Cobb Salad with Buttermilk-Blue Cheese Dressing
Cobb salad, that classic American
salad from Hollywood, California,
has cheese, hard-cooked eggs, bacon,
turkey, and avocado in the starring
roles.
This more healthful adaptation is just
as likable and gets critical praise
as well.
* Dressing:
1/3 cup buttermilk
1/4 cup reduced-fat sour cream
1 1/2 ounces blue cheese, crumbled
2 tablespoons minced chives or scallion greens
1 tablespoon white wine vinegar
1/2 teaspoon black pepper
1/8 teaspoon salt
* Salad:
1/2 cup canned chicken broth diluted with
1/4 cup water, or 3/4 cup homemade chicken broth
1/2 pound skinless, boneless chicken breast, diced
3 cups chopped Romaine lettuce
3 cups (loosely packed) shredded spinach leaves
Half a medium avocado, diced
1 cup diced red or yellow bell pepper
1 can (10-1/2 ounces) red kidney beans, rinsed and drained
1 cup shredded carrots
1 cup quartered cherry tomatoes
Make the dressing:
In a small bowl, whisk together buttermilk,
sour cream, blue cheese, chives, vinegar,
black pepper, and salt.
Mash any large lumps of cheese.
For the salad:
In a medium saucepan, bring diluted chicken
broth to a boil over high heat.
Add chicken, reduce heat to medium and cook,
stirring frequently, until chicken is cooked
through, one to two minutes.
Drain in a colander and set aside loosely covered.
In a large, wide salad bowl, toss Romaine and
spinach.
Arrange chicken, avocado, bell pepper, kidney
beans, carrots, and cherry tomatoes in separate
piles or strips on top of greens.
Drizzle with dressing.
Toss just before serving.
Nutritional Information
Per serving:
248 calories, 10g total fat, 4g saturated fat,
2.9g monounsaturated fat, 1g polyunsaturated fat,
5.9g dietary fiber, 25g protein, 19g carbohydrate,
47mg cholesterol, 676mg sodium.
Good source of: beta-carotene, fiber, folate,
lutein & zeaxanthin, manganese, niacin,
potassium, vitamin B6, vitamin C.
Servings 4
Prep Time 35 minutes
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