July 8, 2022

TJP Cobb Salad

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! 

A close-up shot of the TJP Cobb Salad, with rows from top to bottom of hard boiled eggs cut in half, diced avocado, diced plant-based chicken, halved grape tomatoes, blue cheese crumbles, and chopped smoked almonds, all topped with minced chives
There's minimal cooking involved with this recipe - just gather the ingredients and assemble! Of course, if you don't have hardboiled eggs on hand, those need to be cooked and cooled, but otherwise, just prep and assemble on a large platter.

TJP Cobb Salad
If you celebrate Easter, this salad is a great way to use some of those leftover dyed eggs from the weekend!

TJP Cobb Salad served in a bowl with hardboiled egg halves on top and dressed with a drizzle of honey mustard dressing
My favorite dressing with Cobb salad is honey mustard. Use your favorite dressing of choice, and enjoy!

TJP Cobb Salad

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. Check out this plant-based spin on classic Cobb salad!


Kira Freed - The Joyful Plateful











2 medium heads romaine lettuce, chopped

1 pint grape (or cherry) tomatoes, cut in half

8 ounces plant-based chick’n, such as Tofurky brand

4 ounces crumbled blue cheese

1 large ripe avocado, peeled, pitted, diced

2/3 cup smokehouse-style almonds, roughly chopped

4 eggs, hard boiled and peeled

1/2 cup finely minced fresh chives 

Dressing of your choice - honey mustard is my favorite with this salad, but red wine vinaigrette is traditional


  1. On a large platter, start by making a bed of chopped romaine lettuce. 
  2. Arrange the halved tomatoes, chick’n pieces, crumbled blue cheese, diced avocado, and chopped almonds in rows on top of the romaine lettuce. 
  3. Cut the hard-boiled eggs in half, sprinkle each half with salt and pepper, and arrange on the platter. 
  4. Sprinkle minced fresh chives evenly over the whole salad. 
  5. Allow each person to serve their salad and dress it as they choose. With these flavors, my favorite dressing choice is a honey mustard, but red wine vinaigrette is traditionally served with Cobb salad. If you really like blue cheese, blue cheese dressing is also a delicious choice. 
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