Open-face Cobb salad sandwiches
5
Points®
Total Time
28 min
Prep
20 min
Cook
8 min
Serves
4
Difficulty
Easy
Your favorite salad in open-sandwich form. We love the variety of flavors that herbes de Provence lend to this recipe (you could even make your own with your favorite herbs!), and it nicely complements most meats and fish, but you can use dried thyme if you don't have any. Buttermilk lends creaminess and tang to this salad dressing. If it’s not something you keep on hand, try the same amount of plain fat-free yogurt instead.
Ingredients
Cooking spray
1 spray(s)
Uncooked boneless skinless chicken breast
10 oz, 2 (5-oz breasts)
Herbes de Provence
¾ tsp, or dried thyme
Table salt
¾ tsp
Black pepper
½ tsp
Fat free buttermilk
⅓ cup(s)
Light mayonnaise
1 Tbsp
Scallions
1 medium, finely chopped
Red wine vinegar
1 tsp
Bread
4 slice(s), country-style whole grain, toasted
Fresh watercress
2 cup(s), lightly packed, trimmed
California (Hass) avocado
½ item(s), without skin and seed, pitted, peeled, and thinly sliced
Tomato
1 medium, sliced
Hard boiled egg
1 item(s), large, large, peeled and sliced
Reduced fat crumbled blue cheese
¼ cup(s)
Cooked turkey bacon
2 slice(s), crisp and crumbled
