Green Goddess Chicken Cobb Salad (Panera Copycat)
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This recipe is inspired by Panera Bread’s green goddess chicken cobb salad. Made with herb-marinated grilled chicken, crispy bacon, hard-boiled eggs, avocado and a creamy homemade green goddess dressing, it’s even better than the original.
I’ve always been a fan of Panera Bread’s salads. Back in college, I basically lived on their fuji apple salad, so anytime they add a new salad to the menu, I’m excited to try it. After one bite of their green goddess cobb salad, I knew I had to recreate it at home.
The biggest upgrade is the chicken. Instead of plain grilled chicken, I marinate mine in red wine vinegar, olive oil, garlic and dried herbs first, which adds so much more flavor. And the homemade green goddess dressing takes it completely over the top. Paired with crispy bacon, avocado, hard boiled eggs and plenty of fresh veggies, this copycat salad is every bit as satisfying as the original.
Table of Contents
Why I Love This Green Goddess Cobb Salad
- Skip the takeout: This recipe makes four hearty salads, so it’s more budget-friendly than ordering Panera multiple times. Plus, you get fresher ingredients and a homemade dressing that’s even better than the original.
- Packed with protein: Each serving has over 40 grams of protein and 14 grams of fiber, making this a satisfying meal that will keep you full for hours.
- Completely customizable: Swap the bacon for turkey bacon, add pickled red onions instead of fresh, use whatever greens you have. This salad works with what you have and however you are eating that week.
- Great for meal prep: Cook the chicken, make the dressing and prep all the toppings ahead of time for quick meals all week long. My blackened chicken cobb salad is another great one to add to your meal prep rotation.
Ingredients Needed
- boneless chicken breasts – I used my easy grilled chicken breast recipe for the chicken in this salad. Boneless, skinless chicken thighs work too if that’s what you have on hand, but they’ll make the salad a bit richer and slightly higher in fat.
- romaine lettuce and mixed greens – the base of the salad. Romaine adds crunch while mixed greens bring a more delicate texture and fresh flavor.
- bacon or turkey bacon – crispy, salty and essential for any good cobb salad. I usually reach for turkey bacon to keep things a little lighter, but regular bacon is just as delicious.
- hard boiled eggs – classic cobb salad ingredient that adds protein and richness. I use my foolproof method for making hard boiled eggs.
- cherry or grape tomatoes – these add a burst of fresh sweetness that balances the richness of the eggs, bacon, and avocado.
- pickled red onions or fresh red onion – pickled onions is my preference here. The tangy brightness they add is so much better than raw onion alongside the creamy dressing.
- avocado – sliced right before serving so it stays fresh.
- green goddess dressing – the homemade version made with Greek yogurt, fresh basil, and basil pesto is what makes this salad so special.
Find the full ingredient list with measurements in the recipe card below.
How to Make Green Goddess Cobb Salad
Step 1: Whisk together the chicken marinade. Add the chicken, toss to coat and refrigerate for at least 1 hour or up to 12 hours.
Step 2: While the chicken marinates, blend all green goddess dressing ingredients until smooth. Refrigerate until ready to use.
Step 3: Remove the chicken from the marinade and cook on a grill or grill pan over medium high heat for about 5 minutes per side until cooked through. Let rest then slice.
Step 4: Divide the romaine and mixed greens between bowls. Top with sliced chicken, bacon, eggs, tomatoes, pickled onions and avocado. Drizzle generously with green goddess dressing and serve immediately.
Brittany’s Recipe Tips
- Do not skip the marinade: Even 30 minutes makes a noticeable difference, but if you can let the chicken marinate for a full hour or overnight, the flavor gets even better. I almost always start it the night before.
- Make the dressing ahead: The green goddess dressing keeps in the fridge for up to 5 days and gets even better as it sits. Make it at the start of the week and use it on salads, sandwiches or as a veggie dip.
- Add the avocado last: Slice it right before serving so it stays fresh and does not brown. If you are meal prepping, keep the avocado whole and slice it when you are ready to eat.
- Use pickled red onions over fresh: If you have 10 minutes, make a quick batch of pickled onions. Their tangy, slightly sweet flavor takes this salad to the next level, and they keep in the fridge for weeks.
How to Store & Meal Prep
Store all the components separately for the best results. The assembled salad is best enjoyed fresh since the greens will wilt once dressed.
