A mouthwatering Green Goddess Cobb Salad, loaded with chicken, bacon, and avocado. The greens are tossed in an Avocado Green Goddess Dressing, packing this with green-power and tons of flavor! This salad makes a delicious summer meal, and is also great for meal prep!
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!
The Perfect Loaded Cobb Salad – Whole30, Paleo & Low Carb
This Green Goddess Cobb Salad is my favorite cobb twist! Skip the cheese, and layer in the flavor of tons of fresh herbs.
I have been meal prepping this salad since I first had it at Panera Bread. The combination was amazing, but making a copycat recipe at home not only saves money, but also results in a fresher tasting, more delicious salad.
While being able to grab-and-go salads is a welcome convenience, I am always happier with the results when I make it at home. Swap in your favorites, or double up on your family’s favorite toppings!
You’ll love this recipe because:
- 1 salad packs in 48 grams of protein! A great way to boost your daily intake.
- Creamy Avocado GREEN GODDESS DRESSING – creamy, zippy, and so much herb flavor!
- If you don’t like whimpy salads, this hearty salad will not disappoint! It’s packed with flavors and textures, from avocado, to salty and crispy bacon.
- It’s a low carb option — it’s focused on nutrient-dense proteins and fats! If you have higher carb needs, you can save room for dessert!
Meal Prep this Salad Ahead of Time
This salad has multiple components you can prep ahead to make assembling them even faster.
Pickled Onions: I use these marinated red onions, which need to sit for a few hours (up to a week), so make them ahead of time!
Avocado Green Goddess Dressing: This dressing is MAGIC! Double up on avocado goodness by using it to add a creamy texture (sans mayo) to your salad. The lemon juice keeps this avocado dressing fresh for up to 4 days.
Prep the Proteins: If you’d like to have everything ready to assemble these salads for the week, cook your hard boiled eggs, bacon, and chicken ahead of time.
I prep my proteins on my Sharp Induction Cooktop. It has so many features that help me produce consistently perfect results!
Once my eggs are boiling, I can set the burner timer to 9 minutes, which cooks the eggs exactly as I like them.
I also know how long to cook my bacon on both sides to get it perfectly crisp, so I use the timer for that as well!
The cooktop is roomy, so even when a recipe calls for multiple pans, it can handle the job.
Hop on over to Sharp’s website to see if the state-of-the-art appliances are a good fit for your dream kitchen!
What You’ll Need
- Chicken Breasts or Boneless Chicken Thighs
- Olive Oil (or avocado oil)
- Lemon Juice
- Sea Salt and Black Pepper
- Green Goddess Salad Dressing (use my Avocado Green Goddess Dressing. Save time with your favorite jarred dressing – Primal Kitchens makes a great one!)
- Romaine Lettuce and Arugula (Panera also uses baby kale)
- Hard-Boiled Eggs
- Pickled Red Onions
- Cherry Tomatoes (of whatever juicy tomatoes you have access to!)
- Fresh Avocado
- Optional: Add Feta Cheese or Blue Cheese Crumbles
How to Make Green Goddess Cobb Salads
Step 1: Into a large storage container, add chicken, and drizzle with olive oil and lemon juice. Sprinkle the thyme, sea salt, and black pepper over the chicken, and toss to evenly coat. Marinate chicken for at least 1 hour, up to overnight.
Step 2: Hard boil eggs using any method you prefer.
Step 3: Cook bacon in a large skillet over medium heat until it’s crisp and done to taste. Once bacon has cooled, crumble into bacon bits.
Step 4: In a skillet over medium heat, add chicken breasts, and cook for about 10 minutes per side, or until chicken is cooked throughout. Use a meat thermometer and stop cooking chicken breasts at 165º F for the juiciest chicken.
Step 5: Onto plates or into meal prep containers, add the romaine and arugula. These could also be layered in a mason jar (keep the dressing on the side).
Step 6: Onto the greens, add 2 tablespoons of marinated red onions, along with 1/4 of an avocado and 1/4 cup cherry tomatoes.
Step 7: Add grilled chicken, 1 hard boiled egg, and 1 piece of crumbled bacon to each salad.
Step 8: Serve salads with Green Goddess Salad Dressing.
Tip: If I am making the salads to serve right away, I toss the romaine in the Avocado Green Goddess Dressing before plating it, then later the other veggies on top!
How to Store Leftovers and FAQ
How to Store Leftover Green Goddess Cobb Salads
Store salads fully assembled in meal prep containers for up to 4 days refrigerated, with Green Goddess Dressing on the side.
Otherwise, store cooked proteins separately, and chop vegetables and assemble salads when ready to enjoy them. The cooked chicken, bacon, and hard boiled eggs can be stored in air tight containers in the refrigerator for up to 4 days.
Is Panera’s Green Goddess Cobb Salad Keto or Low Carb?
Yes, it is full of low carb ingredients great for a keto diet. This recipe has 6 grams of net carbs per serving.
- Use raw red onion instead of pickled onions.
- Buy a rotisserie chicken to save on marinating and cooking time.
- Purchase hard boiled eggs.
Other Salad Dressing Options:
- Primal Kitchens makes a good dairy-free, creamy green goddess dressing!
- Find a blue cheese dressing with clean ingredients for more of a classic cobb salad feel.
- My Poppyseed Honey Mustard is incredible with these flavors!
- Vegan Caesar Salad Dressing has a creamy base and lots of zippy flavor to pair well with this salad!
Other Summer Salad Recipes
Green Goddess Cobb Salad
Marinated Chicken Breasts
- 1 1/2 pounds chicken breasts or thighs, boneless
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons thyme
- 1 1/2 teaspoons sea salt
- black pepper to taste
- Into a large storage container, add chicken, and drizzle with olive oil and lemon juice. Sprinkle the thyme, sea salt, and black pepper over the chicken, and toss to evenly coat. Marinate chicken for at least 1 hour, up to overnight.
Green Goddess Cobb Salads
- Hard boil eggs using any method you prefer.
- Cook bacon in a large skillet over medium heat until it’s crisp and done to taste.
- In a skillet over medium heat, add chicken breasts, and cook for about 10 minutes per side, or until chicken is cook throughout. Use a meat thermometer and stop cooking chicken breasts at 165º F for the juiciest chicken.
- Onto 4 plates or into 4 meal prep containers, divide the romaine and arugula equally.
- Onto the greens, add 2 tablespoons of marinated red onions, along with 1/4 of an avocado and 1/4 cup cherry tomatoes.
- Add sliced chicken, 1 hard boiled egg, and 1 piece of crumbled bacon to each salad.
- Serve salads with Green Goddess Salad Dressing. Alternately, toss romaine lettuce with dressing prior to plating it.