This copycat Green Goddess Salad is loaded with a variety of flavors and topped with a fresh and herby homemade green goddess dressing. Serve this salad as a main dish for lunch or dinner.
Why you will love this salad
A variety of flavors and textures - Cobb salads are loaded with many delicious fresh and savory ingredients. No one will get bored eating this salad. A fresh homemade dressing is the perfect finishing touch.
Save time and money recreating your restaurant favorites at home. Got a busy week or just looking to enjoy a quiet meal at home, this salad is ideal.
Several of the components can be prepared ahead. Doing some meal prep is a great way to simplify meals during the week. When hunger strikes, you can easily whip up this salad.
Ingredients
- Lettuce - I love using spring mix that has a variety of greens. Use your favorite lettuce or what you have on hand.
- Pickled red onions - These wonderful gems can be made ahead of time and add a wonderful tangy punch to salads and sandwiches. And they are pretty too!
- Tomatoes and avocados - Add freshness and color.
- Hard-boiled eggs, bacon, and chicken breast - These items can be cooked ahead of time and kept to use throughout the week.
- Green goddess dressing - My homemade version is full of fresh herby flavor. It takes just minutes to blend up and keeps for several days in the refrigerator.
Optional additions - blue cheese, crispy fried onion strings.
Instructions
Pickling the onions
- Cut the onion into thin slices. Add to a glass, heat-proof jar. Set aside.
- In a small saucepan placed over medium-low heat, combine the vinegar, water, and sugar. Stir to dissolve the sugar. Heat for 3-4 minutes. Pour the liquid over the onion slices.
- Let cool. Allow to marinate for at least 30 minutes before enjoying. Refrigerate for up to one week.
Assembling the salad
- Add the lettuce to a salad bowl. Top with onions, tomatoes, bacon, egg, avocado, and sliced chicken.
- Drizzle with dressing. Serve extra dressing on the side.
Tips
- Prep the make-ahead components. Bake or grill the chicken breasts. Cook the hard-boiled eggs. Fry the bacon. These items will keep for several days in the refrigerator and add to the ease of pulling the salad together.
- Pickle the onions at least 30 minutes ahead of time or up to several days. The onions keep well in the refrigerator and can be added to sandwiches, nachos, salads, and more.
- The salad dressing can also be made several days ahead of time and stored in the refrigerator.
Serving ideas
This salad is perfect for weekday lunches. It's easy to assemble with many components that can be made ahead of time.
Add sliced chicken breast for a heartier main dish salad. Serve with garlic bread or rolls.
Equipment
Saucepan | Glass jars | Measuring cups | Liquid measuring cup
Craving more?
Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
Similar recipes
Panera Green Goddess Cobb Salad with Chicken
Ingredients
Pickled red onions
- ½ large red onion (thinly sliced)
- ½ cup apple cider vinegar
- ½ cup water
- ¼ cup granulated sugar
Cobb salad
- 4 cups spring mix (or other lettuce)
- ¼ cup pickled red onions
- ¼ cup halved grape tomatoes
- 1-2 slices bacon (cooked)
- 1 hard-boiled egg (halved or sliced)
- ½ avocado (sliced or cubed)
- 1 boneless skinless chicken breast (cooked and sliced)
- 2 tablespoons Green Goddess dressing (plus more for serving)
Instructions
Pickled Onions
- Cut the onion into thin slices. Add to a glass, heat-proof jar. Set aside.
- In a small saucepan placed over medium-low heat, combine the vinegar, water, and sugar. Stir to dissolve the sugar. Heat for 3-4 minutes. Pour the liquid over the onion slices.
- Let cool. Allow to marinate for at least 30 minutes before enjoying. Refrigerate for up to one week.
Cobb Salad
- Add the lettuce to a salad bowl. Top with onions, tomatoes, bacon, egg, avocado, and sliced chicken.
- Drizzle with dressing. Serve extra dressing on the side.
Notes
- Several components can be made ahead of time and will keep well for making salads throughout the week. Grill the chicken breasts, cook the bacon and hard-boiled eggs, pickle the onions, and blend up the dressing.
- Save the extra pickled red onions to add to sandwiches, nachos, tacos, and more.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
Leave a Comment and a Rating