Finally, a salad that I REALLY like. Of course it is loaded with all the goodies such as, egg, bacon, blue cheese and chicken. Will and I had gone over to friend’s house for dinner a few weeks back and they had made a cobb salad for us. We both really loved it and Will requested cobb salad for dinner this week. I am a huge fan of Cooking Light and found this lighter recipe in this month’s magazine. It is about half the calories of a normal cobb salad but still filled with flavor. Of course, I changed a few steps based on what ingredients I had available. Enjoy!
Cobb Salad with Avocado Dressing
1/2 cup diced peeled avocado
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
3 tablespoons water
3 center-cut bacon slices
1 teaspoon canola oil
2 (6-ounce) skinless, boneless chicken breast halves
4 cups baby herb salad mix
1/2 cup chopped fresh basil leaves
1/3 cup diced peeled avocado
2 cherry tomatoes
2 hard-cooked large eggs, chilled and quartered lengthwise
1.5 ounces blue cheese, crumbled
1. To prepare dressing, combine first 7 ingredients in a mini food processor; process until smooth.
2. To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble.
3. Heat grill to about 425 degrees. Salt and pepper chicken and then put on grill. Cook about 4 minutes on each side. Take the chicken off just a minute or two before it is completely cooked and let it rest on a plate for a few minutes. It will finish cooking while resting.
4. Combine lettuce, green onion and basil in a large bowl; toss. Arrange 2 cups mixture on each of 4 plates. Divide bacon, chicken, 1/3 cup avocado, tomatoes, eggs, and cheese evenly among plates. Drizzle about 3 tablespoons dressing over each salad.
Slightly adapted from Cooking Light