Cobb Salad
- 9 ounces (about 10 cups) sweet lettuce mix
- 8 ounces grilled chicken breast, sliced
- 1 large red heirloom tomato, cut into medium dice
- 3 scallions (white and green parts), sliced thin on the diagonal
- 1/2 ripe avocado, sliced thin
- Salt and freshly ground black pepper
- 1/4 cup real bacon bits, such as Hormel Real Bacon Bits
- 1/2 cup crumbled reduced-fat blue cheese, such as Treasure Cove
- 6 tablespoons Not So Basic Vinaigrette (page 204) or store-bought light oil and vinegar dressing, such as Kens Steak House Healthy Options Olive Oil & Vinegar
- Divide the lettuce evenly among 4 large dinner plates.
- Arrange the sliced chicken on top of the lettuce.
- Scatter the tomatoes and scallions over the chicken, and arrange the avocado slices on top of the salads.
- Season with salt and pepper to taste.
- Scatter the bacon bits and blue cheese over the salads.
- Drizzle with salad dressing, and serve.
- Fat: 71g (before), 11.3g (after)
- Calories: 1,090 (before), 235 (after)
- Protein: 24g
- Carbohydrates: 11g
- Cholesterol: 52mg
- Fiber: 3g
- Sodium: 1,081mg
sweet lettuce mix, chicken breast, red heirloom tomato, scallions, avocado, salt, bacon bits, cheese, not so
Taken from www.epicurious.com/recipes/food/views/cobb-salad-374909 (may not work)