Healthy Green Goddess Dressing and Cobb Salad Recipe

Who loves a good Cobb salad? Hands up here because I do! I actually LOVE salads made anywhere and by anyone but myself. I just have a few salad recipes I have ever loved over the years made by my own hands. Other than that I love salads made by others and from restaurants. I'm not sure why they always taste better elsewhere.

Knowing this, I decided to try and make a few one bowl recipes this spring and summer which has included salads. Last week I shared one of our first one bowl recipes this spring, Super Easy Chicken Lime Fiesta Bowl Recipe. It was a true winner and will be remade in a few weeks. Today's recipe was made and inspired by Panera's Cobb Salad with Green Goddess Dressing. I think I still prefer their salad but this one turned out great and we will definitely make it again.

Chicken Cobb Salad

Cobb Salad 
Serves 4

1 spring mix or romaine lettuce
2 tomatoes or 1 pint of cherry/grape tomatoes
4 soft Boiled Eggs
1 lb bacon, cooked & crumbled
1 lb chicken, cooked & chopped
2 avocados, chopped
1 lemon
1 1/2 teaspoons of garlic powder 

1-Soft boil eggs. I cook them until they boil. Take off heat. Put a lid on and set timer for 12 minutes. Then crack & peel.
2-While eggs are cooking, cook chicken. Make this however you want. I cooked mine on low/medium temp with a can of Rotel tomato & green chili and 1 teaspoon of garlic powder. This can also be made in the Instant Pot for 10 minuets. Once the chicken is done, I rough chop it.
3-While eggs & chicken cooking prep rest of the salad ingredients into separate containers.
4 - Fry up bacon. Crumble it once done. The other way I prep this is cut it into pieces before frying. Then just fry pieces.
5-Chop tomatoes. Break up lettuce. Chop avocados and squirt avocado with fresh lemon juice and 1/2 teaspoon of garlic powder. All ingredients should be in separate containers. 
6- When time to serve salad, put out all the ingredients and let each person make their own salad. 

Green Goddess Dressing
Serves 4

1/2 cup olive oil
1/4 cup of plain Greek Yogurt 
1/4 cup sour cream
Fresh Chives, handful (or 4 teaspoons)
Fresh Parsley, handful (or 4 teaspoons)
Fresh Basil, handful (or 4 teaspoons)
1 lemon, juiced
1 teaspoon garlic, minced or garlic powder
Salt to taste
Pepper to taste

1-If you have the right size chopper, food processor or good blender then blend all the ingredients together until herbs are all chopped. If not, add olive oil, yogurt & sour cream into a container with a lid and shake them together. 
2- Add rest of ingredients to to a chopper/food processor/blender and blend until all combined.
3-Add the green chopped ingredients into the creamy container and shake. Serve with salad. 

Note - I use all fresh herbs but if you don't have access, use dried.  

Salad Recipes

Grilled Veggie Salad & other healthy summer recipes 

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