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Two glass meal prep containers with green goddess cobb salad with a jar of green goddess salad dressing and a small bowl of basil.

Green Goddess Cobb Salad

Author: Stephanie Kay

Turn a classic cobb salad into an extra healthy dish with a little green goddess salad dressing. This copycat Panera green goddess cobb salad salad is high in protein and fiber and great for lunch or dinner.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
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Ingredients

Chicken:

Cobb Salad:

Green Goddess Dressing:

Instructions

  1. Begin by making the dressing. In a small food processor or blender, add the yogurt, olive oil, lemon juice, herbs, garlic, salt, and pepper, and blitz until smooth and well incorporated. Taste and add seasoning as needed and then set it aside.
  2. Next, boil the eggs. Bring a small pot of water to a boil then, using a spoon, gently add your eggs to the pot and boil for 10 minutes. Once cooked, remove the eggs from the pot and transfer them to a bowl with ice-cold water until cool enough to handle, then peel the eggs, and slice them in half.
  3. Next, cook the chicken. Place the chicken on a cutting board and season generously with salt and pepper on both sides. Warm the olive oil in a cast-iron skillet or pan, add the chicken breasts, and cook for 5-6 minutes per side until cooked through or an internal temperature of 165°F is reached. Once cooked, transfer to a cutting board to rest for at least 5 minutes, and then slice them into thin strips.
  4. While the chicken is resting, cook the bacon. In the same pan, add the strips of bacon and cook for 2-3 minutes per side until crispy or cooked to your liking. Then transfer them to a plate lined with a paper towel, allow them to cool, and then chop or crumble them into bite-size pieces.
  5. Once everything is ready, assemble the salad. If serving immediately, add all of the salad ingredients to a large bowl, drizzle with dressing, and toss well before serving. If meal prepping, divide the lettuce, tomatoes, red onion, avocado chicken, bacon, boiled eggs, and evenly across 4 airtight containers, and divide the dressing evenly across 4 small jars, cover everything with lids, and store them all in the fridge.
  6. The salad can be stored in airtight containers in the fridge for up to 4 days and the dressing can be stored in a seperate airtight jar for up to 1 week.

Notes

To Use Rotisserie Chicken: Omit the raw chicken breasts and use 3 cups of sliced or shredded rotisserie chicken or leftover cooked chicken.

To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon of garlic powder.

Nutrition

Find it online: https://kaynutrition.com/green-goddess-cobb-salad/