Cobb Salad Tacos

Photo: Marcus Nilsson; Styling: Theo Vamvounakis
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.

Yield:

Serves 4 (serving size: 2 tacos)

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 40 Minutes

Nutritional 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

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

Preparation

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.

Note:

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.

Adam Hickman,

May 2013