Panera Bread Green Goddess Cobb Salad

Contributed By: Copycat Recipe


Pickled Onions
1 cup sliced red onion
1/2 cup white vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup warm water
Salad Assembly
6` ounces salad blend use arugula, romaine, kale, and raicchio blend
6 ounces grilled chicken breast
2 tablespoons crisply cooked bacon
3 tablespoons chopped avocado
1/2 cup chopped tomatoes
1 hard boiled egg cut in half
2 tablespoons feta cheese
2 tablespoons pickled onions
Green Goddess Salad Dressing
1 cup mayonnaise
2 tablespoons tarragon leaves
3 tablespoons minced chives
1 cup flat leaf parsley
1 cup packed watercress cleaned and tough stems removed
2 tablespoons lemon juice
1 tablespoon champagne vinegar
1/2 teaspoon salt
1/4 teaspoon pepper


Pickled Onions
Slice onions as thin as possible, I like to use the 1/8 inch setting on my mandolin. Place the onions in a glass far. In a small bowl combine white vinegar, sugar, salt, and warm water. Stir until the sugar and salt are dissolved. These should rest about 30 minutes for using.
Green Goddess Salad Dressing
Place all of the dressing ingredients in the bowl of a blender or food processor and blend for about 30-45 seconds, or until the salad dressing is mostly smooth and creamy.
Salad Assembly
Place the salad in the bottom of a large salad bowl. Thinly slice the chicken breast, and place onto the lettuce. Add bacon, chopped avocado, chopped tomatoes, feta cheese, hard-boiled egg halves, and pickled onions. Drizzle over as much salad dressing as desired. Remaining salad dressing can be stored in an air-tight container for 1 week.

Helpful Hints:

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 1175 kcal
Nutrition Facts
Amount Per Serving
Calories 1175
Calories from Fat 918
% Daily Value*
Total Fat 102g
Saturated Fat 19g
Cholesterol 219mg
Sodium 3603mg
Potassium 1320mg
Total Carbohydrates 30g
Dietary Fiber 5g
Sugars 15g
Protein 32g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.

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