My TJP Cobb Salad is the perfect way to use leftover hardboiled eggs and turn them into a large, hearty salad for a simple dinner this week. 

I haven’t had Cobb salad in years, but recently I got it on my mind and couldn’t let it go until I made it! I can definitely say I haven’t had a Cobb salad since becoming vegetarian four years ago, so this was a fun chance to put my plant-based spin on a classic recipe. 

Traditional Cobb salad is rows of ingredients including grilled or poached chicken, bacon pieces, tomatoes, avocado, blue cheese, chives, and hardboiled eggs on a bed of lettuce. It is typically dressed with a red wine vinaigrette. My version - the TJP Cobb Salad - substitutes the chicken for a plant-based alternative (such as the Tofurky brand pieces from the refrigerated section of the grocery store) and replaces the bacon with smokehouse-style almonds, my favorite plant-based swap for bacon bits. (Check out my House Loaded Baked Potatoes!)

I’ve kept all the other classic elements, because tomatoes, avocados, and blue cheese are among my favorite foods. And my early spring garden is bursting with fresh chives right now, so of course those are included! Rather than red wine vinaigrette, I like to dress my Cobb salad with honey mustard dressing. I think the sweet-tangy-spicy combo of honey mustard pairs really well with the other flavors of this salad. Feel free to use whatever your favorite dressing is, but definitely give this plant-based Cobb salad a try soon! 

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