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Cobb Salad Tacos

Photo: Marcus Nilsson; Styling: Theo Vamvounakis
Hands-on time 30 mins
Total time 40 mins
Yield Serves 4 (serving size: 2 tacos)
Adding a tortilla transforms this American salad into a fun, portable meal. Choose a pungent blue cheese, like Roquefort, for a strong hit of flavor, or go with milder Gorgonzola for just a touch.

Ingredients

  • 2 large eggs
  • 2 center-cut bacon slices
  • 2 tablespoons minced shallots
  • 2 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon Dijon mustard
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 2 tablespoons canola mayonnaise (such as Hellmann's)
  • 2 tablespoons low-fat buttermilk
  • 1 ounce blue cheese, crumbled (about 1/4 cup)
  • 8 (6-inch) corn tortillas
  • 2 cups thinly sliced iceberg lettuce
  • 1/2 cup diced tomato
  • 1/2 ripe peeled avocado, chopped

Nutrition Information

  • calories 365
  • fat 19.7 g
  • satfat 4.4 g
  • monofat 9.8 g
  • polyfat 3.1 g
  • protein 25.7 g
  • carbohydrate 24.2 g
  • fiber 4.6 g
  • cholesterol 154 mg
  • iron 1.3 mg
  • sodium 503 mg
  • calcium 115 mg

How to Make It

  1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 13 minutes. Drain; cool in ice water 5 minutes. Peel and dice eggs.

  2. Cook bacon in a medium nonstick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings in pan. Drain bacon on paper towels; crumble bacon, and set aside. Add shallots and garlic to drippings in pan; cook 1 minute, stirring frequently. Remove from heat; add vinegar, oil, and mustard, stirring until combined. Add chicken to pan; toss to coat. Combine mayonnaise and buttermilk in a small bowl, stirring until smooth. Stir in cheese.

  3. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/4 cup chicken mixture in center of each tortilla; top tacos evenly with lettuce, tomato, and chopped avocado. Divide egg and bacon evenly among tacos, and drizzle evenly with dressing.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.