Copycat Panera Green Goddess Cobb Salad

Ingredients

• 1/2 cup thinly sliced red onion
• 2 tbsp seasoned rice vinegar
• 3 tbsp extra-virgin olive oil, divided
• 2 tsp Dijon mustard
• 2 tsp lemon juice plus 1 1/2 tablespoons, divided
• 1/2 tsp grated garlic, divided
• 1/2 tsp ground pepper, divided
• 2 (8-ounce) boneless, skinless chicken breasts
• 3/4 cup chopped fresh herbs, such as basil, tarragon, parsley and/or chives
• 1/2 cup reduced-fat plain strained yogurt, such as Greek-style
• 1/2 cup low-fat buttermilk
• 1/4 tsp salt
• 8 cup packed fresh mixed greens, such as romaine, kale and/or watercress
• 2 hard-boiled eggs, peeled and halved lengthwise
• 2 mini cucumbers, thinly sliced (about 1 1/2 cups)
• 1 small, ripe avocado, chopped
• 1 cup grape tomatoes, halved
• 1/4 cup cooked and crumbled bacon (about 2 slices)

Instructions

1. Stir onion and vinegar together in a small bowl. Let stand, stirring occasionally, until ready to serve.
2. Preheat grill to medium-high heat (400°F). Stir 1 tablespoon oil, mustard, 2 teaspoons lemon juice, 1/4 teaspoon garlic and 1/4 teaspoon pepper together in a small bowl. Brush chicken all over with the mustard mixture.
3. Oil the grill grates by holding an oil-soaked paper towel with tongs. Place the chicken on the oiled grates; grill, covered, until a thermometer inserted in the thickest part registers 160°F, 6 to 7 minutes per side. Transfer the chicken to a cutting board and let rest for 10 minutes.
4. Meanwhile, combine herbs, yogurt, buttermilk, salt and the remaining 2 tablespoons oil, 1 1/2 tablespoons lemon juice, 1/4 teaspoon garlic and 1/4 teaspoon pepper in a blender; puree until smooth, about 25 seconds.
5. Drain the pickled onion and discard the vinegar. Slice the chicken. Divide greens evenly among 4 plates. Top evenly with eggs, cucumbers, avocado, tomatoes, bacon, chicken and pickled onions. Drizzle the dressing evenly over the salads.