This post is sponsored by our friends at AE Dairy!
If you’re looking for a summer salad that’s full of flavor and utilizes fresh produce, this Grilled Green Goddess Cobb Salad is for you. It’s loaded with grilled chicken thighs, grilled sweet corn, bacon, hard-boiled eggs, cherry tomatoes, and feta, then tossed with a creamy homemade Green Goddess dressing made with AE Lowfat Yogurt. The perfect grilled summer salad for an evening outside!
TL;DR (Quick Recipe Overview)
Recipe: Griller Summer Cobb Salad with Green Goddess Dressing
Ready In: under 1 hour!
Difficulty: medium (store-bought short cuts can be used!)
Serves: 6 servings
Staple Ingredients: fresh herbs, AE Dairy lowfat yogurt, romaine, bacon, eggs, cherry tomatoes, olive oil, mayonnasie.
What Makes It Special: I love any recipe where I can do all or most of the cooking outside on the grill! Easier to clean up and gives you an excuse to get outside! The green goddess dressing has tons of flavor, it reminds me of a Caesar dressing but a tad lighter with more flavor from the herbs. This salad is great for a backyard bbq or summer gathering, pair with other proteins to change things up!
Summarize & Save This Content On:
A Cobb salad is always one of my go-tos if getting a salad at a rastaurant, I always love all the fresh toppings and variety. This salad is loaded with lots of protein from the chicken, eggs, and feta along with some freshness from the crisp romaine, tomatoes, and grilled sweet corn!
Pair with steak, grilled shrimp, or leftover rotisserie chicken to change things up, The dressing can be made in advance and makes a great dip or dressing! Using AE Dairy lowfat yogurt adds in even more protein and lightens the dressing up so it’s not overally thick or heavy!
Find all of my salads recipes here for inspiration and all of my dressing ideas!
More Fresh Salads
Key Salad Ingredients
- Romaine lettuce: Crisp and refreshing, romaine provides the perfect base for this hearty salad. Little Gem or iceberg lettuce can also be used.
- Cherry tomatoes: Add juicy bursts of sweetness and color. Grape tomatoes work just as well.
- Bacon: Crispy bacon adds smoky, savory flavor. Turkey bacon is a good alternative.
- Sweet corn: Grilled until lightly charred for extra sweetness and smoky flavor. Frozen corn can be thawed and grilled in a skillet if fresh isn’t available.
- Hard-boiled eggs: A classic Cobb salad ingredient that adds protein and richness.
- Feta cheese: Crumbled feta adds a creamy, salty bite. Blue cheese, goat cheese, or shredded Parmesan are all good substitutes.
- Boneless, skinless chicken thighs: Boneless, skinless chicken breasts, grilled shrimp, steak, or rotisserie chicken are all great alternatives.
- Olive oil: Helps the seasonings coat the chicken while keeping it moist during grilling. Avocado oil is another good option.
- Soy sauce: Adds savory umami flavor to the chicken marinade. Tamari or coconut aminos can be substituted.
- AE Dairy Plain Low-Fat Yogurt: Creates a creamy, tangy Green Goddess dressing while keeping things light.
- Mayonnaise: Adds richness and a smooth texture to the dressing.
- Anchovy paste: Provides a subtle savory, umami flavor without tasting fishy. Worcestershire sauce can be used in a pinch, or omit it.
- Stone ground mustard: Adds tang and depth to the dressing. Dijon mustard is an excellent substitute.
- Herbs: Fresh parsley and basil are staples here, chives, dill, or cilantro will also work!
- Fresh lemon: juice and zest add a bright, tangy flavor. Go with fresh if you can!
How to Make the Cobb Salad
Let’s talk a little about how to make the green goddess salad (The printable instructions are in the recipe card below.)
Quick overview:
- Season chicken thigh. Grill chicken and corn.
- Prep and chop all salad ingredients.
- Add dressing ingredients to a blender and blend until smooth.
- Combine salad!
For the Salad:
- In a mixing bowl combine chicken thighs, olive oil, soy sauce, and seasonings.
- Preheat a gas grill over medium-high heat. Once the grill reaches about 400 degrees F, add on the chicken thighs and sweet corn. Cook the chucken thighs for 3-4 minutes per side or until they reach an internal temperature of 165 degrees. Rotate the sweet corn every couple minutes or until they get nicely charred. Remove from the grill and let rest.
- Slice chicken thighs and cut sweet corn off the cob. Prep and chop all other salad ingredients.
- To assemble the salad add romaine to the bottom of a large bowl or platter. Top with sliced chicken, grilled sweet corn, cherry tomatoes, hard boiled eggs, bacon, crumbled feta cheese, and fresh basil leaves.
For the Green Goddess Dressing:
- In a blender combine AE Dairy plain lowfat yogurt, mayo, anchovy paste, salt, pepper, mustard, parsley, basil, garlic, and lemon. Blend until smooth, adjust consistency as needed. Set aside
- Drizzle with the green goddess dressing and toss to combine, enjoy immediately! Leftover dressing can be stored in a mason jar in the fridge for up to a week.
Rachel’s Chef Tips
- Grill the corn if you can. Some char adds a subtle smoky flavor!
- Don’t overcook the chicken. Chicken thighs stay juicy, but I still recommend pulling them off the grill once they reach 165°F and letting them rest for a few minutes before slicing.
- The Green Goddess dressing is the star. Fresh herbs and AE Dairy Plain Low-Fat Yogurt create a creamy dressing that’s lighter than traditional versions but just as flavorful and with some exra protein!
