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Green Goddess Cobb Salad

Green Goddess Cobb Salad

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To make addictively crispy chicken skin for this cobb salad recipe, turn it often in the skillet, until it looks like bacon.


  • 2 scallions, finely chopped
  • ¼ cup fresh tarragon leaves with tender stems
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons white wine vinegar
  • 2 tablespoons plain yogurt
  • 1 avocado, cut into ¼-inch slices, divided
  • Kosher salt and freshly ground black pepper
  • 1 ounce guanciale (salt-cured pork jowl), very thinly sliced
  • 1 rotisserie chicken, skin removed and reserved, meat torn into bite-size pieces
  • 4 Little Gem lettuces or other small lettuces, leaves separated
  • 1 fennel bulb, thinly sliced
  • 1 cup pea shoots (tendrils)
  • ½ small red onion, thinly sliced

Recipe Preparation

  • Purée scallions, tarragon, chives, cilantro, parsley, oil, vinegar, yogurt, and one-fourth of avocado in a food processor until smooth. Thin dressing with water, adding a little at a time, until similar in consistency to heavy cream; season with salt and pepper.

  • Heat a dry small skillet over medium and cook guanciale, turning occasionally, until fat is rendered and meat is brown and crisp, 5−8 minutes. Transfer to paper towels to drain.

  • Add reserved chicken skin to skillet and cook, turning and pressing occasionally, until golden brown and crisp, 5−8 minutes. Transfer to paper towels with guanciale.

  • Arrange lettuce on a platter; drizzle with half of dressing and season with salt and pepper. Top with chicken meat, fennel, pea shoots, onion, and remaining avocado. Season with salt and pepper. Drizzle with remaining dressing and crumble crispy chicken skin and guanciale over top.

Nutritional Content

Calories (kcal) 400 Fat (g) 26 Saturated Fat (g) 6 Cholesterol (mg) 95 Carbohydrates (g) 9 Dietary Fiber (g) 5 Total Sugars (g) 3 Protein (g) 33 Sodium (mg) 240Reviews Section

Green Goddess Cobb Salad

A classic salad with an updated dressing, this green goddess cobb salad is made with a rich and creamy dairy-free green goddess dressing that covers every single bite making it the most delicious way to eat your leafy greens.

Cobb salad is a classic American salad loaded with just about everything but the kitchen sink. The traditional recipe includes leafy greens, tomato, crisp bacon, grilled chicken, hard-boiled eggs, avocado, chives and Roquefort cheese. Because the salad is so hearty it’s often served with a simple vinaigrette, but for this particular recipe, I wanted to give it my own twist with a delicious green goddess dressing. The classic green goddess dressing is made of fresh herbs, mayo and sour green, however, to keep the dressing completely dairy-free (so everyone can enjoy it) I opted to use an alternative version for this particular recipe. The dressing for this Green Goddess Cobb Salad is from my free Simple Salad Dressing ebook, which is filled with 16 essential dressing recipes from everyday classics to fun and funky dressings that will help you master your salads one drizzle at a time.

This green goddess cobb salad makes a big serving for one, but it can easily be doubled or tripled for extra servings as the dressing recipe makes enough for multiple salads.

More Healthy Chicken Salad Recipes:

Green Goddess Cobb Salad

I met my husband in our town's version of a soup kitchen, four years ago this month.

Photo Credit – Ames Tribune – June 2, 2012

(This post may contain affiliate links)

As all good how-we-met stories go, it was a chance encounter of the best kind.

Neither of us typically volunteered on Tuesdays, I'd always been partial to Fridays, and he liked Wednesdays. But there we were on that beautiful summer's afternoon he making bread pudding for a hundred, me stirring baked beans. Sam's Club had donated a crazy amount of ribs, the smoker was going outside, and it smelled heavenly for blocks

It just so happened the Tribune had dispatched a nice reporter and photographer that day to write a story about Food at First. While everybody went about their tasks, they milled about in the kitchen asking questions and taking pictures.

Who knew we'd wake up to discover our first meeting, had been memorialized on the front page of the paper(!)

