Green Goddess Cobb Salad with Chicken (Panera Copycat)

Why You’ll Love This Recipe

• Restaurant-favorite flavor at home with everyday ingredients and easy techniques.
• Creamy, herb-packed green goddess dressing that tastes bright and fresh.
• Hearty, protein-rich toppings make it a full meal that still feels light.
• Great for meal prep: make the dressing, chicken, onions, bacon, and eggs ahead.

Grocery List

• Produce: 2 romaine hearts, 4 cups baby arugula, 1 small red onion, 1 pint grape tomatoes, 1 large avocado, 1 lemon, parsley, basil, chives, tarragon, 1 small garlic clove
• Dairy: Plain Greek yogurt (whole milk preferred), mayonnaise
• Pantry: Extra-virgin olive oil, apple cider vinegar, white wine vinegar, Dijon mustard, capers, sugar, kosher salt, black pepper, dried thyme, garlic powder, onion powder
• Protein: 1 lb boneless skinless chicken breasts, 6 slices thick-cut bacon, 4 large eggs

Full Ingredients

Quick Pickled Red Onions

• 1 small red onion, very thinly sliced (about 1 heaping cup)
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt

Herby Chicken

• 1 pound boneless skinless chicken breasts (2 medium)
• 1 tablespoon olive oil
• 1 teaspoon lemon zest (from 1 lemon)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Green Goddess Dressing

• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, chopped
• 1/2 teaspoon anchovy paste (optional, but classic)
• 2 teaspoons capers, drained
• 1/2 cup packed fresh parsley leaves
• 1/3 cup packed fresh basil leaves
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh tarragon
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon cold water, plus up to 1 tablespoon more as needed to thin

Salad Components

• 2 medium romaine hearts, chopped (about 10 ounces)
• 4 cups baby arugula (about 4 ounces)
• 1 pint (2 cups) grape tomatoes, halved
• 1 large avocado, sliced or diced
• 6 slices thick-cut bacon (about 6 ounces), cooked and crumbled
• 4 large eggs, hard-boiled and quartered

Step-by-Step Instructions

Step 1: Quick-pickle the onions

In a small saucepan or heatproof jar, combine the apple cider vinegar, water, sugar, and salt. Stir until the sugar dissolves (you can warm the mixture briefly to help). Add the thinly sliced red onion, press to submerge, and let stand at room temperature for at least 15 minutes while you prepare everything else. For a stronger pickle, chill for 30 minutes.

Step 2: Cook the bacon

Preheat the oven to 400°F. Line a sheet pan with foil or parchment. Arrange the bacon in a single layer and bake for 15–18 minutes, until crisp. Transfer to a paper towel–lined plate to drain. Once cool, crumble or cut into bite-size pieces.

Step 3: Hard-boil the eggs

Place the eggs in a saucepan and cover with cool water by 1 inch. Bring to a rolling boil over medium-high heat. Cover, reduce to a gentle simmer, and cook for 12 minutes. Transfer to an ice bath for 10 minutes, then peel and cut into quarters.

Step 4: Make the green goddess dressing

In a blender or food processor, combine the mayonnaise, Greek yogurt, olive oil, lemon juice, white wine vinegar, Dijon, garlic, anchovy paste (if using), capers, parsley, basil, chives, tarragon, salt, and pepper. Blend until smooth and pale green. Add 1 tablespoon cold water to loosen; add up to 1 additional tablespoon if needed for a pourable, creamy consistency. Taste and adjust salt or lemon to preference. Refrigerate until ready to use.

Step 5: Season and cook the chicken

Pat the chicken dry. In a bowl, toss with olive oil, lemon zest, garlic powder, onion powder, dried thyme, salt, and pepper. Heat a large skillet over medium-high heat. When hot, add the chicken and cook 5–6 minutes per side (reduce heat to medium after the first flip) until the center registers 165°F. Transfer to a cutting board, rest 5 minutes, then slice across the grain into strips.

Step 6: Prep the greens and veggies

Chop the romaine into bite-size pieces and spin dry. Combine with the arugula in a large bowl. Halve the grape tomatoes and slice or dice the avocado. Drain the pickled onions.

Step 7: Assemble and dress

Add 1/3 cup of the dressing to the greens and toss until lightly coated; season with a pinch of salt and pepper. Divide among 4 bowls. Arrange sliced chicken, crumbled bacon, avocado, grape tomatoes, hard-boiled egg quarters, and pickled onion over the greens. Drizzle each salad with 1–2 additional tablespoons dressing and serve immediately.

Pro Tips

• Dry greens = crisp salad. Wash and spin romaine and arugula thoroughly so the dressing clings.
• Pound chicken to an even 1/2-inch thickness for the most consistent sear and juiciness.
• For cleaner bacon, bake on a rack set over the sheet pan so fat drips away and pieces stay flat.
• Slice avocado just before serving and spritz with lemon to prevent browning.
• Thin the dressing a little more for tossing, then keep some thicker for the final drizzle.

Variations

• Grilled chicken: Grill breasts over medium-high heat, 4–6 minutes per side, to 165°F for a smoky twist.
• Vegetarian: Skip chicken and bacon; add 1 can chickpeas (drained) and extra avocado.
• Lighter dairy-free dressing: Replace yogurt with more mayo plus 1/4 ripe avocado and increase lemon by 1 teaspoon.

Storage & Make-Ahead

Make the components ahead and assemble to serve. Dressing keeps 4 days refrigerated in a sealed jar. Quick-pickled onions keep up to 2 weeks refrigerated. Cooked chicken and bacon keep 3–4 days in airtight containers. Hard-boiled eggs keep 3 days peeled (5 days unpeeled). Washed, chopped greens keep 2–3 days if well dried and stored with a paper towel. Slice avocado and dress the salad just before serving.

Nutrition (per serving)

Approximate values for 1 of 4 salads with 3 tablespoons dressing: 560 calories; 34 g protein; 16 g carbohydrates; 38 g fat; 7 g fiber; 980 mg sodium. Values vary with bacon brand and dressing amount.