Salads are a refreshing dish, especially as the weather gets warmer! Salads are a great choice for many because you can customize them and change them every time. From the base to the add-ins and dressing, the options and combinations are endless. While experimenting with different variations is an exciting adventure, it is important to have a reliable recipe to go back to. One of our favorite staple salad recipes is this Green Goddess Cobb Salad.
A mouthwatering Green Goddess Cobb Salad, loaded with chicken, bacon, and avocado. The greens are tossed in an Avocado Green Goddess dressing, packing this with green-power and tons of flavor! This salad makes a delicious summer meal, and is also great for meal prep!
Looking to broaden your salad horizons? Try this Watermelon Balsamic Chicken Salad Recipe! Hydrating, ripe watermelon, paired with a sticky-sweet balsamic glazed chicken = the perfect summer refresher.
Shout out to our Sharp Chef Michelle, blogger for Sunkissed Kitchen, for providing us with this yummy recipe made to perfection on the Sharp Induction Cooktop.
What are your favorite go-to recipes in the summer? Share your summer faves with us on Facebook, Twitter, Instagram, and TikTok using #SharpHome!
The Perfect Loaded Cobb Salad – Whole30, Paleo & Low Carb
This Green Goddess Cobb Salad is my favorite Cobb twist! Skip the cheese, and layer in the flavor of tons of fresh herbs.
I have been meal-prepping this salad since I first had it. The combination was amazing, but making a copycat recipe at home not only saves money but also results in a fresher-tasting, more delicious salad.
While being able to grab-and-go salads is a welcome convenience, I am always happier with the results when I make it at home. Swap in your favorites, or double up on your family’s favorite toppings!
You’ll love this recipe because:
- 1 salad packs in 48 grams of protein! A great way to boost your daily intake.
- Creamy Avocado GREEN GODDESS DRESSING – creamy, zippy, and so much herb flavor!
- If you don’t like wimpy salads, this hearty salad will not disappoint! It’s packed with flavors and textures, from avocado to salty and crispy bacon.
- It’s a low-carb option — it’s focused on nutrient-dense proteins and fats! If you have higher carb needs, you can save room for dessert!
Meal Prep this Salad Ahead of Time
This salad has multiple components you can prep ahead to make assembling them even faster.
Pickled Onions: I use these marinated red onions, which need to sit for a few hours (up to a week), so make them ahead of time!
Avocado Green Goddess Dressing: This dressing is MAGIC! Double up on avocado goodness by using it to add a creamy texture (sans mayo) to your salad. The lemon juice keeps this avocado dressing fresh for up to 4 days.
Prep the Proteins: If you’d like to have everything ready to assemble these salads for the week, cook your hard-boiled eggs, bacon, and chicken ahead of time.
I prep my proteins on my Sharp Induction Cooktop. It has so many features that help me produce consistently perfect results!
Once my eggs are boiling, I can set the burner timer to 9 minutes, which cooks the eggs exactly as I like them.
I also know how long to cook my bacon on both sides to get it perfectly crisp, so I use the timer for that as well!
The cooktop is roomy, so even when a recipe calls for multiple pans, it can handle the job.
What You’ll Need
Marinated Chicken:
- Chicken Breasts or Boneless Chicken Thighs
- Olive Oil (or avocado oil)
- Lemon Juice
- Thyme
- Sea Salt and Black Pepper
Salads:
- Green Goddess Salad Dressing (use my Avocado Green Goddess Dressing. Save time with your favorite jarred dressing – Primal Kitchens makes a great one!)
- Romaine Lettuce and Arugula
- Bacon
- Hard-Boiled Eggs
- Pickled Red Onions
- Cherry Tomatoes (of whatever juicy tomatoes you have access to!)
- Fresh Avocado
- Optional: Add Feta Cheese or Blue Cheese Crumbles
How to Make Green Goddess Cobb Salads
Step 1: Into a large storage container, add chicken, and drizzle with olive oil and lemon juice. Sprinkle the thyme, sea salt, and black pepper over the chicken, and toss to evenly coat. Marinate chicken for at least 1 hour, up to overnight.
Step 2: Hard boil eggs using any method you prefer.
Step 3: Cook bacon in a large skillet over medium heat until it’s crisp and done to taste. Once the bacon has cooled, crumble it into bacon bits.
Step 4: In a skillet over medium heat, add chicken breasts, and cook for about 10 minutes per side, or until chicken is cooked throughout. Use a meat thermometer and stop cooking chicken breasts at 165º F for the juiciest chicken.
Step 5: Onto plates or into meal prep containers, add the romaine and arugula. These could also be layered in a mason jar (keep the dressing on the side).
Step 6: Onto the greens, add 2 tablespoons of marinated red onions, along with 1/4 of an avocado and 1/4 cup of cherry tomatoes.
Step 7: Add grilled chicken, 1 hard-boiled egg, and 1 piece of crumbled bacon to each salad.
Step 8: Serve salads with Green Goddess Salad Dressing.
Tip: If I am making the salads to serve right away, I toss the romaine in the Avocado Green Goddess Dressing before plating it, then later the other veggies on top!
How to Store Leftovers and FAQ
How to Store Leftover Green Goddess Cobb Salads
Store salads fully assembled in meal prep containers for up to 4 days refrigerated, with Green Goddess Dressing on the side.
Otherwise, store cooked proteins separately, chop vegetables and assemble salads when ready to enjoy them. The cooked chicken, bacon, and hard-boiled eggs can be stored in air-tight containers in the refrigerator for up to 4 days.
Save Time
- Use raw red onion instead of pickled onions.
- Buy a rotisserie chicken to save on marinating and cooking time.
- Purchase hard-boiled eggs.
GREEN GODDESS COBB SALAD
This salad is loaded with the best toppings! Chicken, bacon, and hard boiled eggs give it a great boost of protein. Avocado, tomatoes, and pickled red onions give it so much flavor. Meal prep these salads or make a healthy dinner for the whole family.
Ingredients
- Marinated Chicken Breasts
- 1 1/2 pounds chicken breasts or thighs, boneless
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons thyme
- 1 1/2 teaspoons sea salt
- black pepper to taste
- Green Goddess Cobb Salad
- 8 cups romaine lettuce chopped
- 6 cups arugula
- 4 slices uncured bacon nitrate and nitrite free
- 4 pastured eggs
- 1 cup cherry tomatoes halved
- 1 avocado peeled and cut into chunks
- 1/2 cup pickled red onions
- Green Goddess Salad Dressing
Instructions
Marinated Chicken
Into a large storage container, add chicken, and drizzle with olive oil and lemon juice. Sprinkle the thyme, sea salt, and black pepper over the chicken, and toss to evenly coat. Marinate chicken for at least 1 hour, up to overnight.
Green Goddess Cobb Salads
Hard boil eggs using any method you prefer.
Cook bacon in a large skillet over medium heat until it’s crisp and done to taste.
In a skillet over medium heat, add chicken breasts, and cook for about 10 minutes per side, or until chicken is cook throughout. Use a meat thermometer and stop cooking chicken breasts at 165º F for the juiciest chicken.
Onto 4 plates or into 4 meal prep containers, divide the romaine and arugula equally.
Onto the greens, add 2 tablespoons of marinated red onions, along with 1/4 of an avocado and 1/4 cup cherry tomatoes.
Add sliced chicken, 1 hard boiled egg, and 1 piece of crumbled bacon to each salad.
Serve salads with Green Goddess Salad Dressing. Alternately, toss romaine lettuce with dressing prior to plating it.
