Pescatarian Dairy Free Chicken Cobb Salad

Total time45 min

Prep time20 min

Cook time25 min

Pescatarian Dairy Free Chicken Cobb Salad

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Ingredients

4 servings

For the chicken

2 boneless, skinless chicken breasts (about 1 lb total)
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 smoked paprika
salt and pepper, to taste

For the salad

4 large eggs
6 strips bacon
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 romaine lettuce hearts, chopped
1 cup cherry tomatoes, halved
2 avocados, pitted and sliced
1 english cucumber, sliced into half-moons

For the dressing

3 tbsp red wine vinegar
1 tsp dijon mustard
½ tsp garlic powder
½ tsp dried oregano
⅓ cup olive oil
salt and pepper, to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then immediately remove from heat, cover, and let sit for 11 minutes. Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel and quarter.
2
While the eggs cook, place the bacon strips in a large skillet over medium heat and cook, turning once, until the fat has rendered and the strips are crisp, 7–9 minutes. Transfer to a paper-towel-lined plate and let cool, then break or chop into bite-sized pieces.

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