• Note: this recipe includes vegan boiled eggs which need to be made in advance. You can find my recipe here, or use store bought vegan boiled eggs. Either way, make sure you have these ready to go before starting this Cobb Salad Recipe

To Make the Vegan Chicken and Bacon

• Preheat the oven to 180 °C.
• Drizzle the vegan chicken fillets with the olive oil then sprinkle with the spices, sugar, salt and pepper.
  2 vegan chicken fillets, 1 teaspoon olive oil, ½ teaspoon paprika, ¼ teaspoon dried thyme, ½ teaspoon light brown sugar, ½ teaspoon fine sea salt, ¼ teaspoon garlic powder, ½ teaspoon ground black pepper
• Place on a baking sheet lined with baking parchment and place in the preheated oven. Roast for 10 minutes then add the bacon to the same tray and bake for a further 10 minutes.
  60 g vegan bacon

To Make the Dressing

• Whisk together all the dressing ingredients to make a glossy vinaigrette. Set aside.
  5 tablespoon extra virgin olive oil, 3 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, ½ teaspoon fine sea salt, ¼ teaspoon black pepper, 1 shallot, ½ teaspoon sugar

To Make the Salad

• Arrange the salad ingredients in a large salad bowl.
  1 head of romaine lettuce, 6 vegan boiled egg halves, 1 large avocado, ½ red onion, 200 g cherry tomatoes, 1 small bunch of chives, 100 g vegan blue cheese or vegan feta cheese, 2 vegan chicken fillets
• Slice the roasted vegan chicken and chop the vegan bacon then top the salad.
• Finally drizzle over half of the dressing and toss right before serving.
• Serve with extra dressing on the side.