Bacon, blue cheese, avocado, and chicken are all ingredients in the classic Cobb salad. Serve with a chilled summer soup or sandwich for a light and refreshing meal.
1 1/2 pounds skinless, boneless chicken breast cutlets
1/4 teaspoon salt
1/4 teaspoon black pepper
8 cups mixed greens
1 cup cherry tomatoes, halved
1/3 cup diced peeled avocado
2 tablespoons sliced green onions
1/3 cup fat-free Italian dressing
2 tablespoons crumbled blue cheese
1 bacon slice, cooked and crumbled
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Cut into 1/2-inch slices.
Combine greens, tomatoes, avocado, and onions in a large bowl. Drizzle greens mixture with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates. Top each serving with 4 ounces chicken, 1 1/2 teaspoons cheese, and about 1/2 teaspoon bacon.
Had some friends drop in unexpectedly and since they stayed longer than expected and I felt the desire to feed them before they headed for home. I added chopped avocados and used Guacamole dressing since I had an envelope of Concord Foods Guacamole Mix on hand. They wanted the recipe and I told them they could find it on Recipes.com and substitue to their own liking.