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green goddess cobb salad in a bowl
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Green Goddess Cobb Salad

This Green Goddess Cobb Salad is loaded with chicken, romaine lettuce, kale, arugula, hard-boiled eggs, crunchy bacon, homemade pickled onions, avocado, cherry tomatoes, and drizzled with a creamy tangy dressing. Move over, Panera! Make your own.
Course dinner, lunch
Cuisine American
Keyword green goddess cobb salad, green goddess salad, Panera green goddess salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 1 salad
Calories 468kcal
Author Brandi Crawford

Ingredients

  • 1 cup chopped romaine lettuce
  • 1 cup baby kale
  • 1/2 cup chopped red leaf lettuce
  • 1/2 cup arugula
  • 4-5 oz cooked chicken breast Sliced into strips.
  • 1-2 slices cooked and crumbled bacon
  • 1/4 cup sliced avocado It will vary based on the size of the avocado but this is about 1/4 to 1/2 of a full avocaod.
  • 2 tablespoons sliced red pickled onions You can substitute red onions if you don't have pickled. See notes for how to make your own.
  • 5 grape tomatoes Sliced in half
  • 1 hard boiled egg sliced in half
  • Green Goddess Salad Dressing

Instructions

Notes

I like to make my own chicken using my Air Fryer Chicken Breast recipe. This produces really juicy chicken. From there, I slice it into strips. You can even marinate the chicken using this Primal Kitchen Green Goddess dressing for added flavor.
You can also buy a cooked rotisserie chicken or store-bought pre-cooked chicken strips. It’s your choice.

How to Make Pickled Onions

  1. Add 3/4 cup of apple cider vinegar, 1/2 teaspoon of salt, and 1-2 tablespoons of sweetener to a saucepan on the stove on medium-high heat. You will need enough apple cider vinegar to completely cover the amount of onions you use in a mason jar. You can use more or less depending on the amount of onions you use. The amount of sweetener and salt you will need will vary based on the your taste and the amount of onions you use. Use whatever amount of onions you want.
  2. Stir the mixture until the sweetener dissolves.
  3. Add the onions to a small mason jar. Pour the vinegar mixture in the jar. Shake.
  4. Marinate for 1 hour. Store leftover pickled onions in the fridge and in jar with the vinegar.

Nutrition

Serving: 1salad | Calories: 468kcal | Carbohydrates: 7g | Protein: 38g | Fat: 29g