Chicken Cobb Salad with Blue Cheese Buttermilk Dressing

By laurenzembron

The classic cobb salad gets a healthy makeover!

Ingredients

• Ingredients for the salad:
• 4-6 cups chopped romaine lettuce or mixed greens, preferably organic
• 1 large cooked organic chicken breast, (I poached my chicken)*, cooled, and chopped
• 1 cup halved grape tomatoes, preferably organic
• 1/2 large avocado, diced
• 2 peeled & chopped hard-boiled eggs**
• Blue Cheese Buttermilk Dressing***
• Directions for the salad:
• Lay chopped lettuce out onto two plates.
• In side-by-side rows, divide the chicken, tomatoes, avocado, and eggs evenly between the two beds of lettuce.
• Either drizzle dressing over the top, or serve alongside the salad.
• Directions for the poached chicken:
• Bring a small pot of cold water to a boil over high heat. Slide chicken into the hot water, reduce heat to low, and cook for 15-20 minutes, depending on size of chicken breast.
• Remove cooked chicken breast from water, let cool a few minutes, and cut into bite-sized pieces.
• Chill until ready to use.
• Directions for the hard-boiled eggs:
• Place eggs into a small pot and completely cover eggs with cold water. Bring water to a boil over high heat.
• As soon as water comes to a rolling boil, cover pot tightly and remove from heat. Let eggs sit in hot water, covered, for 15 minutes.
• Drain hot water from pot and gently shake to lightly crack the shells. Cover cooked eggs with cold water and let sit until cool, a few minutes.
• Dry eggs, peel, and refrigerate until ready to use.

Details

Servings 2
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

***Ingredients & Directions for Blue Cheese Buttermilk Dressing:

yields about 1 1/2 cups, (six 1/4 cup servings), more than you will need for the Chicken Cobb Salad

3/4 cup low-fat buttermilk
3/4 cup 2% plain Greek yogurt
1 Tbsp white vinegar
3/4 cup crumbled reduced-fat blue cheese
Kosher salt & freshly ground black pepper, to taste
In a bowl, whisk together the buttermilk, yogurt, and vinegar until smooth.
Stir in the crumbled blue cheese and season to taste with salt and pepper.
Refrigerate until ready to use.
Keep leftover dressing in a sealed container in the refrigerator for up to a week.
Nutritional Information Per Serving (salad only):

321 calories, 13.4 grams fat, 2.8 grams saturated fat, 4.8 grams fiber, 36.1 grams protein

Nutritional Information for Dressing Per 1/4 cup Serving:

71 calories, 3.3 grams fat, 0.5 grams saturated fat, 0 grams fiber, 6.9 grams protein