Vegetarian Cobb Salad with Avocado and Herb Vinaigrette

Total time45 min

Prep time20 min

Cook time20 min

Vegetarian Cobb Salad with Avocado and Herb Vinaigrette

Crisp romaine forms the base for this loaded platter, layered with creamy avocado, juicy cherry tomatoes, crunchy cucumber, tangy feta, and toasted sunflower seeds for texture in every bite. Jammy, perfectly timed eggs bring richness to the mix, while a bright herb vinaigrette—whisked from olive oil, lemon juice, Dijon, honey, and fresh chives—ties all those rows together without weighing things down. It's the kind of build-your-own composed salad that looks as good as it tastes, with every ingredient getting its own lane on the plate. Sectioned into neat rows or tossed together, it's a satisfying, protein-packed lunch or light dinner. This version comes together easily for a vegetarian table, no compromises on flavor or that classic Cobb-style crunch.

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Ingredients

4 servings

For the chicken

2 boneless, skinless chicken breasts (about 6 oz each)
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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
½ tsp salt
¼ tsp black pepper

For the eggs

4 large eggs

For the dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp raw honey
1 tbsp fresh chives, finely chopped
¼ tsp salt
¼ tsp black pepper

For the salad

8 cups romaine lettuce, roughly chopped
2 ripe avocados, pitted and sliced
1 cup cherry tomatoes, halved
1 cup cucumber, sliced into half-moons
3 oz feta cheese, crumbled
¼ cup dry-roasted sunflower seeds

Instructions

1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the garlic powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the spice mixture evenly over both sides of each breast, then drizzle with 1 tbsp olive oil.
2
Heat a large skillet or grill pan over medium-high heat until hot. 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 let rest for 5 minutes, then slice crosswise into strips.

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