Green Goddess Chicken Cobb Salad

The most delicious (a nutritious) Cobb Salad you will ever have

This herby take on a classic Cobb is everything you want in a summer salad—light, vibrant, and packed with flavor. We’re talking tender chicken, sweet corn, creamy avocado, and a PERFECT green goddess dressing that comes together for a dish that’s equal parts refreshing and satisfying. It will be your summer salad hyper-fixation I can promise you.

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Ingredients

For the Chicken:

• 1 lb chicken tenderloins, diced into 1-inch cubes

• 1 tbsp olive oil

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp smoked paprika

• ½ tsp salt

• ¼ tsp black pepper

For the Bowl:

• 1 head butter lettuce, chopped or torn

• ½ cup cooked corn (fresh, grilled, or thawed from frozen)

• ¼ cup chopped fresh dill

• ¼ red onion, thinly sliced

• ½ cucumber, sliced into rounds

• 2 avocados, sliced

• 3 hard-boiled eggs, sliced

• 1 cup cherry tomatoes, halved

For the Green Goddess Dressing

• 1 cup plain Greek yogurt

• 1 cup fresh parsley

• ¼ cup fresh dill

• ¼ cup fresh basil

• 1 small handful mint leaves

• Juice of 1 lemon

• 1 tbsp agave syrup (or honey)

• 1 tbsp olive oil

• 2 cloves garlic

• ¼ tsp salt

• Fresh black pepper, to taste

Instructions

1. Season & bake the chicken:
   Preheat your oven to 350°F.
   In a bowl, toss chicken cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
   Spread on a parchment-lined baking sheet and bake for 15–18 minutes, until golden and cooked through. Let cool slightly.

2. Make the dressing:
   Blend all dressing ingredients in a food processor or blender until smooth and creamy. Taste and adjust seasoning.

3. Assemble the salad:
   Arrange butter lettuce in a large bowl or platter. Top with rows or clusters of baked chicken, corn, dill, onion, cucumber, avocado, egg slices, and tomatoes.

4. Drizzle & devour:
   Finish with a generous drizzle of the Green Goddess dressing and a crack of black pepper.