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Cobb Salad

Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/RecipesForNonCooks/saladsampdressing.msnw

List of Ingredients




2 cups reduced-sodium chicken broth

4 skinless, boneless chicken breast halves (4 ounces each), sliced into 1-inch strips

1 clove garlic, peeled and halved

6 slices turkey bacon (optional)

12 cups green-leaf lettuce, torn into bite-size pieces

1 cup croutons

12 cherry tomatoes, halved

2 ounces Roquefort cheese, cut into small cubes (optional)

DRESSING:
1/2 medium ripe avocado, peeled and pitted

1 cup fresh lime juice

1/2 cup tomato juice


Recipe



1. In a medium saucepan, heat broth over medium heat. Add chicken and garlic. Cover and simmer until chicken is no longer pink, about 15 minutes. Place chicken and remaining broth in a shallow glass dish. Cover with plastic wrap; refrigerate for 30 minutes. Meanwhile, prepare bacon according to package directions; drain on paper towels.

2. To prepare dressing, in a blender or food processor fitted with the metal blade, combine avocado and lime juice; process until smooth. Add tomato juice; process until blended.

3. Divide lettuce evenly among 6 serving plates. Arrange chicken, croutons, tomatoes, and cheese over lettuce. Crumble bacon on top. Spoon dressing over top. Serve immediately.

From: “Healthy Meals in Minutes”, 1995

Serves 6
Calories 185
Fat 5 g
Cholesterol 44 mg
Sodium 301 mg