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This Green Goddess Cobb Salad with Chicken takes classic Cobb elements and wraps them in the tangy lushness of Green Goddess dressing. I love this salad for busy weeknights or as a meal prep star for vibrant lunches and dinners. Each bite is balanced with creamy avocado, smoky bacon, savory chicken, crisp greens, and that signature herbal dressing that makes it unforgettable.
The first time I made this Panera style salad at home, I was amazed by how quickly the flavors came together. Now it is my go to fix for both family dinners and quick lunches.
Ingredients
- Boneless skinless chicken breast: choose firm chicken with a pink color for best texture and moisture
- Salt and pepper: bring out the flavors in both chicken and salad
- Olive oil: opt for extra virgin to boost flavor and keep the chicken juicy
- Spring mix lettuce: fresh and crisp greens anchor the salad and give a blend of textures
- Pickled red onions: these add tangy crunch and a pop of color make them homemade or buy a quality jar
- Grape tomatoes: look for ripe and firm tomatoes for the juiciest bite
- Bacon: smoky and salty bacon rounds out the salad choose thick cut for maximum crunch
- Hard boiled eggs: creamy eggs add protein and richness boil ahead for busy nights
- Avocados: ripe and just soft avocados bring a buttery creaminess test by gently pressing the skin
- Green Goddess dressing: creamy herb loaded dressing ties everything together homemade is wonderful but bottled works well on busy days
Step-by-Step Instructions
- Prepare the Chicken:
- Pat the chicken dry fully with paper towels to help achieve good browning. Place chicken breasts between layers of plastic wrap or inside a zip top bag. Use a meat mallet or rolling pin to gently pound until even thickness. This ensures the chicken cooks evenly and stays juicy.
- Sear and Cook the Chicken:
- Warm a tablespoon of olive oil in a large nonstick skillet over medium high heat. Carefully season both sides of the prepared chicken with salt and pepper. Place chicken in the skillet and let cook for five to six minutes without moving so the outside gets golden. Flip and cook the other side for four to five minutes or until a meat thermometer registers 165 degrees in the thickest part. Set aside and let cool while assembling the rest.
- Prep the Salad Base:
- Rinse the spring mix lettuce under cold water then spin or pat dry completely. Divide evenly among four large bowls or plates. A dry base helps hold up to the generous toppings and dressing.
- Build the Salad Layers:
- Slice the cooked chicken crosswise into bite sized strips. Arrange across the greens. Top each salad with pickled red onions, sliced grape tomatoes, crumbled bacon, sliced hard boiled eggs, and fanned avocado slices for eye catching presentation.
- Dress and Serve:
- Drizzle Green Goddess dressing liberally over each salad. I like to keep extra on the side for those who love more. Serve right away to keep the greens crisp and flavors fresh.
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My favorite part of this recipe is the Green Goddess dressing. It brings such a garden fresh punch to the table—every time I make it my husband comments on the vibrant herbal aroma. It is also a salad that gets everyone excited to eat greens even picky eaters.
Storage Tips
Leftover salad components store best separately. Keep the greens, chicken, bacon, eggs, and avocado in individual containers in the fridge for up to three days. Add dressing just before serving so nothing gets soggy. If you like to meal prep, pack the ingredients in layers and only slice avocado after opening to keep it bright.
Ingredient Substitutions
Swap spring mix for romaine or butter lettuce if you want more crunch. Use turkey bacon or omit bacon for a lighter version. Pickled onions can be swapped for quick sautéed red onions or even a sprinkle of chives. If you have leftover rotisserie chicken that is a speedy shortcut. Any creamy herby dressing can fill in for Green Goddess.
Serving Suggestions
This salad easily becomes a show stopping main course with some crusty bread or a side of roasted potatoes. Serve it as a hearty lunch or dinner. If making for a crowd arrange ingredients platter style so everyone can build their perfect bowl.
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Cultural Context
Cobb salad is an American classic said to hail from Hollywood’s Brown Derby restaurant. The Green Goddess twist draws on the famous herby San Francisco dressing that was all the rage in the 1920s. It is the blending of two icons into one fresh meal that feels both modern and nostalgic.
Recipe FAQs
- → What type of chicken works best?
Boneless, skinless chicken breast is preferred for quick cooking and tender results, but thighs can also be used for richer flavor.
- → How should the bacon be prepared?
Cook bacon until crisp, then crumble before adding to the salad for a savory, crunchy texture.
- → Can homemade green goddess dressing be used?
Absolutely—homemade dressing offers fresh herbal notes, but bottled works well for convenience and speed.
- → What are ideal salad greens for this dish?
Spring mix provides a tender base, but romaine or baby spinach also pair perfectly with the toppings.
- → Can the salad be made ahead of time?
Yes, prep ingredients in advance and assemble just before serving to maintain freshness and crunch.
- → Are there alternative proteins for the salad?
Grilled shrimp or turkey breast are delicious alternatives for a different twist on the classic combination.