Cobb Salad

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Low Fat Cobb Salad

Low Fat Cobb Salad

Ingredients

  • 1 pound boneless skinless chicken breasts, trimmed
  • 2 slices bacon
  • 12 cups washed romaine lettuce, dried and torn
  • 2/3 cup blue cheese dressing, see recipe
  • 3 vine-ripened tomatoes, seeded and diced

    • Method

  • Place chicken in a skillet or saucepan and add salted water to cover.
  • Bring to a simmer over medium heat.
  • Cover, reduce heat to low and simmer gently until chicken is no longer pink inside, about 10 minutes.
  • Transfer chicken and poaching liquid to a shallow dish.
  • Cover and refrigerate, letting chicken cool in the liquid.
  • Meanwhile, in a skillet, cook bacon over medium heat until crisp, turning occasionally, about 7 minutes.
  • Drain on paper towels and coarsely crumble.
  • Cut cooled chicken into 1/2-inch dice.
  • In a large bowl, toss lettuce with 1/3 cup dressing.
  • Divide among 4 plates.
  • Arrange chicken, bacon and tomatoes over lettuce and drizzle with remaining 1/3 cup dressing.
  • Serve immediately.
  • Makes about 14 cups, for 4 main course servings.
  • Calories per main-course serving; 26 grams protein; 8 grams fat (3 grams saturated fat); 11 grams carbohydrate; 335 mg sodium; 61 mg cholesterol; 4 grams fiber

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