Green Goddess Cobb Salad
Cobb Salad with Green Goddess Dressing
- serves 4
INGREDIENTS:
2 boneless, skinless chicken breasts, about 12 oz total
1 head romaine lettuce, chopped
2 cups mixed greens
4 large eggs
1 cup cherry tomatoes, halved
½ cup crumbled blue cheese
½ cup thinly sliced red onion
1 small cucumber, quartered and sliced
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper
Green Goddess Dressing, recipe follows
Green Goddess Dressing
1 cup mayonnaise
½ cup sour cream
2 cloves garlic, chopped
½ cup chopped parsley, packed
¼ cup minced chives
1 tbsp. lemon juice
3 anchovies fillets
salt and pepper to taste
PROCEDURE:
Cook the Chicken
Season the chicken breasts generously with salt and pepper. Grill or pan-sear over medium-high heat until golden brown and cooked through, about 5–7 minutes per side, depending on thickness. Rest for 5 minutes, then slice or dice.
Place the eggs in a saucepan of rapidly boiling water. Cook for 11 minutes for hard boiled. Transfer to an ice bath to cool completely, peel, and quarter.
Arrange the romaine and mixed greens on a large platter. Top with the chicken, eggs, tomatoes, blue cheese, cucumber, red onion, and chives. For a traditional Cobb presentation, arrange the ingredients in distinct rows rather than tossing everything together.
Drizzle with the green goddess dressing just before serving, or serve the dressing alongside the salad.
For the Green Goddess Dressing:
Place all ingredients in a blender and blend until smooth.
Crispy chopped bacon and ripe avocado chunks are traditional in a Cobb Salad, so feel free to add them, if you like. For fun alternative to those ingredients, consider using smoky roasted chickpeas or crispy fried shallots if you want to bring back some of the savory/crunchy character traditionally supplied by bacon. A little smoked paprika in the vinaigrette would also give you that smoky note without actually using bacon. Fresh edamame or dollops of hummus are a great creamy addition to replace the avocado chunks, as well.
