Green Goddess Cobb Salad

A classic salad with an updated dressing, this green goddess cobb salad is made with a rich and creamy dairy-free green goddess dressing that covers every single bite making it the most delicious way to eat your leafy greens.

Cobb salad is a classic American salad loaded with just about everything but the kitchen sink. The traditional recipe includes leafy greens, tomato, crisp bacon, grilled chicken, hard-boiled eggs, avocado, chives, and Roquefort cheese. Because the salad is so hearty it’s often served with a simple vinaigrette, but for this particular recipe, I wanted to give it my own twist with a delicious green goddess dressing. The classic green goddess dressing is made of fresh herbs, mayo, and sour green, however, to keep the dressing completely dairy-free (so everyone can enjoy it) I opted to use an alternative version for this particular recipe.

More Healthy Chicken Salad Recipes:

• Chopped Chicken Salad
• Chicken Shawarma Salad
• Balsamic Strawberry Chicken Salad

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Green Goddess Cobb Salad

Author: Stephanie Kay

Filled with chicken, bacon, and a boiled egg, this green goddess cobb salad is a hearty and healthy protein-packed meal.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 1 serving 1x
• Category: Salad
• Cuisine: Paleo, Gluten-Free, Dairy-Free

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Ingredients

Cobb Salad

• 1/2 head romaine lettuce, roughly chopped
• 1 slice bacon, cooked and crumbled
• 1/2 cup cooked chicken, cubed
• 6 cherry tomatoes, halved
• 1/4 avocado, sliced
• 1 hard-boiled egg, peeled

Green Goddess Dressing

• 1/2 cup tahini
• 1/4 cup water
• 1/4 cup olive oil
• 1 clove garlic
• 6 tablespoon lemon juice
• 2 green onions, roughly chopped
• 1 teaspoon honey
• 1/2 cup fresh parsley
• 1/2 cup fresh basil
• 1/2 teaspoon salt
• Water, as needed

Instructions

1. Add ingredients to a blender and puree until smooth. Thin with water as needed. Season with additional salt and pepper to taste.
2. Add lettuce to a large bowl or plate. Top with crumbled bacon, cubed chicken, cherry tomatoes, sliced avocado and sliced boil egg.
3. Drizzle with 2 tablespoons of dressing and season with sea salt and pepper to taste.
4. Any leftover dressing can be stored in the fridge in an airtight container for up to 5 days.

Nutrition

• Serving Size: 1 salad
• Calories: 655 calories
• Sugar: 29 grams
• Fat: 38 grams
• Carbohydrates: 51 grams
• Fiber: 20 grams
• Protein: 36 grams