- Use whatever fresh herbs you have. Parsley and basil make a great base, but fresh dill, chives, or tarragon are all delicious additions.
- Prep the components ahead of time. Grill the chicken and corn, cook the bacon, boil the eggs, and make the dressing up to a few days in advance. Store everything separately and assemble just before serving for the freshest salad.
- Make it your own. Swap the grilled chicken for grilled steak, shrimp, or even salmon. This salad is incredibly versatile and a great way to use whatever protein you have on hand.
Grilled Summer Green Goddess Salad
Ingredients
- 2-3 heads Romaine lettuce, thinly sliced
- 1 pint Cherry tomatoes, halved
- 1 pound Bacon, cooked and chopped
- 3 ears Sweet corn, husked and cleaned
- 4 Hard boiled eggs, chopped
- 4 ounces Feta cheese, crumbled
- Fresh basil leaves, for garnish
- 1 lb. Boneless skinless chicken thighs
- 1/4 cup Olive oil
- 2 tbsp Soy sauce
- 1 tsp Salt
- Fresh cracked black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Cumin
For the Green Goddess Dressing:
- 6 oz. AE Dairy Plain Low-fat Yogurt
- 1/2 cup Mayonnaise
- 1 tsp Anchovy paste
- 1/2 tsp Kosher salt
- Fresh cracked black pepper
- 1 tbsp Stone ground mustard
- 1/4 cup Fresh parsley
- 2 tbsp Fresh basil leaves
- 2-3 Garlic cloves
- 1 tbsp Fresh lemon zest
- 1 tbsp Fresh lemon juice
Instructions
For the Green Goddess Dressing:
- In a blender combine AE Dairy plain lowfat yogurt, mayo, anchovy paste, salt, pepper, mustard, parsley, basil, garlic, and lemon. Blend until smooth, adjust consistency as needed. Set aside6 oz. AE Dairy Plain Low-fat Yogurt , 1/2 cup Mayonnaise , 1/2 tsp Kosher salt, Fresh cracked black pepper , 1 tbsp Stone ground mustard , 1/4 cup Fresh parsley, 2 tbsp Fresh basil leaves , 2-3 Garlic cloves, 1 tbsp Fresh lemon zest, 1 tbsp Fresh lemon juice , 1 tsp Anchovy paste
For the Salad:
- In a mixing bowl combine chicken thighs, olive oil, soy sauce, and seasonings.1 lb. Boneless skinless chicken thighs , 2 tbsp Soy sauce , 1 tsp Salt, Fresh cracked black pepper, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Cumin , 1/4 cup Olive oil
- Preheat a gas grill over medium-high heat. Once the grill reaches about 400 degrees F, add on the chicken thighs and sweet corn. Cook the chicken thighs for 3-4 minutes per side or until they reach an internal temperature of 165 degrees. Rotate the sweet corn every couple minutes or until they get nicely charred. Remove from the grill and let rest.3 ears Sweet corn
- Slice chicken thighs and cut sweet corn off the cob. Prep and chop all other salad ingredients .
- To assemble the salad add romaine to the bottom of a large bowl or platter. Top with sliced chicken, grilled sweet corn, cherry tomatoes, hard boiled eggs, bacon, crumbled feta cheese, and fresh basil leaves.2-3 heads Romaine lettuce, 1 pint Cherry tomatoes, 1 pound Bacon, 4 Hard boiled eggs, 4 ounces Feta cheese, Fresh basil leaves
- Drizzle with the green goddess dressing and toss to combine, enjoy immediately! Leftover dressing can be stored in a mason jar in the fridge for up to a week.
Notes
- Use your favorite protein. Grilled chicken breasts, rotisserie chicken, grilled shrimp, or steak all work in place of chicken thighs.
- Make it ahead. Prep the chicken, bacon, eggs, corn, and dressing up to 3 days in advance. Store everything separately and assemble before serving.
- Customize the herbs. Basil and parsley make a classic Green Goddess dressing, but fresh dill, chives, tarragon, or cilantro can also be added depending on your preference or what you have on hand!
- No anchovy paste? This is optional, or substitute a few dashes of Worcestershire sauce.
- Dressing consistency. Add a splash of water or milk if you’d like a thinner dressing for drizzling.
Nutrition
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Perfect Pairing: Everyday Blend
This recipe pairs perfectly with my Everyday Blend. It’s balanced with garlic, onion, and warm herbs that bring out the best in simple ingredients. Use it on chicken, veggies, or even eggs to take your everyday cooking up a notch.
Pair With
Curious what this Cobb salads pairs well with, try these favorites!
Frequently Asked Questions
Yes! You can cook the chicken, bacon, eggs, and corn, and make the Green Goddess dressing up to 3 days in advance. Store each component separately in the refrigerator and assemble the salad just before serving for the freshest texture!
Stored in an airtight container in the refrigerator, homemade Green Goddess dressing will stay fresh for about a week. Give it a good shake before serving.
Absolutely. Chicken breasts, grilled shrimp, steak, or even rotisserie chicken are all great substitutes if you don’t have chicken thighs.
If you don’t have anchovy paste, you can omit it or use a few dashes of Worcestershire sauce. The anchovy paste doesn’t make the dressing taste fishy, it simply adds a more savory flavor.
Fresh basil and parsley are great, but you can also add dill, chives, tarragon, or cilantro depending on your taste.
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Cheers!
-Rachel
