Panera Green Goddess Cobb Salad with Chicken

Bowl of Panera cobb salad with homemade dressing.

5 from 4 votes

Panera Green Goddess Cobb Salad with Chicken

Enjoy this copycat Panera Green Goddess Cobb Salad at home. It's loaded with a variety of flavors and topped with homemade Panera green goddess dressing. Serve this satisfying salad for lunch or dinner.

Prep Time10

Marinate30

Total Time40

Course: Main Dish, Salad

Cuisine: American

Servings:

Calories: 826kcal

Author: Abbey McDermott

Equipment

mini food processor

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 crisp green lettuce or similar
¼ cup pickled red onions from above
¼ cup halved grape tomatoes
2 slices thick-cut bacon cooked and chopped
1 hard-boiled egg quartered
½ avocado sliced or cubed
1 boneless skinless chicken breast cooked and sliced
2 tablespoons Green Goddess dressing plus more for serving - recipe below

Green Goddess Dressing

¼ cup mayonnaise
½ cup sour cream or Greek yogurt
1 ounce fresh basil 1⅓ cups, loosely packed
½ medium shallot chopped
2 tablespoons basil pesto fresh or jarred
2 teaspoons white wine vinegar or apple cider vinegar
2 teaspoons honey or agave
¼ teaspoon salt
¼ teaspoon black pepper

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.

Green Goddess Dressing

Add the ingredients to the bowl of a food processor. Blend until fully combined. Taste and adjust salt and pepper as needed. Store in the fridge for up to 5 days.

Notes

Several ingredients can be made ahead of time and will keep well throughout the week.
Baked thin-sliced chicken breasts are perfect for using in this recipe.
Use the extra pickled red onions for sandwiches, nachos, tacos, and more.
Wait to dress the salad until ready to serve to avoid soggy lettuce.
Save the extra dressing for other salads or as a topping for tacos, chicken, or veggies.

Nutrition