From the first time, we exchanged “Hellos” to our first meal together (2012, Des Moines, 8 pm, a pretty incredible patty melt with a side of fries and a glass or two of wine). From all of the meals, we cooked for each other while we were dating, to our wedding (favorite recipes of the only people invited – my parents). From meals filling our children's freezers to those we love to gift to friends, to Spaghetti Saturdays

Food has always been an important part of who we are as a couple

The first recipe was posted to The Veggies not long after we met. While I didn't realize it at the time, I've become so thankful for this living journal of not only our meals but our life together. I'm certain I couldn't have kept it going all of this time if it wasn't for him

My husband is truly my all-around editor. He keeps the cutesy out of my writing, the blandness out of my cooking, the awkward composition out of my pictures, and my “oh no what was I thinking” moments to a minimum

I love cooking for him. Especially on the weekends when, admittedly, I can get distracted or caught up on the meditative process of it all. Before I realize how late it's gotten, he'll grab a handful of nuts and gently enquire “Dinner soon?”

To which I'll reply, “Loves, maybe you can watch a little more of your movie? I still need to roast the chicken.”

We've taken to lunch dates on Sunday afternoons this summer.

It's so nice to sit and talk when we're not rushed to be anywhere, and the bustle of the brunch crowd has long-since passed. If the afternoon isn't too hot, we'll order carry-out and picnic at the park. Whenever he asks me what I'm hungry for, my answer lately has been a salad.

I've drawn inspiration here from Panera Bread, who can always be counted on for options that are delicious, clean, and inspiring. Think of it more as a sketch than anything else. Any combination of greens, veggies, and protein would be great. Panera's version includes pickled onions, which, if you have the time to make them, add a fun and unexpected twist

Green Goddess is the perfect name for this heavenly dressing, which will elevate any salad. This version is gorgeously creamy, yet dairy-free.

The dressing should, by no means, be limited to the recipe. It's decadent over roasted potatoes and sweet potatoes, as a finishing kiss for garden-fresh veggies, or as a slather on your favorite sandwich

Inspired by Panera Bread – Green Goddess dressing adapted from Gwyneth Paltrow's It's All Good

Our Favorite Anti-Inflammatory Cobb Salad with Turkey Bacon + Tons of Veggies

Salads are easy, right? Wrong. Otherwise, everyone would love salads and, the truth is, they don’t. We don’t blame the salad haters out there for not understanding the glory of a perfectly executed salad, we’ve had some bad iceberg lettuce encounters ourselves. Use this high-flavor, highly satisfying salad recipe from nutritionist Jennie Miremadi to convert the biggest salad hater in your life into full-on salad devotion…

Not all salads are created equal. You can improve upon classic recipes by removing ingredients that are inflammatory or lacking in nutritional benefits and replacing them with nutrient-rich ingredients that won’t trigger inflammation. Some common inflammatory ingredients to replace include gluten, dairy, refined sugar, refined carbs and anything else you may personally react to.

A classic cobb salad is loaded with blue cheese crumbles and processed bacon, which often contains sugar and preservatives like nitrates or nitrites. This salad omits the blue cheese crumbles and adds spring vegetables like asparagus, watermelon radish and snap peas instead. This recipe also swaps the processed bacon for a sugar-free, preservative-free turkey bacon. To fully capture the essence of spring, it is dressed with an herbaceous dairy-free, gluten-free Green Goddess dressing that is rich in monounsaturated fat from avocado oil. You’ll love how this salad tastes and how you feel after you eat it!

Spring Cobb Salad
Serves 2

4 cups little gem lettuce leaves
6 oz organic rotisserie chicken breast, chopped
4 spears asparagus
1/4 cup sugar snap peas, sliced
1/4 cup organic cherry tomato, sliced in half
1/2 small watermelon radish, sliced
1/2 an avocado, chopped
2 slices Wellshire Farms Sugar-Free PALEO Turkey Bacon
2 soft boiled eggs, cut in half
2 Tbsp chives, chopped
1 tsp extra-virgin olive oil
Primal Kitchen Foods Green Goddess Dressing & Marinade
Himalayan pink salt and ground black pepper to taste

Remove woody stem from asparagus spears. Place asparagus in a sauce pan. Cover asparagus with water and simmer over medium heat for approximately three to five minutes or until asparagus turns bright green. Once asparagus turns bright green, turn off heat and transfer to an ice water bath to let cool. Once cool, remove asparagus from water and pat dry. Cut into one-inch pieces and set aside for use with salad.

