Vegetarian Mediterranean Cobb Salad with Feta and Olives
Total time35 min
Prep time20 min
Cook time15 min
5.0(12)
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Learn more →Ingredients
4 servings
For the chicken
- 2 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose 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 dried oregano
- ½ tsp garlic powder
- salt and pepper, to taste
For the salad
- 4 large eggs
- 2 romaine lettuce hearts, chopped (about 8 cups)
- 1 cup cherry tomatoes, halved
- 1 english cucumber, sliced into half-moons
- ½ cup kalamata olives, pitted and halved
- ½ cup roasted red peppers, drained and sliced
- 4 oz feta cheese, crumbled
- ¼ cup red onion, thinly sliced
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp red wine vinegar
- 1 tsp dijon mustard
- ½ tsp dried oregano
- 1 small garlic clove, finely minced
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken breasts dry and rub all over with the olive oil, dried oregano, garlic powder, salt, and pepper.
- 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).
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