|4||slices center cut bacon|
|10|| ounces (about 2 cups) cooked
boneless skinless chicken breast,
cut into 3/4-inch pieces
|4||hard cooked egg whites, chopped|
|1||medium cucumber, peeled, seeded|
|1||pint grape tomatoes, halved|
|6||cups chopped iceberg lettuce|
|1/3||cup crumbled reduced fat blue cheese|
|1/4||cup unsalted peanuts, coarsely chopped|
|2||tablespoons red wine vinegar|
|2||teaspoons Dijon mustard|
|1/4||teaspoon ground black pepper|
|2||tablespoons extra virgin olive oil|
- Heat a medium nonstick skillet over medium. Add the bacon and cook, turning once, until crisp, 8-10 minutes. Transfer bacon to a plate covered with paper towel and let drain; chop.
- Combine the bacon, chicken egg whites, cucumber, tomatoes, lettuce, blue cheese and peanuts in a large bowl.
- Combine the vinegar, mustard, honey, salt and pepper in a small bowl then slowly whisk in the oil. Pour the mixture over the lettuce mixture and toss well to coat. Divide among 4 plates to serve.
Beloved Cobb salad is made even better in this healthier version. Feel free to use leftover cooked pork tenderloin, shrimp, or lean beef in place of the chicken.
Nutrition per serving
Calories: 346, 34 g protein, Carbohydrates: 12 g, Fiber 3g, Fat: 18g, Saturated Fat: 5g, Cholesterol: 73mg , Sodium: 595mg