Green Goddess Cobb Salad
Serves 420 mins prep0 mins cook
Taking the salad game up a notch with the best ever Green Goddess Dressing drizzled over a bed of mixed greens, chicken, hard boiled eggs, crispy bacon, cherry tomatoes and pickled onions!
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Instructions
3 **if you are using my pickled onion recipe, do that the at least two hours before, but they are best marinated overnight.The recipe is above. It takes less than 5 minutes to make and it adds so much flavor to this dish, please don't skip it. or at least buy store bought. 0 In a small blender/bullet add all of the ingredients for the dressing and blend until completely smooth and there are not chunks of basil, green onions or jalapeno. Set that aside or pour into dressing cups (linked above) 1 For the chicken: I always cook my chicken in the instant pot ahead of time, so it's ready to go when I am preparing my meals.In the instant pot I add:- 2-3 chicken breast (fresh or frozen)- ½ cup of water- salt, pepper and garlic- cook for 20 minutes (25 for frozen)- let it slow release and once it's cool- place it in the refrigerator for a few hours or overnight before chopping, so that the chicken doesn't shred. 2 Make sure your bacon is chopped, tomatoes and hard boiled eggs are sliced before making the salads. 4 In each container add; - 1 ½ cups of mixed greens 5 - 4oz of chicken breast- 1/2 cup sliced cherry tomatoes - bacon - 1 (sliced) hard boiled egg- pickled onionsView original recipe