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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 365
  • Fat: 19.7g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 9.8g
  • Polyunsaturated fat: 3.1g
  • Protein: 25.7g
  • Carbohydrate: 24.2g
  • Fiber: 4.6g
  • Cholesterol: 154mg
  • Iron: 1.3mg
  • Sodium: 503mg
  • Calcium: 115mg

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. 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. 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. 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.

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