Pheasant Cobb Salad with Green Goddess Dressing

Whatever became of Green Goddess Dressing? You can’t find it at the grocery store. Something’s fishy and it’s not the anchovy in the Green Goddess Dressing. Since you can’t buy the stuff, here’s a simple way to make it and serve with a delicious pheasant breast salad.

Pheasant Cobb Salad with Green Goddess Dressing

Serving Size: 4

Pheasant Cobb Salad with Green Goddess Dressing


  • 4 pheasant breast half fillets, skinned
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • salt and pepper
  • 4 hard boiled eggs, shelled and roughly chopped
  • 1 1/2 cups cheddar cheese, cut into small cubes
  • 1 1/2 cups Swiss cheese, cut into small cubes
  • 8 strips crispy bacon, chopped
  • 2 cups tomato, seeded and diced
  • 1/2 cup red onion, diced
  • 2 cups cucumber, peeled, seeded and diced
  • 1 large head iceberg lettuce, chopped
  • 1 head Romaine lettuce (outer leaves removed), chopped
  • Green Goddess Dressing
  • 2 cups mayonnaise
  • 4 anchovy fillets, minced
  • 2 green onions, chopped
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon tarragon vinegar
  • 1 teaspoon chopped fresh tarragon


  1. Rub pheasant breasts with olive oil, Italian seasoning and salt and pepper. Grill or cook in a lightly oiled pan until just cooked. Allow to cool and chop into 1/2 inch cubes. Combine iceberg and Romaine lettuces and arrange on 4 plates. Arrange remaining ingredients in mounds or rows on top of the lettuce. Serve with dressing on the side.


Ingredients can be mixed together in a bowl or, for a greener color, blended in a blender or food processor

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