Open-face Cobb salad sandwiches
Uncooked boneless skinless chicken breast
10 oz, 2 (5-oz breasts)
Herbes de Provence
¾ tsp, or dried thyme
Fat free buttermilk
1 medium, finely chopped
4 slice(s), country-style whole grain, toasted
2 cup(s), lightly packed, trimmed
California (Hass) avocado
½ item(s), without skin and seed, pitted, peeled, and thinly sliced
1 medium, sliced
Hard boiled eggs
1 item(s), large, large, peeled and sliced
Reduced fat crumbled blue cheese
Cooked turkey bacon
2 slice(s), crisp and crumbled
- Spray ridged grill pan with nonstick spray and set over medium-high heat.
- 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.
- Meanwhile, to make dressing, whisk together buttermilk, mayonnaise, scallion, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in small bowl.
- 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.
- Serving size: 1 sandwich