Calories 419 (31% from fat)
Fat 14.5 gram
Saturated Fat 4 gram
Trans Fat 0 gram
Cholesterol 76 mg.
Sodium 723 mg.
Carb 38 gram
Fiber 10 gram
Sugar 13 gram
Sugar Alcohol 0 gram
Protein 36 gram
3 cups coleslaw mix
3 cups chopped lettuce
(We used Organic Girl baby spring mix.)
4 green onions (4 Tbsp.), chopped
1 can (15 oz.) reduced sodium garbanzo beans or chick peas, rinsed and drained
1 large apple (1 1/2 cups), chopped
1 container (3.5 oz.) reduced-fat feta cheese, crumbled
(We used Athenos Reduced Fat Crumbled Feta.)
3/4 lb. cooked chicken breast, cubed
4 turkey bacon strips, chopped and cooked
1 cup ripe avocado, peeled and cubed
1/2 cup fat-free plain Greek yogurt
4 Tbsp. reduced-fat ranch salad dressing
1 or 2 tsp. cold water
A crunchy, creamy dish with one-third less calories than traditional cobb salads.
1. Prepare the ingredients. Cook the chicken and bacon.
a. CHICKEN - Heat a non-stick pan or grill over medium heat. Once it's hot, lightly coat the pan with buttery cooking spray. Then add the chicken, cover and cook, about 5-7 minutes per side, until each side is browned and a thermometer reads 165 degrees Fahrenheit. Once it's cooked, remove from the heat and let stand for 5 minutes, before cutting it into bite-sized cubes.
b. BACON - Place turkey bacon in a single layer in a non-stick pan. Cook for 7-9 minutes over medium heat to desired crispness, turning several times. Cut into small pieces and set aside.
2. Toss the coleslaw mix, lettuce, green onions and chick peas together. Divide it between 4 plates.
3. Sprinkle the next 5 ingredients, apple, feta, chicken breast, bacon and avocado in rows over the top of the lettuce.
4. Mix the yogurt and dressing together. You can add a little water if you want it thinner.
5. Drizzle the yogurt mixture over top the four servings and enjoy.
Yield: 4 Servings