Vegetarian Dairy Free Chicken Cobb Salad

Total time45 min

Prep time20 min

Cook time25 min

Vegetarian Dairy Free Chicken Cobb Salad

This vibrant, composed salad layers crisp romaine with jammy soft-boiled eggs, juicy cherry tomatoes, creamy avocado slices, and cool cucumber half-moons for a plate that's as pretty as it is satisfying. The eggs get the classic 11-minute treatment for that perfect, still-slightly-soft yolk, then a quick ice bath keeps them easy to peel and quarter cleanly. A bright, punchy dressing — whisked from red wine vinegar, Dijon, garlic powder, and oregano — ties every component together without weighing it down. Fresh chives scattered on top add a little color and a mild onion bite right before serving. Arranged in neat rows or tossed together, it's a hearty, protein-and-produce-packed main that works beautifully for a vegetarian lunch or dinner.

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Ingredients

4 servings

For the chicken

2 boneless, skinless chicken breasts (about 1 lb total)
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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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