1. Prepare the Ingredients:

• Bacon: Place the bacon on a wire rack inside of a foil-lined sheet pan. Place in a cold oven, then turn on to 375°F (190°C). Set a timer for 20 minutes. Check it at 17 minutes, and cook until the bacon is done. See the full method here.
• Chicken: If you’re using leftover chicken and bacon, simply chop or slice them to your desired size. If roasting, preheat the oven to 375°F (190°C). Butterfly open the chicken breast(s) if they’re thick. Coat each chicken breast in 1-2 teaspoons extra virgin olive oil then sprinkle with salt and pepper. Cook 20 minutes until juicy and golden brown or until the internal temperature reaches 165°F (74°C).
• Corn: Remove the kernels from the fresh ear of corn by standing the cob upright on a cutting board and slicing it downward with a sharp knife. In a medium saute pan, heat 2 teaspoons of extra virgin olive oil over medium high heat. Add the corn and season with salt and pepper. Saute 5-6 minutes until some of it is golden brown. Remove from the heat to cool and reserve.
• Veggies: Halve the cherry or grape tomatoes, cube the avocado, and prepare the pickled red onions.

2. Make the Dressing: In a small jar or bowl, whisk together the veganaise, red wine vinegar, and honey until smooth and well combined. Season the dressing with salt and pepper to taste. Set aside.

3. Assemble the Salad:

• In a large bowl, start with the chopped romaine or leaf lettuce as the base.
• Arrange the chicken, bacon, corn kernels, tomatoes, avocado, and pickled red onions over the lettuce. You can layer them in sections for a classic Cobb Salad presentation or toss everything together for a more rustic look.
• Drizzle the dressing over the top of the salad. Toss gently to coat all the ingredients evenly.

4. Serve: Divide the salad between two plates and enjoy immediately. Enjoy!