Green Goddess Chicken Cobb Salad

This Green Goddess Chicken Cobb Salad is a fresh, protein-packed bowl loaded with everything you want in a salad — juicy grilled chicken, crisp greens, creamy avocado, jammy boiled eggs, sweet tomatoes, and cool cucumber, all drizzled with a vibrant herb-packed green goddess dressing. It is light yet filling, and perfect for lunch or a healthy dinner.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• 6 cups mixed greens or romaine, chopped
• 1 ripe avocado, sliced
• 2 hard-boiled eggs, halved
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 cup Greek yogurt
• 1 cup fresh herbs (parsley, dill, and chives), roughly chopped
• 1 clove garlic
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 tablespoon water, as needed
• Salt and black pepper, to taste

Instructions

1. Season the chicken: Pat the chicken breasts dry and rub with olive oil, garlic powder, salt, and pepper. Let sit while the grill or pan heats.
2. Grill the chicken: Grill over medium-high heat for 6–7 minutes per side, until charred on the outside and cooked through (165°F / 74°C inside). Rest for 5 minutes, then slice.
3. Boil the eggs: Place the eggs in a pot of water, bring to a boil, then cover, remove from the heat, and let stand for 10 minutes. Cool in cold water, peel, and halve.
4. Make the green goddess dressing: Blend the Greek yogurt, fresh herbs, garlic, lemon juice, and olive oil until smooth and creamy, adding water a little at a time to reach a pourable consistency. Season with salt and pepper.
5. Build the salad: Spread the greens in a large bowl or platter. Arrange the sliced chicken, avocado, eggs, tomatoes, and cucumber in neat rows over the top.
6. Dress and serve: Drizzle generously with the green goddess dressing and serve right away.

Pro tip: For the prettiest cobb presentation, arrange each topping in its own row and dress the salad at the table — it stays crisp and looks stunning. Leftover dressing keeps in the fridge for up to 4 days and doubles as a veggie dip.

Estimated nutrition per serving: 430 calories, 38g protein, 16g carbohydrates, 25g fat.