Cobb Salad with Green Goddess Dressing

7 Reviews
ADD YOUR REVIEW
Randy Mayor
Yield
4 servings
By Cynthia Nims
May 2006
RECIPE BY Cooking Light

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.

Ingredients

  • Dressing:
  • 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
  • Salad:
  • 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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Byerger's Review

sunshy321
November 02, 2013
N/A

CLukkason's Review

CLukkason
July 28, 2011
N/A

Annsley423's Review

Byerger
June 02, 2011
The dressing was absolutely delicious! A little on the thick side, so it would also make a great dip for a crudité or hold up well in a pasta salad. I chose to omit the anchovie paste and just added a pinch more salt in it's place, it was not missed. I will definitely be making this again!

Conkshell's Review

cookinfabulous
April 18, 2011
N/A

sunshy321's Review

Conkshell
June 07, 2010
Great dressing! I didn't measure much, but rather just threw it all into the food processor (minus tarragon). The recipe allows for GENEROUS dressing portions - we had lots of leftover dressing that we'll eat throughout the week. For the salad we added extra veggies (bell peppers, carrots, beets, and snap peas). We also substituted steak for chicken. Easy and delish!

RBN1122's Review

Annsley423
June 01, 2010
I thought this salad was great. My husband and I usually love garlic, but the dressing had the characteristic "after-bite" of too much garlic....maybe my garlic clove was too large. will definitely make again, with half the garlic.

cookinfabulous's Review

RBN1122
January 02, 2009
This is awesome! I don't eat meat, so I replaced the chicken with white beans, and I added cucumber. Be sure to measure the herbs for the dressing - I "eyeballed" the scallions and there were too many, it overpowered the dressing. Love this recipe!
© Copyright . All rights reserved. Printed from https://www.myrecipes.com