Cobb Salad
Serving Size : 4
Ingredients for prepare Cobb Salad
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | pound | boneless skinless chicken breasts - trimmed |
| 2 | slices | bacon |
| 12 | cups | washed romaine lettuce |
dried and torn
cobb salad |
| 2/3 | cup | blue cheese dressing |
see recipe
cobb salad |
| 3 | | vine-ripened tomatoes - seeded and diced |
recipe Cobb Salad
1. Place chicken in a skillet or saucepan and
low fat brown rice salad
add salted water to cover. Bring to a simmer over medium heat.
low fat salad dressings
Cover, reduce heat to low and simmer gently until chicken is no longer pink inside, about 10
Cobb Salad
minutes. Transfer chicken and poaching liquid to a shallow dish. Cover and refrigerate, letting chicken cool in the
low fat salad dressing recipe
liquid. 2. Meanwhile, in a skillet, cook bacon over medium heat until crisp, turning occasionally, about
low fat 3 bean salad dressing
7 minutes. Drain on paper towels and coarsely crumble. 3. Cut cooled chicken
low fat salad resipes
into 1/2-inch dice. 4. In a large bowl, toss lettuce with 1/3 cup dressing. Divide among 4 plates. Arrange
Cobb Salad
chicken, bacon and tomatoes over lettuce and drizzle with remaining 1/3 cup dressing. Serve immediately. Makes about 14 cups,
low fat salad dressing that tastes good
for 4 main course servings. 200 calories per main-course serving; 26 grams protein;
low fat 3 bean salad dressing
8 grams fat (3 grams saturated fat); 11 grams carbohydrate; 335 mg
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sodium; 61 mg cholesterol; 4 grams fiber.
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