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Cobb Salad with Green Goddess Dressing

Randy Mayor
Yield 4 servings
Prepare and refrigerate the dressing up to one hour before serving. The dressing also works as a delicious dip for grilled shrimp or cut-up vegetables.

Ingredients

  • Dressing:
  • 1/2 cup plain fat-free yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3 tablespoons chopped green onions
  • 1 tablespoon chopped fresh chives
  • 3 tablespoons white wine vinegar
  • 2 teaspoons anchovy paste
  • 1 teaspoon chopped fresh tarragon
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 garlic clove, minced
  • Salad:
  • 8 cups torn romaine lettuce
  • 1 cup trimmed watercress
  • 1 1/2 cups chopped cooked chicken breast
  • 2 tomatoes, each cut into 8 wedges (about 1 pound)
  • 2 hard-cooked large eggs, each cut into 4 wedges
  • 1/2 cup diced peeled avocado
  • 1/4 cup (1 1/2 ounces) crumbled blue cheese

Nutrition Information

  • calories 273
  • caloriesfromfat 39 %
  • fat 11.8 g
  • satfat 3.6 g
  • monofat 4.3 g
  • polyfat 2.5 g
  • protein 25.7 g
  • carbohydrate 16.3 g
  • fiber 3.8 g
  • cholesterol 158 mg
  • iron 3.2 mg
  • sodium 637 mg
  • calcium 196 mg

How to Make It

  1. To prepare dressing, place first 11 ingredients in a blender or food processor; process until smooth. Chill.

  2. To prepare salad, combine lettuce and watercress in a large bowl. Place 2 cups lettuce mixture on each of 4 plates. Arrange 6 tablespoons chicken, 4 tomato wedges, 2 egg wedges, 2 tablespoons avocado, and 1 tablespoon cheese over each serving. Serve each salad with 1/4 cup dressing.