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Related Video: Cobb Egg Salad
Copycat Panera Green Goddess Cobb Salad With Chicken
By Makinze Gore
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
2 serving(s)
Prep Time:
20 mins
Total Time:
1 hr
Cal/Serv:
1137
Panera’s Cobb salad is like no other Cobb salad. Their creamy green goddess dressing is what makes it so popular. It’s bright and fresh with a little nuttiness from the Parmesan that sets it apart. It’s a great dressing to keep on hand to add to other salads or to serve over chicken. The rest of the salad has all of your classic Cobb toppings, like, hard-boiled eggs and crispy bacon. This salad always hits the spots when you need something hearty and filling, but still want to get your greens in.
Did you try making this? Let us know how it went in the comments!
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Ingredients
Green Goddess Dressing
- 3/4 cup
plain Greek yogurt, preferably whole fat
- 1/4 cup
finely grated Parmesan (about 1/2 oz.)
- 1/4 cup
packed fresh basil leaves
- 1/4 cup
packed fresh parsley leaves
Juice of 1 lemon
- 1 Tbsp.
Champagne vinegar
- 1 Tbsp.
Dijon mustard
- 1 Tbsp.
honey
Kosher salt
Freshly ground black pepper
Salad
- 2
boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
- 2 Tbsp.
extra-virgin olive oil
- 2 cups
arugula
- 2 cups
baby kale and red leaf lettuce mix
- 2 cups
chopped romaine
- 4
strips bacon, cooked, crumbled
- 1
avocado, finely chopped
- 1/2 cup
grape tomatoes, halved
- 1/2 cup
- 2
hard-boiled eggs, halved
Directions
Green Goddess Dressing
- Step 1In a food processor or blender, blend yogurt, Parmesan, basil, parsley, lemon juice, vinegar, mustard, and honey until smooth; season with salt and pepper.
- Step 2Make Ahead: Dressing can be made 3 days ahead. Store in an airtight container and refrigerate.
Salad
- Step 1Generously season chicken with salt and pepper on both sides. In a large skillet over medium heat, heat oil. Add chicken and cook, turning occasionally, until an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board. Let cool 10 minutes, then slice.
- Step 2In a large bowl, toss arugula, kale and lettuce mix, and romaine. Top with bacon, avocado, tomatoes, and onions and toss to combine.
- Step 3Divide salad between bowls. Top with chicken and eggs. Drizzle with dressing.
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