Cobb Salad

Cobb Salad

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From: EatingWell Magazine, July/August 1997

This simplified Cobb salad is light and quick—perfect for a hurried summer night.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound boneless, skinless chicken breasts, trimmed
  • 2 slices bacon
  • 12 cups washed, dried and torn romaine lettuce
  • 2/3 cup Blue Cheese Dressing, (recipe follows)
  • 3 vine-ripened tomatoes, seeded and diced

Preparation

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  1. 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.
  2. Meanwhile, cook bacon in a skillet over medium heat until crisp, turning occasionally, about 7 minutes. Drain on paper towels and coarsely crumble.
  3. Cut cooled chicken into 1/2-inch dice.
  4. Toss lettuce in a large bowl 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.

Nutrition information

  • Per serving: 184 calories; 5 g fat(2 g sat); 4 g fiber; 9 g carbohydrates; 26 g protein; 211 mcg folate; 66 mg cholesterol; 4 g sugars; 13132 IU vitamin A; 19 mg vitamin C; 87 mg calcium; 2 mg iron; 154 mg sodium; 771 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 vegetable, 3 lean meat, 1 fat

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