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Photo: Oxmoor House

Cobb Salad with Green Goddess Dressing

The fresh herbs in the Green Goddess dressing add another dimension of flavor to this classic lunch salad.

Oxmoor House OCTOBER 2013

  • Yield: Serves 4 (serving size: 1/4 of salad and 1/4 cup dressing)
  • Total: 25 Minutes


  • 2 cups water
  • 2 garlic cloves, smashed
  • 1 (6-ounce) skinless, boneless chicken breast half, cut into 3/4-inch cubes
  • 1 (5-ounce) package baby romaine lettuce
  • 2 cups grape tomatoes, halved
  • 2 ounces blue cheese, crumbled (about 1/4 cup)
  • 2 hard-cooked large eggs, peeled and chopped
  • 2 bacon slices, cooked and crumbled
  • 1 peeled avocado, cut into 1/3-inch pieces
  • Green Goddess Dressing


1. Bring 2 cups water and garlic to a boil in a medium saucepan. Add chicken; remove from heat, and let stand 8 minutes or until done. Remove chicken from pan, using a slotted spoon; pat dry with paper towels. Place on a plate, and cool completely.

2. While chicken cooks, prepare Green Goddess Dressing.

3. Place lettuce on a platter. Arrange chicken, tomatoes, and next 4 ingredients (through avocado) over lettuce, alternating ingredients. Serve with dressing.

Nutritional Information

Amount per serving
  • Calories: 317
  • Fat: 20.8g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 10.2g
  • Polyunsaturated fat: 3.3g
  • Protein: 21.4g
  • Carbohydrate: 12g
  • Fiber: 5.4g
  • Cholesterol: 134mg
  • Iron: 2mg
  • Sodium: 676mg
  • Calcium: 164mg

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Cobb Salad with Green Goddess Dressing Recipe