Copycat Panera Green Goddess Cobb Salad With Chicken
In a food processor or blender, blend yogurt, Parmesan, basil, parsley, lemon juice, vinegar, mustard, and honey until smooth; season with salt and pepper.
Ingredients :
- 3/4 cup plain Greek yogurt, preferably whole fat
- 1/4 cup finely grated Parmesan
- 1/4 cup packed fresh basil leaves
- 1/4 cup packed fresh parsley leaves
- Juice of 1 lemon
- 1 Tbsp. Champagne vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
- Kosher salt
- Freshly ground black pepper
- Salad
- 2 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil
- 2 cups arugula
- 2 cups baby kale and red leaf lettuce mix
- 2 cups chopped romaine
- 4 strips bacon, cooked, crumbled
- 1 avocado, finely chopped
- 1/2 cup grape tomatoes, halved
- 1/2 cup pickled red onions
- 2 hard-boiled eggs, halved
Directions :
- Generously season chicken with salt and pepper on both sides. In a large skillet over medium heat, heat oil. Add chicken and cook, turning occasionally, until an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board. Let cool 10 minutes, then slice.
- In a large bowl, toss arugula, kale and lettuce mix, and romaine. Top with bacon, avocado, tomatoes, and onions and toss to combine.
- Divide salad between bowls. Top with chicken and eggs. Drizzle with dressing.
