Wednesday, June 16, 2010

Chicken Cobb Salad

Sometimes, nothing hits the spot like a big salad. I’m not talking about a few wilted leaves of lettuce with some stale ranch dressing, either. I’m talking about big bold flavors, tons of different textures, and a meal that satisfies. Serve it alongside some crusty bread, and you’ve got yourself a light dinner or a big lunch.
And, as always, you know I’m keeping it healthy… again, this recipe comes to less than 400 calories per serving (if you use what I did). You will have no idea you’re eating light, and this is a cinch to whip up. Without further ado, here goes…

What ya need:
For the vinaigrette:
3 tbsp red wine vinegar
1 tsp honeey
¾ tsp ground cumin
½ tsp paprika
½ tsp garlic powder
¼ tsp red pepper
2 tbsp canola oil

For the salad:
6 slices Oscar Meyer Fully Cooked Bacon
Cooking Spray
1 lb skinless, boneless chicken breast, cut into ½ inch pieces
10 cups lettuce (romaine, mixed, whatever)
¾ avocado
½ cup sliced tomato (I used grape tomatoes)
2 oz queso fresco
¼ chopped green onion

What ya do:
1. Prepare vinaigrette: combine first six ingredients in a medium bowl. Stir with a whisk and gradually add canola oil. Set aside
2. Cook bacon in a skillet in a nonstick skillet over medium heat until crisp. Remove from pan and crumble. Increase the heat to medium high and add chicken, sprinkle with a pinch of salt, cumin, or any other seasonings you’d like. Sauté about 4-6 minutes, or until browned
3. Arrange the lettuce on a large serving plate. Top with bacon, chicken, avocado, tomato, onion, and queso fresco. Drizzle vinaigrette and toss. Serve in four separate bowls.

I feel full but not stuffed, satisfied and happy with the turn out. The creamy avocado, salty cheese, crispy bacon, spicy chicken, fresh tomato and crunch onion all made a great base for the simple vinaigrette, which complements, not overpowers the dish.
Like I said, it’s a cinch to whip up, and most likely, you’ll have a lot of ingredients already. Toss in some black beans and pico de gallo for a more Mexican twist. I think I’ll try that next time. Til then, ta-ta!


Lauren said...

Hi! Well, I'm glad you and I share a love for big salads. Sadly, I'm not crazy about bacon, or bleu cheese, or avocado, or egg. Which means that I don't eat many Cobb salads. But, BUT, yours looks great, and I'm sure you'd make me the salad of my dreams...


Keep cooking and baking and stuff!

-- Lauren, Lauren's Little Kitchen

Cook with Madin said...

The salad looks great. I love all the combination of flavors and ingredients. Thank you for sharing.

Monet said...

As a veg head...I sometimes miss a good cobb salad. These pictures certainly made me crave one! I love that you used chicken. I definitely would have devoured this when I was still eating meat!

Cooking with Kait said...

A terrific cobb salad.

Debbie said...

That is my kind of salad, I'll have to try the vinaigrette!

Mother Rimmy said...

I so agree! I love a big salad with great ingredients!

Magic of Spice said...

Great looking salad...Love em pilled high:)

Erin at the healthy apron said...

I'm a huge fan of the Cobb!

The Food Apprecianado said...

I am totally feeling that salad. A few years ago when I hit "a certain age" I found it harder to lose those few naggin extra pounds. Eating healthy salads and exercise became my new way of living. I love chicken in salads and this one really sounds good. It never feels like any kind of sacrifice!