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Vegan Chicken Cobb Salad

A beautiful and filling salad that screams summer. We used our soy-free and gluten-free plant-based Chick'n Strips.

Olive oil (see specific measurements in methods)
1 clove garlic minced
1 Nabati Chick'n Strips
1/2 pound fingerling potatoes
1 pound fiddleheads
1 tbsp lemon
6 asparagus spears
1/2 pound green beans
2 radishes thinly sliced
6 cups butter lettuce
1/2 cup slivered almonds toasted
1/2 cup Nabati cheddar cheeze
2-4 tbsp balsamic vinaigrette
Sea salt and cracked pepper

Preheat the oven to 375F.

Slice fingerling potatoes in half, place in a pot and cover with cold water. Throw a pinch of salt into the water and bring to a boil. Cook until just fork tender. Drain potatoes and season with 1/2 tbsp olive oil and sprinkle with salt and pepper.

Trim the tough ends of the asparagus (about 1 1/2 inches from the bottom) and peel the stalk with a vegetable peeler. Drizzle with a tsp olive oil and a pinch of salt.

Lay potatoes cut side down on a baking sheet and bake for 20 minutes. Turn, add asparagus to the baking sheet and bake for 15 minutes more.

While potatoes and asparagus are baking, trim fiddleheads and rinse well. Place into a separate small pot and cover with water. Throw in a pinch of salt and bring to a boil for 5 minutes. Drain and set aside.

Trim the stems on the green beans. Heat a large pan with 1 tbsp olive oil. Toss in fiddleheads, green beans and garlic and saute for 2-3 minutes. Add lemon and season with salt and cracked pepper. Set aside.

Heat 1 tbsp of olive oil in a non-stick pan. Place chicken strips into pan and sear for 2 minutes per side. Season with cracked pepper. 

Arrange your salad greens in a large serving bowl and layer in potatoes, asparagus, fiddleheads, beans, radishes, almonds, cheddar, and chicken. Drizzle with balsamic vinaigrette and season with salt and cracked pepper.

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