Cobb salad with green goddess dressing

SmartPoints® value per serving
Total Time
19 min
15 min
4 min
Like so many of our classic salads, this one comes from 1920s California. To seed the tomatoes, just cut them in half horizontally, then squeeze out and discard the seeds. We prefer Hass avocados for this recipe, and not just because of their Californian origins but because they have a buttery taste and velvety texture which compliments the crisp components of the salad. Bob Cobb, of the famed Brown Derby restaurant in Hollywood, is said to have created the salad out of leftovers in the refrigerator. The dressing, named to honor the actor George Arliss and a play he starred in, The Green Goddess, hails from San Francisco’s Palace Hotel.


Uncooked turkey bacon

4 slice(s)

Iceberg lettuce

3 cup(s), chopped


1 cup(s), chopped

Uncooked boneless skinless chicken breast(s)

8 oz


3 large egg(s), hard-cooked, chopped


8 oz, Hass, peeled and chopped

Plum tomato(es)

4 medium, seeded and chopped

Plain fat free yogurt

½ cup(s)

Fat free mayonnaise

¼ cup(s)

Fresh parsley

½ cup(s), chopped


¼ cup(s), chopped

Uncooked scallion(s)

1 medium

White wine vinegar

1 tsp

Table salt

¼ tsp

Black pepper

tsp, freshly ground


  1. Heat a medium nonstick skillet over medium heat. Add the bacon and cook until crisp. Drain on paper towels until cool enough to handle; coarsely chop.
  2. Scatter the lettuce and arugula over a platter. Top with neat rows of the chicken, egg whites, avocado, tomatoes, and bacon.
  3. To prepare dressing, place the yogurt, mayonnaise, parsley, chives, scallion, vinegar, salt, and pepper in blender; pulse until smooth.
  4. Lightly drizzle half of the dressing over the salad and serve at once, passing the remaining dressing separately. Yields 1 1⁄2 cups with 1⁄4 cup dressing per serving.