Every time I see Cobb salad on a menu, I’m compelled to order it. Maybe that’s because it’s made with all my favorite ingredients, including bacon, avocado, blue cheese, and a creamy dressing. It’s decadent for sure, but my version of a Green Goddess Cobb Salad incorporates ingredients that are good for you, too, including a homemade dressing.
Key Ingredients and Substitutions
- Little gem lettuce: you can also use romaine lettuce!
- Shredded chicken breast: the shredded chicken is great to prep in advance at the start of the week.
- Hard-boiled eggs: the eggs are also great to prep ahead of time and keep in the fridge!
- Bacon: the bacon is the perfect salty and crunchy addition!
- Cheese: Freshly crumbled blue cheese or feta cheese works great.
- Herby Green Goddess dressing: The Herby Green Goddess Dressing is a better-for-you option than most store-bought dressings, which tend to be full of saturated fat, preservatives, and too much sodium.
Prep ahead tips
- The trick to enjoying a Cobb salad whenever you’d like? Hard-boil some eggs when you meal-prep for the week, and make the dressing, too.
- I like to cook chicken once a week to make stock and shredded chicken, so I always have them at the ready.
- To store the salad: Without the dressing, the salad can be stored in the fridge for up to 3 hours before serving. Simply dress the salad right before serving.
- To store the dressing: Refrigerate in an airtight container for up to 1 week
More salad recipes to try
This Cobb Salad with Green Goddess Dressing is one of my favorite salad recipes from my new book, Homemade Simple! Grab your copy today!
Green Goddess Cobb Salad
Made with bacon, avocado, blue cheese, and a creamy homemade Green Goddess dressing, this salad is decadent while still being a better-for-you option.
Ingredients
- 6 cups shredded Little Gem lettuce about 3 heads or romaine lettuce
- 2 cups shredded cooked chicken breast
- 1 cup halved cherry tomatoes
- 1 ripe avocado pitted, peeled, and diced
- 3 hard-boiled eggs diced
- ½ cup cooked crumbled bacon (about 6 slices)
- ¼ cup thinly sliced red onion
- ¼ cup crumbled blue cheese or feta
- Kosher salt and freshly ground black pepper
- ½ to ¾ cup Herby Green Goddess Dressing below
Herby Green Goddess Dressing (makes about 2 cups)
- 2 tablespoons olive oil
- 1 tablespoon chopped shallot
- 2 cloves garlic peeled
- Kosher salt and freshly ground black pepper
- 1 cup fresh flat-leaf parsley leaves
- ½ cup fresh tarragon leaves
- 1 cup buttermilk
- 3 tablespoons mayonnaise or plain Greek yogurt
- 3 tablespoons fresh lemon juice
- 2 tablespoons finely chopped fresh chives
Instructions
- To make the dressing, in a food processor or blender, combine the olive oil, shallot, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Pulse a few times to break up the garlic. Add the parsley and tarragon and pulse until coarsely chopped. Add the buttermilk, mayonnaise, and lemon juice. Blend until smooth. Taste, adding more salt to taste. Fold in the chives.
- To serve family style, place the lettuce in one section on a serving platter. Continue adding the other ingredients to the platter in individual piles or rows. Sprinkle the vegetables lightly with salt and pepper. Serve the dressing on the side and allow people to help themselves.
- Alternatively, put all the ingredients except the salt, pepper, and dressing in a large salad bowl. Sprinkle lightly with salt and pepper. Toss gently to combine, then add ½ cup dressing and toss gently with your hands. Taste, adding more dressing and salt and pepper if desired. Serve at once.
Notes
- Serves 2-4
- To store the salad: Without the dressing, the salad can be stored in the fridge for up to 3 hours before serving. Simply dress the salad right before serving.
- To store the dressing: Refrigerate in an airtight container for up to 1 week.
- Reprinted from Homemade Simple: Effortless Dishes for a Busy Life, by Amanda Haas with permission from Abrams Books, 2023. Photographs © Kathleen Sheffer.
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