Name: Copycat Panera Green Goddess Cobb Salad With Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 3/4 c. plain Greek yogurt, preferably whole fat -; 1/4 c. finely grated Parmesan (about 1/2 oz.) -; 1/4 c. packed fresh basil leaves -; 1/4 c. 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 -; 2 boneless, skinless chicken breasts -; Kosher salt -; Freshly ground black pepper -; 2 tbsp. extra-virgin olive oil -; 2 c. arugula -; 2 c. baby kale and red leaf lettuce mix -; 2 c. chopped romaine -; 4 strips bacon, cooked, crumbled -; 1 avocado, finely chopped -; 1/2 c. grape tomatoes, halved -; 1/2 c. pickled red onions -; 2 hard-boiled eggs, halved -

Copycat Panera Green Goddess Cobb Salad With Chicken

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Copycat Panera Green Goddess Cobb Salad With Chicken

1. 3/4 c. plain Greek yogurt, preferably whole fat -

2. 1/4 c. finely grated Parmesan (about 1/2 oz.) -

3. 1/4 c. packed fresh basil leaves -

4. 1/4 c. packed fresh parsley leaves -

5. Juice of 1 lemon -

6. 1 tbsp. Champagne vinegar -

7. 1 tbsp. Dijon mustard -

8. 1 tbsp. honey -

9. Kosher salt -

10. Freshly ground black pepper -

11. 2 boneless, skinless chicken breasts -

12. Kosher salt -

13. Freshly ground black pepper -

14. 2 tbsp. extra-virgin olive oil -

15. 2 c. arugula -

16. 2 c. baby kale and red leaf lettuce mix -

17. 2 c. chopped romaine -

18. 4 strips bacon, cooked, crumbled -

19. 1 avocado, finely chopped -

20. 1/2 c. grape tomatoes, halved -

21. 1/2 c. pickled red onions -

22. 2 hard-boiled eggs, halved -

How to cook deliciously - Copycat Panera Green Goddess Cobb Salad With Chicken

1. Stage

In a food processor or blender, blend yogurt, Parmesan, basil, parsley, lemon juice, vinegar, mustard, and honey until smooth; season with salt and pepper.

2. Stage

Make Ahead: Dressing can be made 3 days ahead. Store in an airtight container and refrigerate.

3. Stage

Generously 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.

4. Stage

In a large bowl, toss arugula, kale and lettuce mix, and romaine. Top with bacon, avocado, tomatoes, and onions and toss to combine.

5. Stage

Divide salad between bowls. Top with chicken and eggs. Drizzle with dressing.