Heat 1 tsp olive oil over medium heat in a sauté pan. Add turkey bacon slices and cook until bottom side of bacon is lightly browned. Flip and cook the other side of bacon until lightly browned. Turn off heat and let bacon cool slightly. Then chop and set aside for use with salad.

In a large bowl, toss lettuce, chicken, asparagus, snap peas, tomato, watermelon radish, avocado and bacon with enough green goddess dressing to coat and salt and pepper to taste. Transfer salad to a serving platter and top with soft boiled eggs and sprinkle with chives. Serve and enjoy!

Share the post "Our Favorite Anti-Inflammatory Cobb Salad with Turkey Bacon + Tons of Veggies"

Seven-Layer Salad (A Classic Updated)

A thing is the sum of its parts. If the parts are stellar the whole can be a beautiful thing. Take Seven Layer Salad for example. An American creation of the 1950s borne out of someone’s need for “quick, tasty and feeds-a-crowd,” the salad has popped up at picnics, on home buffets and at community dinners ever since. Classically, it’s built in a glass dish and includes layers of chopped lettuce, tomato, hard-cooked egg, cucumber, sharp cheddar cheese, bacon, green onion, a thick mayo-sour-cream dressing and lots of sweet peas. The recipe’s provenance is thought to be Southern, but it doesn’t appear in my regional cooking tomes (Clementine Paddleford, Helen Corbitt, etc.) just community cookbooks where it was initially referred to as “Seven Layer Pea Salad.”

I’ve always loved the “green” scent of peas, their looks, their shape, their shoots, and how they “pop” when you bite them. But there are few recipes that really let peas shine. In this salad, they are at their best.

For the rest of the salad: A balance of crunchy and soft lettuces is nice and this is the perfect place to use heirloom tomatoess that may be “ugly” fruits, but are loaded with flavor. I like Persian or young small cucumbers in this salad and if you have chives in the garden, those are nice, too. For the topper: a batch of homemade mayonnaise blended with crème fraiche is lovely, garnished with fresh pea shoots. But I’m also including my recipe for a fabulous garlicky Green Goddess dressing, which has more “oomph” and is my family’s favorite with this salad.

Green Goddess Chicken Cobb Salad

For best results, prepare pickled onions the day before you plan to serve this salad.

For pickled onions, whisk vinegar, water, sugar, and salt in a medium bowl until sugar and salt are fully dissolved.

Submerge onions in the vinegar mixture and let sit at room temperature for at least 1 hour.

Preferably, cover bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.

Dressing can be made up to three days ahead, you may just need to stir before serving if dressing separates.

Combine mayo, oil, parsley, arugula, chives, garlic, half of the lemon juice, and vinegar in a food processor until smooth.

Season with Kosher salt and pepper. Taste, and add the other half of the lemon juice if desired.

Combine salad items and pickled onions in a large bowl.

Place on a large serving platter or individual bowls to serve immediately.

What is a Cobb Green Goddess Salad?

It’s like if a Cobb Salad gave a Green Goddess Salad a very special hug…

OK fine. It’s a thing I made up.

It started as a fridge clean out salad gone terribly right. I tweaked a few things next time I made it, and eventually realized that it was a very green version of my beloved cobb salad. When I became so into cobb salads, I may never know, but that’s beside the point.

This salad recipe might be a little bit more high maintenance than your normal green meal, but it’s worth it. There are a lot of components to this green goddess salad…

  • Fresh veggies
  • Hard or soft boiled eggs (here is my favorite method for making perfect soft boiled eggs)
  • Bacon (!)
  • Cheese (omit for Whole30 compliance)
  • Creamy, silky, vibrant green homemade dressing

…but they are all either easy to prep or prep-able in advance, so you’re not going to be spending two hours making a single salad.

Dandelion greens, with their slightly bitter flavor, are a great counterpoint to rich foods.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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Cobb Salad with Green Goddess Dressing

Cobb Salad with Green Goddess Dressing. It&rsquos not a s&rsquomore, but it&rsquoll do.