Store the chicken, bacon, hard-boiled eggs and salad toppings in separate airtight containers in the fridge for up to 3 days. Keep the green goddess dressing in a sealed jar in the fridge for up to 5 days. Store the avocado whole and slice it just before serving to keep it fresh.
Frequently Asked Questions
Panera’s version features grilled chicken, bacon, hard-boiled eggs, avocado, tomatoes and a creamy green goddess dressing on a bed of romaine and mixed greens. This homemade version has all those same flavors with herb-marinated chicken and a from-scratch green goddess dressing that takes it to the next level.
Yes, but I highly recommend making the homemade version. It comes together in just 5 minutes, and the fresh basil flavor makes a huge difference. If you’re trying to recreate Panera’s salad, homemade is definitely the way to go.
Yes! Marinate and cook the chicken ahead of time, make the dressing and prep all the toppings. Store everything separately and assemble the salad just before serving. It’s one of my favorite meal prep lunches.
More Meal-Sized Salads to Try
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Green Goddess Chicken Cobb Salad
Ingredients
Chicken
- 1- 1 ¼ lb boneless chicken breasts
- 2 Tablespoons red wine vinegar or lemon juice
- ½ Tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
Salad
- 4 cups romaine lettuce, chopped
- 4 cups mixed greens, chopped
- 4 slices cooked bacon or turkey bacon
- 4 hard boiled eggs, sliced
- 1 cup grape or cherry tomatoes, halved
- ½ cup pickled red onions or fresh red onions, sliced
- 1 avocado, sliced
Green Goddess Dressing
- ¾ cup fresh basil leaves, finely chopped (lightly packed)
- ½ cup plain full-fat Greek yogurt
- 2 Tablespoons white wine vinegar
- 1 Tablespoon avocado oil mayo
- 1 Tablespoon diced shallot
- 1 Tablespoon basil pesto
- 2 teaspoons maple syrup or honey
- 1 teaspoon dijon mustard
- ¼ teaspoon sea salt, plus more to taste
- ¼ teaspoon black pepper
Instructions
- Marinate chicken: Whisk vinegar, oil, garlic powder, thyme, oregano, salt and pepper in a small bowl until well combined. Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade, toss to coat and refrigerate for at least 1 hour or up to 12 hours.2 Tablespoons red wine vinegar or lemon juice, ½ Tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ¼ teaspoon salt, ¼ teaspoon pepper, 1- 1 ¼ lb boneless chicken breasts
- Make dressing: While chicken is marinating, make the dressing by adding all dressing ingredients to a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed. If the dressing feels too thick, add 1–2 teaspoons of water to loosen it up.½ cup plain full-fat Greek yogurt, 1 Tablespoon avocado oil mayo, ¾ cup fresh basil leaves, 1 Tablespoon diced shallot, 1 Tablespoon basil pesto, 2 Tablespoons white wine vinegar, 2 teaspoons maple syrup or honey, 1 teaspoon dijon mustard, ¼ teaspoon sea salt, ¼ teaspoon black pepper
- Cook chicken: Remove chicken from the marinade, shake off excess and discard leftover marinade. Heat a grill or grill pan. Once hot, place the chicken on the grill and cook for about 5 minutes per side, or until cooked through and no longer pink. You want the internal chicken temperature to be 165F.
- Build the salad: Divide lettuce and mixed greens evenly between four bowls, then evenly distribute bacon, eggs, tomatoes and pickled red onions. Top with sliced chicken and avocado.4 cups romaine lettuce, 4 slices cooked bacon or turkey bacon, 4 hard boiled eggs, 1 cup grape or cherry tomatoes, ½ cup pickled red onions or fresh red onions, 1 avocado, 4 cups mixed greens
- Serve: Drizzle each salad with 2–3 Tablespoons dressing, then add more if needed. Serve immediately and enjoy!
Notes
- Marinade time: At least 1 hour is ideal, but even 30 minutes makes a noticeable difference. For the most flavorful chicken, marinate overnight.
- Storage: Store all the components separately in the fridge for up to 3 days. Slice the avocado just before serving for the freshest flavor and texture.
- Make it dairy-free: The green goddess dressing is made with Greek yogurt. Swap it for a plain, unsweetened dairy-free yogurt to make this salad dairy-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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