Open-face Cobb salad sandwiches

Total Time
28 min
20 min
8 min
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

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


light mayonnaise

1 Tbsp

uncooked scallion(s)

1 medium, finely chopped

red wine vinegar

1 tsp


4 slice(s), country-style whole grain, toasted

fresh watercress

2 cup(s), lightly packed, trimmed

California (Hass) avocado

½ item(s), pitted, peeled, and thinly sliced

fresh tomato(es)

1 medium, sliced

whole hard boiled egg(s)

1 item(s), large, peeled and sliced

reduced fat crumbled blue cheese

¼ cup(s)

cooked turkey bacon

2 slice(s), crisp and crumbled


  1. 1 Spray ridged grill pan with nonstick spray and set over medium-high heat.
  2. 2 Sprinkle chicken with herbes de Provence, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place chicken in grill pan and cook, turning once, until chicken is lightly browned and cooked through, about 8 minutes. Transfer chicken to cutting board.
  3. 3 Meanwhile, to make dressing, whisk together buttermilk, mayonnaise, scallion, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in small bowl.
  4. 4 Thinly slice chicken on diagonal. Top each slice of bread with one-quarter each of watercress, chicken, avocado, tomato, and egg. Spoon one-quarter of dressing over each sandwich; sprinkle evenly with blue cheese and bacon.
  5. Serving size: 1 sandwich

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