This Faux Bacon California Cobb has all the usual suspects - romaine, chicken, eggs, avocado, tomatoes, cheese, but it's healthified with shiitake bacon!
In a medium bowl whisk together toasted sesame oil, liquid smoke, smoked paprika, and salt. Once well combined, add in shiitake mushrooms. Toss mushrooms in the liquid until fully coated. Let marinate for 30 minutes.
Preheat oven to 375.
Once oven is heated, line a baking tray with parchment paper and add marinated mushrooms. Bake for 30 minutes, tossing every 10 minutes. After 30 minutes, leave to cool on the baking tray. (This will help it get crispy.)
Bring a large pot of water to a boil. Once boiling add eggs. Boil for 12 minutes. After 12 minutes transfer the eggs to an ice bath. Allow to cool COMPLETELY before cracking the shells and peeling. Slice into fourths, and set aside.
Heat a cast iron skillet over medium-high heat with 2 tbsp olive oil. (You can use a nonstick pan here if need be.) Season each side of each chicken breast with salt and pepper.
Add chicken breasts to the pan and cook on one side for 7 minutes. Flip and cook on the second side for about 10 minutes. Check the thickest part of the breast to make sure it's fully cooked before removing from the heat.
Let rest for 5 minutes before slicing each breast into 1/4" thick slices or bite sized pieces.
Add all ingredients to a small bowl and whisk until well combined. Set aside.
Divide romaine between 2-4 bowls. Top each bowl with an equal amount of chicken, eggs, tomatoes, avocado, faux bacon, herbed goat cheese, and chives. Serve with sweet mustard vinaigrette.