Vegetarian Cobb Salad

Total time35 min

Prep time20 min

Cook time15 min

Crisp chopped romaine forms the base for this classic composed salad, with juicy diced tomatoes, creamy avocado, tangy crumbled blue cheese, and sliced green onions arranged in neat rows across the platter. The dressing is where this one really shines — red wine vinegar and Dijon mustard whisked with a touch of sugar, then slowly emulsified with olive oil into a glossy, tangy finish that ties every bite together. Each component gets its own section on the plate, so you can build a forkful with a little bit of everything or let guests customize their own portions. It's a satisfying, protein-and-produce-packed lunch or dinner that comes together with simple pantry staples and fresh produce. This version is a great fit for a vegetarian table, delivering all the color, crunch, and bold flavor of the original without missing a beat.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!