon Strips
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Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 ½ lb boneless, skinless chicken breasts (2 large)
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 olive oil
½ tsp kosher salt
¼ tsp black pepper
4 large eggs
2 romaine lettuce hearts, chopped (about 8 cups)
1 cup cherry tomatoes, halved
2 avocados, pitted, peeled, and sliced
1 english cucumber, sliced into half-moons
3 oz blue cheese, crumbled (about ¾ cup)

For the vinaigrette

3 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp honey
1 small garlic clove, finely minced
¼ tsp kosher salt
¼ tsp black pepper
6 tbsp extra-virgin olive oil

Instructions

1
Cook the bacon in a large skillet over medium heat, turning occasionally, until the fat has rendered and the strips are crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then break into rough pieces. Pour off all but 1 tbsp of the bacon fat from the skillet.
2
Pat the chicken breasts dry and season all over with the 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat the 1 tbsp olive oil in the same skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 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.

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