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Green Goddess Chicken Cobb Salad Recipe

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4.2 from 14 reviews

This vibrant and hearty Green Goddess Chicken Cobb Salad combines juicy grilled chicken marinated with aromatic herbs, fresh romaine and mixed greens, crispy bacon, creamy avocado, and a tangy, herbaceous Green Goddess dressing made from Greek yogurt, fresh basil, and Dijon mustard. Perfect as a nutritious and satisfying lunch or dinner, this salad balances flavors and textures beautifully with its fresh vegetables, protein-packed chicken and eggs, and a luscious homemade dressing.

Ingredients

Chicken Marinade

  • 1¼ lb boneless chicken breasts
  • 2 Tablespoons red wine vinegar or lemon juice
  • ½ Tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Salad

  • 4 cups romaine lettuce, chopped
  • 4 cups mixed greens, chopped
  • 4 slices cooked bacon or turkey bacon
  • 4 hard boiled eggs, sliced
  • 1 cup grape or cherry tomatoes, halved
  • ½ cup pickled red onions or fresh red onions, sliced
  • 1 avocado, sliced

Green Goddess Dressing

  • ¾ cup fresh basil leaves, finely chopped (lightly packed)
  • ½ cup plain full-fat Greek yogurt
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon avocado oil mayonnaise
  • 1 Tablespoon diced shallot
  • 1 Tablespoon basil pesto
  • 2 teaspoons maple syrup or honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon sea salt (plus more to taste)
  • ¼ teaspoon black pepper

Instructions

  1. Marinate chicken: Whisk the red wine vinegar or lemon juice, olive oil, garlic powder, dried thyme, dried oregano, salt, and pepper in a small bowl until well combined. Place the chicken breasts in a shallow dish or a 1-gallon sealable plastic bag, add the marinade, toss to coat evenly, and refrigerate for at least 1 hour or up to 12 hours to enhance flavor.
  2. Make dressing: While the chicken is marinating, combine all dressing ingredients—including fresh basil, Greek yogurt, white wine vinegar, avocado oil mayo, diced shallot, basil pesto, maple syrup or honey, Dijon mustard, sea salt, and black pepper—in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning if necessary. If the dressing is too thick, add 1–2 teaspoons of water to loosen it.
  3. Cook chicken: Remove the chicken from the marinade and shake off any excess. Discard the leftover marinade. Heat a grill or grill pan over medium-high heat. Once hot, place the chicken on the grill and cook for approximately 5 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked through with no pink remaining.
  4. Build the salad: Divide the chopped romaine lettuce and mixed greens evenly among four bowls. Arrange bacon slices, sliced hard boiled eggs, halved grape or cherry tomatoes, and pickled red onions across the bowls. Top each salad with the grilled chicken slices and sliced avocado.
  5. Serve: Drizzle 2–3 tablespoons of the prepared Green Goddess dressing over each salad. Add more dressing if desired. Serve immediately and enjoy the fresh, savory flavors of this nutrient-packed Cobb salad.

Notes

  • Marinate chicken for at least 1 hour but no longer than 12 hours to avoid overpowering the flavors.
  • Substitute turkey bacon for a lighter option.
  • Use either pickled or fresh red onions according to taste preference.
  • If you don’t have a grill, you can cook the chicken on a grill pan or skillet over medium-high heat.
  • Adjust the sweetness in the dressing by varying the amount of maple syrup or honey.

Find it online: https://marthatasty.com/green-goddess-chicken-cobb-salad-recipe/