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Copycat Panera Green Goddess Cobb Salad With Chicken Recipe

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★★★★★

4.5 from 124 reviews

This Copycat Panera Green Goddess Cobb Salad with Chicken combines a vibrant green goddess dressing with fresh greens, crispy bacon, creamy avocado, and perfectly cooked chicken breasts for a healthy, flavorful, and satisfying meal. Featuring a homemade dressing packed with herbs and Greek yogurt, this salad is a refreshing, protein-rich dish ideal for lunch or dinner.

Ingredients

Scale

Green Goddess Dressing

  • 3/4 cup plain Greek yogurt (preferably whole fat)
  • 1/4 cup finely grated Parmesan cheese (about 1/2 oz.)
  • 1/4 cup packed fresh basil leaves
  • 1/4 cup packed fresh parsley leaves
  • 1 lemon, juiced
  • 1 tablespoon Champagne vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Salad

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons extra-virgin olive oil
  • 2 cups arugula
  • 2 cups baby kale and red leaf lettuce mix
  • 2 cups chopped romaine lettuce
  • 4 strips bacon, cooked and crumbled
  • 1 avocado, finely chopped
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup pickled red onions
  • 2 hard-boiled eggs, halved

Instructions

  1. Prepare the Green Goddess Dressing: In a food processor or blender, combine Greek yogurt, grated Parmesan, fresh basil, parsley, lemon juice, Champagne vinegar, Dijon mustard, and honey. Blend the mixture until smooth. Season with kosher salt and freshly ground black pepper to taste. Set aside or refrigerate if preparing ahead.
  2. Make Ahead Dressing: The dressing can be made up to three days in advance. Store it in an airtight container in the refrigerator until ready to use.
  3. Cook the Chicken: Generously season both sides of the chicken breasts with salt and pepper. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the chicken breasts and cook, turning occasionally, until an instant-read thermometer inserted into the thickest part reaches 165°F (about 8 minutes per side). Transfer the chicken to a cutting board and let it rest for 10 minutes before slicing.
  4. Prepare the Salad Base: In a large bowl, toss together the arugula, baby kale and red leaf lettuce mix, and chopped romaine lettuce. Then add the crumbled bacon, finely chopped avocado, halved grape tomatoes, and pickled red onions. Toss gently to combine all ingredients.
  5. Assemble the Salad: Divide the salad mixture evenly between serving bowls. Top each salad with sliced chicken breasts and halved hard-boiled eggs. Drizzle a generous amount of the green goddess dressing over the top before serving.

Notes

  • The dressing can be made up to 3 days ahead and refrigerated in an airtight container.
  • Use an instant-read thermometer to ensure perfectly cooked chicken at 165°F.
  • Bacon can be baked or pan-fried ahead of time for convenience.
  • If desired, substitute chicken breasts with grilled chicken or a plant-based protein for variation.
  • Pickled red onions add a tangy crunch; if unavailable, thinly sliced red onions marinated briefly in vinegar can be used.
  • Serve immediately after assembling for the freshest texture and flavor.

Keywords: Green Goddess Salad, Cobb Salad, Panera Copycat, Chicken Salad, Healthy Salad, Homemade Dressing, Greek Yogurt Dressing

Find it online: https://flavorsbymaya.com/copycat-panera-green-goddess-cobb-salad-with-chicken-recipe/