Copycat Panera Green Goddess Cobb Salad

How to Make It

1. Step

Stir onion and vinegar together in a small bowl. Let stand, stirring occasionally, until ready to serve.

2. Step

Preheat grill to medium-high heat (400°F). Stir 1 tablespoon oil, mustard, 2 teaspoons lemon juice, 1/4 teaspoon garlic and 1/4 teaspoon pepper together in a small bowl. Brush chicken all over with the mustard mixture.

3. Step

Oil the grill grates by holding an oil-soaked paper towel with tongs. Place the chicken on the oiled grates; grill, covered, until a thermometer inserted in the thickest part registers 160°F, 6 to 7 minutes per side. Transfer the chicken to a cutting board and let rest for 10 minutes.

4. Step

Meanwhile, combine herbs, yogurt, buttermilk, salt and the remaining 2 tablespoons oil, 1 1/2 tablespoons lemon juice, 1/4 teaspoon garlic and 1/4 teaspoon pepper in a blender; puree until smooth, about 25 seconds.

5. Step

Drain the pickled onion and discard the vinegar. Slice the chicken. Divide greens evenly among 4 plates. Top evenly with eggs, cucumbers, avocado, tomatoes, bacon, chicken and pickled onions. Drizzle the dressing evenly over the salads.

Ingredients

½ cup thinly sliced red onion
2 tablespoons seasoned rice vinegar
3 tablespoons extra-virgin olive oil, divided
2 teaspoons Dijon mustard
2 teaspoons lemon juice plus 1 1/2 tablespoons, divided
½ teaspoon grated garlic, divided
½ teaspoon ground pepper, divided
2 (8-ounce) boneless, skinless chicken breasts
¾ cup chopped fresh herbs, such as basil, tarragon, parsley and/or chives
½ cup reduced-fat plain strained yogurt, such as Greek-style
½ cup low-fat buttermilk
¼ teaspoon salt
8 cups packed fresh mixed greens, such as romaine, kale and/or watercress
2 hard-boiled eggs, peeled and halved lengthwise
2 mini cucumbers, thinly sliced (about 1 1/2 cups)
1 small, ripe avocado, chopped
1 cup grape tomatoes, halved
¼ cup cooked and crumbled bacon (about 2 slices)

Copycat Panera Green Goddess Cobb Salad

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