Turkey Cobb Salad with Green Goddess Dressing

Turkey Cobb Salad with Green Goddess Dressing

by | Nov 18, 2022 | Mains, Salads

Use up your turkey dinner leftovers in this Turkey Cobb Salad! Easy enough to throw together on a busy weeknight, this healthy & satisfying salad hits all the notes. Served with Green Goddess Dressing –  bright, fresh and tangy, a fantastic dressing to have at your disposal.

I remember this dressing was popular in the 70’s but its origin dates back to the 20’s at the Palace Hotel in downtown San Francisco. It was inspired by a star guest of the hotel, George Arliss. Arliss was the lead actor in the play, The Green Goddess and while he was staying at hotel for a performance, Head Chef Philip Roemer created the special dressing in his honour — and the rest is history. The original recipe calls for anchovy paste. I use capers instead, I like the salty brininess they add to the dressing.

I like to use a blend of romaine and baby lettuces (also known as mesclun mix). French’s Onions, you knw the ones used on the classic green bean casserole. You can find them in the condiments section of your supermarket.

Serve this salad on a large platter with the dressing on the side for self service.

 

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Turkey Cobb Salad with Green Goddess Dressing

If you are a big salad fan and are looking for a way to use up that leftover turkey from Christmas dinner, then this easy to make cobb salad recipe is the perfect option.
Course: Main Course, Salad
Servings: 4

Ingredients

Cobb Salad

  • 1 142g box spring mesclun mix approx. 4 cups
  • 1 head romaine chopped
  • 4 hard boiled eggs sliced in half
  • 6 pieces cooked bacon crumbled
  • 8 - 10 cherry tomatoes halved
  • 1/2 cup French's onions
  • 12oz cooked turkey breast sliced or shredded
  • 1/3 cup feta cheese crumbled
  • 1 avocado peeled, pitted and diced

Green Goddess Dressing

  • 1 1/3 cup (lightly packed) fresh herbs - dill, chives, parsley
  • 2 tbsp capers
  • 2 clove garlic minced
  • juice 1 lemon
  • 6 tbsp mayonnaise
  • 3 tbsp extra virgin olive oil
  • salt to taste

Instructions

  • Using a large serving platter, assemble the salad. Start by adding lettuces and then top with remaining ingredients.
  • Prepare the dressing. In a blender add all ingredients and blend until smooth. Add salt to taste. Serve with salad.

 

Chicken Parmesan Sheet Pan Dinner

Chicken Parmesan Sheet Pan Dinner

by | Oct 13, 2021 | Mains

Easy to prepare and a meal that the whole family will love.

I use panko crumbs because they are lighter and crispier than regular bread crumbs – they work really well in this recipe. Feel free to swap in any of your favourite vegetables. Just make sure they are cut into smaller pieces so that the veggies all cook evenly.

One hour from prep to the table makes this one a great weeknight meal!

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Chicken Parmesan Sheet Pan Dinner

An easy recipe and a dish the whole family will love!
Course: Main Course
Keyword: easy weeknight meal

Ingredients

  • 4 chicken breasts boneless, skinless
  • 2 eggs lightly beaten
  • 1/2 cup panko crumbs
  • 1/2 cup grated parmesan
  • 1/3 cup flour
  • salt and pepper to taste
  • olive oil
  • 3 cups fingerling or baby red potatoes halved
  • 8 radishes halved
  • 2 peppers sliced
  • 1 large handful green beans ends trimmed
  • 3 parnips peeled and sliced into 1 cm coins
  • 2-3 tbsp olive oil
  • salt and pepper to taste
  • 1.5 cups prepared tomato sauce
  • 1 cup shredded mozzarella

Instructions

  • Preheat oven to 375°. Line a large cookie sheet with foil (this makes clean up much easier!) and brush lightly with olive oil. Mix together panko and parmesan in a medium bowl. Place flour and eggs in separate medium sized bowls. Season chicken breasts well with salt and pepper. Coat chicken first in flour shaking off any excess, then dip chicken in egg, and then panko/parmesan mix to coat. Press down crumbs so they stick.
  • Place chicken breasts top side down on sheet pan. Add potatoes to sheet pan and drizzle chicken and potatoes with olive oil and season with salt and pepper. Place in oven and cook for 15 minutes.
  • Remove from sheet pan from oven and flip chicken breasts over. On a separate foil-lined sheet pan, add remaining vegetables, drizzle with olive oil and season to taste with salt and pepper. Return both sheet pans to oven and continue cooking for 15-20 minutes.
  • Remove trays from oven, set oven to broil. Spread tomato sauce evenly on each chicken breast and top each with a generous amount of parmesan. Return chicken to the oven and broil for 5 minutes until cheese is melted and chicken reaches an internal temperature of 165°. Enjoy!