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Green Goddess Salad (Panera Copycat)

This Panera Green Goddess Salad with Chicken is an easy-to-make, flavor-loaded Cobb salad. A blend of crisp romaine and spring lettuce, grilled chicken, juicy tomatoes, crispy bacon, and creamy avocado with a fresh, tangy, and bright green goddess dressing. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6 -4 servings
Calories: 394 kcal
Course: Main Course , Lunch
Cuisine: American

Ingredients

Green Goddess Dressing
  • 1/4 cup mayonnaise I like using a heart healthy brand, like Chosen Foods Avocado Mayo
  • 1/2 cup Greek yogurt plain, I used whole fat
  • 3/4 cup basil leaves packed, rinsed and patted dry
  • 1 tablespoon shallot minced
  • 1 tablespoon pesto homemade or storebought
  • 2 tablespoons white wine vinegar
  • 1/2 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • Pinch of kosher sat and black pepper
Chicken Cobb Salad
  • 2 medium chicken breasts boneless, skinless (may use rotisserie chicken or leftover chicken)
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 4 large hard-boiled eggs sliced into 4 wedges each
  • 8 slices Bacon cooked, drained and chopped into pieces
  • 6 cups lettuce I used a blend of Romaine and Spring Mix, rough chopped, use your favorite
  • 1 cup cherry tomatoes diced, or use grape tomatoes
  • 1 avocado sliced or diced
  • 1/2 cup pickled red onions or just sliced red onions*
  • 1/2 cup Blue cheese crumbles this is optional, use your favorite cheese

Instructions

Make Green Goddess Dressing
    Cup of Yum
  1. Place mayonnaise, yogurt, basil, shallot, pesto, vinegar, honey, mustard, salt, and pepper in a blender. Blend until smooth. Set aside or refrigerate until ready to use.
Grill Chicken & Cook Hard Boiled Eggs
  1. Brush the chicken with oil and season with salt, pepper, and Italian seasoning. Heat the grill or a grill pan to medium-high. If using a grill, you want it at 400° F (204°C).Place the chicken breasts on the grill, close the lid, and cook for 5-6 minutes. Flip the chicken and cook for 6 minutes or until the internal temperature is 165°F (74°C). Remove chicken to a cutting board, allowing it to rest for 10 minutes before slicing.
  2. See notes for easy ways to hard-boil eggs if not using store bought.
Assemble Green Goddess Salads
  1. While the chicken is resting, assemble the salads. Arrange each bowl or plate with lettuce, bacon, tomato, eggs, onion, avocado, and cheese.Slice the chicken and add that to the salad. Drizzle with 2 tablespoons of dressing and enjoy immediately.

Notes

  • *If using sliced raw red onions, place in a strainer in a bowl of ice water, let sit for about 10 minutes to take the bite out of them.
  • strainer
  • You can make the dressing without a blender. Finely dice or grate the shallots, and finely chop the basil. Then whisk everything together in a bowl. Or add it all to a mason jar and shake vigorously.
  • You can find pickled red onions in the grocery store deli area or make your own.  
  • Use Feta, Roquefort, goat, or gorgonzola, Cheddar, Colby, or Monterey Jack, any cheese you love will work with this recipe.
  • Substitute rotisserie chicken for a shortcut or a different cut of meat. Chicken thighs are a very tender option. You can use warm, just grilled chicken or cold-cooked chicken.
  • To make ahead of time, prep all your ingredients, except the avocado, but keep them in separate containers. Assemble just before serving and add the avocado. Avocado will discolor quickly when it comes in contact with air, so it should be added just before serving.
  • I cook a whole package of bacon in the oven and reserve the extra for another use, such as breakfast, sandwiches, or additional salads.
  • Preheat your
  • to 400°F (200°C). Line a
  • sheet with parchment paper or foil, then place the
  • parchment paper
  • side-by-side on the tray. Bake 10-20 minutes until desired crispness. 
  • I love my Instant Pot for making hard-boiled eggs.
  • Instant Pot
  • Place 1 cup of COLD water in a 6-quart instant pot. Add eggs in a single layer to egg rack or trivet. Place lid on the pressure cooker and set it for 5 minutes on high pressure for cook time. Perform natural pressure release for 5 minutes. Then do a quick release and carefully remove eggs with a spoon from Instant Pot and place in an ice water bath. Let eggs sit in iced water for 5 minutes. Remove eggs from the water bath. Store in the fridge for up to 7 days unpeeled or peel, and use within 3 days.
  • instant pot
  • Instant Pot
  • , put cold eggs in cold water, bring to a boil, then cover and turn the burner off. Let stand for 15 minutes. Drain the eggs, and put them in a bowl of ice water to stop the cooking immediately.
  • See post for more details and tips!
  • Please note that the nutrition information does not include the dressing, please see the Green Goddess dressing recipe for dressing nutrition and as always run the ingredients through your own nutritional calculator for verification. 
  • You can make the dressing without a blender. Finely dice or grate the shallots, and finely chop the basil. Then whisk everything together in a bowl. Or add it all to a mason jar and shake vigorously.
  • You can find pickled red onions in the grocery store deli area or make your own.  
  • Use Feta, Roquefort, goat, or gorgonzola, Cheddar, Colby, or Monterey Jack, any cheese you love will work with this recipe.
  • Substitute rotisserie chicken for a shortcut or a different cut of meat. Chicken thighs are a very tender option. You can use warm, just grilled chicken or cold-cooked chicken.
  • To make ahead of time, prep all your ingredients, except the avocado, but keep them in separate containers. Assemble just before serving and add the avocado. Avocado will discolor quickly when it comes in contact with air, so it should be added just before serving.
  • I cook a whole package of bacon in the oven and reserve the extra for another use, such as breakfast, sandwiches, or additional salads. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, then place the bacon side-by-side on the tray. Bake 10-20 minutes until desired crispness. 
  • I love my Instant Pot for making hard-boiled eggs. Place 1 cup of COLD water in a 6-quart instant pot. Add eggs in a single layer to egg rack or trivet. Place lid on the pressure cooker and set it for 5 minutes on high pressure for cook time. Perform natural pressure release for 5 minutes. Then do a quick release and carefully remove eggs with a spoon from Instant Pot and place in an ice water bath. Let eggs sit in iced water for 5 minutes. Remove eggs from the water bath. Store in the fridge for up to 7 days unpeeled or peel, and use within 3 days.
  • For best results on a stovetop, put cold eggs in cold water, bring to a boil, then cover and turn the burner off. Let stand for 15 minutes. Drain the eggs, and put them in a bowl of ice water to stop the cooking immediately.

Nutrition Information

Serving 1serving Calories 394kcal (20%) Carbohydrates 12g (4%) Protein 22g (44%) Fat 29g (45%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Monounsaturated Fat 12g Trans Fat 0.1g Cholesterol 179mg (60%) Sodium 921mg (38%) Potassium 657mg (19%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1036IU (21%) Vitamin C 13mg (14%) Calcium 138mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 6-4 servings

Amount Per Serving

Calories 394

% Daily Value*

Serving 1serving
Calories 394kcal 20%
Carbohydrates 12g 4%
Protein 22g 44%
Fat 29g 45%
Saturated Fat 9g 45%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 12g 60%
Trans Fat 0.1g 5%
Cholesterol 179mg 60%
Sodium 921mg 38%
Potassium 657mg 14%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 1036IU 21%
Vitamin C 13mg 14%
Calcium 138mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.