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Copycat Panera Green Goddess Cobb Salad

This salad combines crisp greens, diced chicken, crumbled bacon, creamy avocado, and hard-boiled eggs, all topped with zesty green goddess dressing for a protein-packed, flavorful meal that appeals to both kids and adults.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 cup cooked chicken, diced Use warm, just-cooked chicken for best texture.
  • 2 strips bacon, cooked and crumbled Cook until crisp for the best texture.
  • 1 avocado, diced Add last to avoid browning.
  • 2 hard-boiled eggs, sliced Slice ahead and store in cold water for easier peeling.
  • 4 cups mixed greens Lay a bed of greens to stay crisp.
  • 1/2 cup cherry tomatoes, halved Watch amounts for low-carb modifications.
  • 1/4 cup crumbled feta cheese Measure to avoid overpowering the herbs.
Dressing
  • 1 cup green goddess dressing Key flavor for this salad.

Method
 

Preparation
  1. Prep your proteins and produce by dicing cooked chicken and avocado, slicing hard-boiled eggs, and crumbling cooked bacon.
  2. Use a large bowl to toss everything together without spilling.
  3. Lay a bed of mixed greens first so they stay crisp underneath wetter ingredients.
  4. Add chicken, bacon, avocado, eggs, and tomatoes in separate rows for a classic Cobb look or mix them for an easier family-style bowl.
  5. Drizzle the green goddess dressing last and toss gently to coat everything evenly.
Serving
  1. Serve cold or at room temperature in shallow bowls so every bite gets some greens and toppings.
  2. For a family meal, set dressing on the side for kids to control their servings.

Notes

Store assembled salad in an airtight container in the fridge for up to 24 hours. Pack components separately to keep leftovers fresh for up to 3 days. Use lemon juice on avocado to slow browning. Re-toss with dressing just before serving.