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Wednesday, April 26, 2017

Panera Bread Chicken Cobb Salad with Green Goddess Dressing

I have had this twice now at Panera Bread and have loved it both time.  When I cam across the recipe for the dressing on Panera's website I just knew I had to try to make it at home.  While it might not be exact, it is close to the original and quite delicious.  Be aware that you should make the pickled red onions the day before serving this.

4 c. mixed greens (Panera uses kale, raddiochio, romaine and arugula)
4 slices cooked bacon, crumbled
1 chicken breast, grilled and sliced
1 tomato, sliced
1 avocado, sliced
2 hard boiled eggs, sliced
red onion
2/3 c. red wine vinegar
1/3 c. apple cider vinegar
1 t. sugar
1 t. salt
Slice onion in thin slices.  Combine vinegars, sugar and salt.  Mix in onion and place in glass jar or bowl.  Allow to sit at least one hour or best overnight.

Place greens in 2 bowls.  Top with bacon, chicken, avocado, eggs and pickled red onion.  Top with dressing.

½ cup mayonnaise
- 1 cup Greek yogurt
- 1 oz. (weighed) fresh basil leaves, finely chopped
- 2 tablespoons shallot, minced
- 2 tablespoons basil pesto
- ¼ cup white wine vinegar
- 1 tablespoon + 1 teaspoon agave syrup
- 1 teaspoon dijon mustard
- pinch of kosher salt & coarse black pepper
Whisk all dressing ingredients together.

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