Cobb Salad with Green Goddess Dressing

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Cobb Salad with Green Goddess Dressing Recipe
Randy Mayor
Prepare and refrigerate the dressing up to one hour before serving. The dressing also works as a delicious dip for grilled shrimp or cut-up vegetables.
4 servings


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1/2 cup plain fat-free yogurt
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped green onions
1 tablespoon chopped fresh chives
3 tablespoons white wine vinegar
2 teaspoons anchovy paste
1 teaspoon chopped fresh tarragon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 garlic clove, minced
8 cups torn romaine lettuce
1 cup trimmed watercress
1 1/2 cups chopped cooked chicken breast
2 tomatoes, each cut into 8 wedges (about 1 pound)
2 hard-cooked large eggs, each cut into 4 wedges
1/2 cup diced peeled avocado
1/4 cup (1 1/2 ounces) crumbled blue cheese


To prepare dressing, place first 11 ingredients in a blender or food processor; process until smooth. Chill.

To prepare salad, combine lettuce and watercress in a large bowl. Place 2 cups lettuce mixture on each of 4 plates. Arrange 6 tablespoons chicken, 4 tomato wedges, 2 egg wedges, 2 tablespoons avocado, and 1 tablespoon cheese over each serving. Serve each salad with 1/4 cup dressing.

Created date

April 2006

Nutritional Information

Calories 273
Caloriesfromfat 39 %
Fat 11.8 g
Satfat 3.6 g
Monofat 4.3 g
Polyfat 2.5 g
Protein 25.7 g
Carbohydrate 16.3 g
Fiber 3.8 g
Cholesterol 158 mg
Iron 3.2 mg
Sodium 637 mg
Calcium 196 mg