Copycat Panera Green Goddess Cobb Salad

This copycat Panera Green Goddess Cobb Salad is easy to make at home. Adding a simple Dijon mixture to the chicken gives it a boost of flavor that works well with the green goddess dressing. The dressing would also work well as a dip or spread, or over potato or pasta salad.

Copycat Panera Green Goddess Cobb Salad
Photo: Will Dickey
Active Time:
35 mins
Total Time:
35 mins


  • ½ cup thinly sliced red onion

  • 2 tablespoons seasoned rice vinegar

  • 3 tablespoons extra-virgin olive oil, divided

  • 2 teaspoons Dijon mustard

  • 2 teaspoons lemon juice plus 1 1/2 tablespoons, divided

  • ½ teaspoon grated garlic, divided

  • ½ teaspoon ground pepper, divided

  • 2 (8-ounce) boneless, skinless chicken breasts

  • ¾ cup chopped fresh herbs, such as basil, tarragon, parsley and/or chives

  • ½ cup reduced-fat plain strained yogurt, such as Greek-style

  • ½ cup low-fat buttermilk

  • ¼ teaspoon salt

  • 8 cups packed fresh mixed greens, such as romaine, kale and/or watercress

  • 2 hard-boiled eggs, peeled and halved lengthwise

  • 2 mini cucumbers, thinly sliced (about 1 1/2 cups)

  • 1 small, ripe avocado, chopped

  • 1 cup grape tomatoes, halved

  • ¼ cup cooked and crumbled bacon (about 2 slices)


  1. Stir onion and vinegar together in a small bowl. Let stand, stirring occasionally, until ready to serve.

  2. Preheat grill to medium-high heat (400°F). Stir 1 tablespoon oil, mustard, 2 teaspoons lemon juice, 1/4 teaspoon garlic and 1/4 teaspoon pepper together in a small bowl. Brush chicken all over with the mustard mixture.

  3. Oil the grill grates by holding an oil-soaked paper towel with tongs. Place the chicken on the oiled grates; grill, covered, until a thermometer inserted in the thickest part registers 160°F, 6 to 7 minutes per side. Transfer the chicken to a cutting board and let rest for 10 minutes.

  4. Meanwhile, combine herbs, yogurt, buttermilk, salt and the remaining 2 tablespoons oil, 1 1/2 tablespoons lemon juice, 1/4 teaspoon garlic and 1/4 teaspoon pepper in a blender; puree until smooth, about 25 seconds.

  5. Drain the pickled onion and discard the vinegar. Slice the chicken. Divide greens evenly among 4 plates. Top evenly with eggs, cucumbers, avocado, tomatoes, bacon, chicken and pickled onions. Drizzle the dressing evenly over the salads.

Nutrition Facts (per serving)

482 Calories
30g Fat
16g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 482
% Daily Value *
Total Carbohydrate 16g 6%
Dietary Fiber 6g 21%
Total Sugars 7g
Protein 38g 76%
Total Fat 30g 38%
Saturated Fat 6g 30%
Cholesterol 189mg 63%
Vitamin A 5277IU 106%
Vitamin C 40mg 44%
Vitamin D 24IU 6%
Vitamin E 4mg 27%
Folate 164mcg 41%
Vitamin K 179mcg 149%
Sodium 479mg 21%
Calcium 182mg 14%
Iron 3mg 17%
Magnesium 94mg 22%
Potassium 1240mg 26%
Zinc 2mg 18%
Vitamin B12 1mcg 42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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