Peanut Cobb Salad
Beloved Cobb salad is made even better in this healthier version. Feel free to use leftover cooked pork tenderloin, shrimp, or lean beef in place of the chicken.
4 each of center cut bacon, slices
10 oz of boneless skinless chicken breasts, cooked and cut into 3/4-inch pieces
4 each of hard cooked egg whites, chopped
1 each of medium cucumber, peeled, seeded, chopped
1 pt of grape tomatoes, halved
6 cups of chopped iceberg lettuce
1/3 cup of crumbled reduced-fat blue cheese
1/4 cup of unsalted peanuts, coarsely chopped
2 tbsp of red wine vinegar
2 tsp of dijon mustard
2 tsp of honey
1/4 tsp of salt
1/4 tsp of ground black pepper
- Heat a medium nonstick skillet over medium. Add the bacon and cook, turning once, until crisp, 8-10 minutes. Transfer bacon to a plate covered with paper towel and let drain; chop.
- Combine the bacon, chicken egg whites, cucumber, tomatoes, lettuce, blue cheese and peanuts in a large bowl.
- Combine the vinegar, mustard, honey, salt and pepper in a small bowl then slowly whisk in the oil. Pour the mixture over the lettuce mixture and toss well to coat. Divide among 4 plates to serve.
Estimated Nutritional Information