Green Goddesss Cobb Salad
Taking the salad game up a notch with the best ever Green Goddess Dressing drizzled over a bed of mixed greens, chicken, hard boiled eggs, crispy bacon, cherry tomatoes and pickled onions!
Creator: Leslie Stokes
Meal Prep in 1 Hour
You can use any two of the meals in this series to get your meal prep done in just about and hour, give or take!
Having your breakfast and lunch ready for the week helps you stay on track with your nutriton, saves you time and money! I truly beleive that meal prep does not need to be over complicated, take too much time or be boring!
I always get asked- “do you ever get tired of eating the same thing all week?” and the answer is, no! Not when the food taste good! I give plenty of variety in these preps and keep it simple!
As always, thanks for being here and remember, don’t over complicate the process! Take a deep breath, you got this!
The Best Ever Green Goddess Dressing
This dressing is hands down my favorite dressing! It’s loaded with so much flavor, so easy to make and holds well for over a week!
- 1 cup plain non-fat greek yogurt
- 3 green onions
- 1/4 cup loosely packed basil
- 2 tbsp lemon juice
- 1 jalapeno
- 1/4 cup olive oil
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
Mix everything together in a bullet blender for a few minutes or until the dressing is smooth.
Store in the fridge for up to 10 days!
The Salad
Every time I go to Panera Bread I always order their green goddess salad and this one is definitely inspired by that, just add some avocado and it would be almost identical!
Warning: once you make this salad, you’ll want it every week!
- mixed greens
- Cooked Chicken– I cook mine in the instant pot ahead of time, see recipe in the recipe discription below
- cherry tomatoes
- chopped bacon
- hard boiled eggs
- Pickled onions– see my recipe below!
My Pickled Onions:
Do not skip these!
I am not a raw onion fan at all, but I can not get enough of pickled onions, they add so much flavor to this salad!
This recipe is so easy and takes just a few minutes to make. If you don’t have the time, just buy pickled onions or use raw onions.
- 1 small red onion- sliced super thin
- 1/2 cup apple cider vinegar
- 1 tsp salt
- 1 tbsp honey
- 1 cup of hot water (not yet boiling)
add all of the ingredients into a mason jar, add the lid on and shake.
Let these sit for at least two hours, but overnight is best!
Store for up to 10 days!
Tips for this Meal Prep
I have paired this salad with my Lemon Berry Quinoa Protien Bowl- both of these meals can be made in less than an hour, but do require a few things to be made ahead of time, like the chicken and pickled onions.
**If you are pressed for time, you can always use rotisserie chicken or any other premade chicken from the store.
- start by cooking the chicken in the instant pot, so it has time to cool before adding it into the salads.
- Cook the quinoa
- boil the eggs
- While the eggs and quinoa are cooking, cook some bacon and make the dressing.
- Blend all of the ingredients for the dressing and add into dressing contianers
- While the chicken a quinoa are cooling down, chop the bacon, tomatoes and hard boiled eggs.
- Next, put together the quinoa bowls
- Once the quinoa bowls are put away start making the salads
Green Goddess Cobb Salad
Equipment
- bullet mixer/blender
Ingredients
- 6 cups mixed greens
- 16 oz cooked chicken I cook mine in the instant pot to save time
- 4 hard boiled eggs
- 2 cups sliced cherry tomatoes
- 6 slices of cooked bacon chopped
- pickled onions (optional) check out my recipe above
Green Goddess Dressing
- 1 cup plain non-fat greek yogurt
- 3 green onions rough chopped
- ¼ (loosely packed) cup basil- basically a small handful or 4-6 large leaves
- 2 tbsp lemon juice
- 1 small/medium jalapeno rough chopped
- ¼ cup extra virgin olive oil
- 1 tbsp apple cider vinegar
- ¼ tsp salt
Let's Make It
- **if you are using my pickled onion recipe, do that the at least two hours before, but they are best marinated overnight.The recipe is above. It takes less than 5 minutes to make and it adds so much flavor to this dish, please don't skip it. or at least buy store bought.
- In a small blender/bullet add all of the ingredients for the dressing and blend until completely smooth and there are not chunks of basil, green onions or jalapeno. Set that aside or pour into dressing cups (linked above)
- For the chicken: I always cook my chicken in the instant pot ahead of time, so it's ready to go when I am preparing my meals.In the instant pot I add:- 2-3 chicken breast (fresh or frozen)- ½ cup of water- salt, pepper and garlic- cook for 20 minutes (25 for frozen)- let it slow release and once it's cool- place it in the refrigerator for a few hours or overnight before chopping, so that the chicken doesn't shred.
- Make sure your bacon is chopped, tomatoes and hard boiled eggs are sliced before making the salads.
- In each container add; - 1 ½ cups of mixed greens
- - 4oz of chicken breast- 1/2 cup sliced cherry tomatoes - bacon - 1 (sliced) hard boiled egg- pickled onions
Nutrition Facts
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