Chef notes
There are so many delicious salads out there to dip your fork into, from Caesar to chef to the create-your-own variety. I always enjoy a good Cobb salad, which consists of a little bit of everything I love, including greens, tomatoes, bacon, chicken, hard-boiled eggs, avocado, cheese and usually a flavorful vinaigrette to top it all off. Here, I use the grated egg trick to create confetti-like pieces and ensure there's eggy goodness in every bite. Then, I finish it off with my blue cheese-ranch dressing — it's rich and creamy, yet light enough to enjoy a healthy, heavy-handed drizzle. Feel free to swap in any ingredients based on your preferences or what you have on hand — you can design your own Cobb canvas!
Ingredients
- 2 cups chopped lettuce
- 1/2 tomato, sliced or chopped
- 2 slices cooked turkey bacon, sliced
- 2 ounces cooked chicken, cut into pieces
- 1/2 avocado, sliced
- 1 hard-boiled egg
- 1/2 cup nonfat plain Greek yogurt or light sour cream
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons low-fat buttermilk
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground black pepper
- 3/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 scallion (green onion), finely chopped
- 1/4 cup crumbled blue cheese
- 1 tablespoon finely chopped fresh parsley
Preparation
For the salad:
Arrange all salad ingredients (except for egg) in a bowl. Holding a grater over center of salad, grate egg and allow small pieces to scatter over veggies, chicken and bacon.
For the dressing:
Combine all dressing ingredients in a bowl and stir well to combine. Drizzle on salad and serve immediately. Store leftover dressing in the fridge for up to 5 days.