After a lovely camping adventure with my girlfriends in the Sierra Nevada over the long weekend, I feel nostalgia toward camping food. Specifically, chocolate and marshmallows. Amazing how all it takes is a little wilderness, no cell phone reception (because: no witnesses), and a couple of days of alcohol and sugar to morph your clean eating habits into a full-tilt s&rsquomores-for-breakfast addiction.

But in spite of feeling remiss toward all food that isn&rsquot made out of a s&rsquomore, Cobb salad is an excellent weaner. As in, it&rsquos great for weaning you off of your s&rsquomores addiction. Step 1: Put out the campfire and return to civilization. Step 2: Cobb Salad. Step 4: Take a bath.

You know how I was hootin and hollerin over the Mayo-Free Green Goddess Dressing I showed you on Monday? After I put down my straw and had the wherewithal to do some chopping, I used it on this Cobb salad, which was a serious game changer for me. Between the avocado, feta (or blue cheese if you can dig), hard-boiled egg, chicken, and the bacon, there is a bounty of flavor and texture&hellipand protein&hellipthis is a meat lover&rsquos salad, fit for a man. Just don&rsquot tell him the name of the dressing.

If you want to save yourself some time, you can do what I do when I&rsquom getting my laze on and buy a rotisserie chicken from the store instead of cooking a chicken breast. Don&rsquot tell the food blog authorities I encourage this. While Cobb salad isn&rsquot a new culinary adventure for most people, a straight-forward and familiar meal can be just the ticket to a pleasant evening in. Plus: Green Goddess Dressing. We&rsquove got to put it somewhere!

Green Goddess Cobb Salad Panera Recipe for the Tastiest Diet Food

Green Goddess Cobb Salad Panera is a type of salads that so many people like. It is a perfect salad for low-carb and high-fat diets. More importantly, this does not taste like any other diet food. Panera Bread is like a paradise for salads lovers. It uses fresh veggies and well-ripened tomatoes. Panera makes flavorful salad combos that are not only distinctive, but also super tasty. All of ingredients do not have artificial flavors, colors, seasonings, or even sweeteners.

Green Goddess Cobb Salad Panera is full of healthy fat and protein with the chicken, egg, and avocado. Now, you can make this salad by yourself to keep you full and energized in running daily activities. Here is the Green Goddess Cobb Salad Panera recipe.


  • Diced chicken breast
  • Bacon bits
  • Sliced avocado
  • Diced tomatoes
  • Sliced hard-boiled egg
  • Greens mix
  • Cheddar cheese or any other low-fat cheese
  • 1 cup of mayonnaise
  • 3 tbsp of minced chives
  • 2 tbsp of estragon leaves
  • 1 cup of yellowcress, clean it and remove the hard stems
  • 1 cup of parsley
  • 1 tbsp of champagne vinegar
  • 2 tbsp of lemon juice
  • ¼ tsp of pepper
  • ½ tsp of salt


  1. Cook the chicken breast, add some seasoning to your liking.
  2. Toss all the dressing ingredients in the food processor bowl blend it for 30 up to 45 seconds. Keep mixing it until all the ingredients smooth, well-mixed, and creamy. Set aside
  3. Place all the greens mix into a salad bowl. To enhance its presentation, nicely arrange the chicken breast, tomato, egg, bacon, and avocado on top of it, although you have to mix it later.
  4. At last, topping it with cheddar cheese and salad dressing as much as you like. The remaining of the salad dressing can be stored for about a week in a sealed jar. Now, your Green Goddess Cobb Salad is ready to savor.

Every salad lover knows that Panera Bread has the best and healthiest salad to enjoy. Once you taste it, you may be asking for more. Now, you can make your own by using the same salad and dressings ingredients that you can enjoy it with your friends and relatives. The recipe above will help to make your own Green Goddess Cobb Salad Panera that’s totally worth it without having to go to Panera.

Watch the video: πράσινη σαλάτα με μαρούλι ρόκα σπανάκι κλπ u0026 7 προϋποθέσεις για τέλειο πιάτο green salad CuzinaGias (August 2022).