Pescatarian Cobb Salad

Total time35 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts
Gardein Ultimate Plant-Based Chick'n Filets, Vegan, 15 Oz Gardein Chick'n Scallopini, Plant-Based, Lightly Seasoned 10 oz
Vfc Chicken Fillets, Vegan Fried, Original Recipe
Lightlife Plant-Based Chicken Fillets, Vegan
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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 olive oil
½ tsp garlic powder
½ tsp onion powder
salt and pepper, to taste

For the dressing

3 tbsp red wine vinegar
1 tsp dijon mustard
½ tsp worcestershire sauce
½ tsp sugar
½ cup olive oil
salt and pepper, to taste

For the salad

2 heads romaine lettuce, chopped
6 strips bacon, cooked and crumbled
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.
2 medium tomatoes, diced
2 ripe avocados, diced
4 oz blue cheese, crumbled
3 green onions, thinly sliced

Instructions

1
Pat the chicken breasts dry and rub all over with the olive oil, garlic powder, onion powder, salt, and pepper.
2
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–7 minutes per side, until the exterior is deep golden and 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 or dice into bite-sized pieces.

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