Green Goddess Chicken Cobb Salad
Enjoy all the flavors of the Panera Bread Green Goddess Chicken Cobb Salad at home. This copycat recipe features herb-marinated grilled chicken, crispy bacon, hard-boiled eggs, avocado and a creamy homemade green goddess dressing.
Servings: 4
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
Serving: 1/4 recipe (w/ turkey bacon) | Calories: 591kcal | Carbohydrates: 30g | Protein: 43g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 353mg | Sodium: 1059mg | Potassium: 1165mg | Fiber: 14g | Sugar: 8g