Cobb Salad with Green Goddess Dressing

Cobb Salad with Green Goddess Dressing Recipe
Randy Mayor
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.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.