Cobb salad with green goddess dressing
Uncooked turkey bacon
3 cup(s), chopped
1 cup(s), chopped
Uncooked boneless skinless chicken breast(s)
3 large egg(s), hard-cooked, chopped
8 oz, Hass, peeled and chopped
4 medium, seeded and chopped
Plain fat free yogurt
Fat free mayonnaise
½ cup(s), chopped
¼ cup(s), chopped
White wine vinegar
⅛ tsp, freshly ground
- Heat a medium nonstick skillet over medium heat. Add the bacon and cook until crisp. Drain on paper towels until cool enough to handle; coarsely chop.
- Scatter the lettuce and arugula over a platter. Top with neat rows of the chicken, egg whites, avocado, tomatoes, and bacon.
- To prepare dressing, place the yogurt, mayonnaise, parsley, chives, scallion, vinegar, salt, and pepper in blender; pulse until smooth.
- Lightly drizzle half of the dressing over the salad and serve at once, passing the remaining dressing separately. Yields 1 1⁄2 cups with 1⁄4 cup dressing per serving.