Side Pannel
Skinny Cobb salad
Skinny Cobb salad
- Recipe Submitted by maryjosh on 06/01/2018
Ingredients List
- For the Salad:
- 3 Cups Lettuce Chopped
- 3 Cups Coleslaw mix
- 4 Strips Turkey bacon
- 4 Egg whites, 1/2 cup of liquid egg whites
- 1 Large tomato cubed (About 1/2 of cubes)
- 1/4 Cup Green onion diced
- 1 Large chicken breast cubed (About 1 cup of cubes or 8oz raw)
- 1/3 Cup Crumbled low-fat feta cheese
- 1 Small avocado, chopped (
- For the Ranch dressing:
- 2 Tbsps Low-fat Ranch dressing of choice
- 1/4 Cup Non-fat Plain Greek yogurt
- Water as needed
Directions
Spray alarge pan with cooking spray and preheat over medium/high heat.
Add the bacon into the pan and cook until crispy, about 2-3 minutes per side. Blot the cooked bacon on a paper towel and set aside to cool.
Spray a small pan with cooking spray and set to medium/high heat. Pour the liquid egg whites in a stir, like scrambled eggs, until lightly brown and cooked. Transfer to a plate to cool.
Mix together the chopped lettuce and coleslaw mix, dividing evenly between two plates or bowls.
Chop the tomato and divide it evenly between both bowls, arranging into a neat line on the far left side of the salad.
Next, dice the green onions and arrange them in a row beside the tomato.
Chop the chicken and arrange it beside the green onion.
Following that, divide the feta evenly and align it in a row next to the chicken.
Take your cool strips of bacon and crumble two pieces per plate in a row next to the chicken,
Grab those cool egg whites, giving them a quick chop if they have all stuck together, and divide them evenly in a row beside the crumbled bacon.
To finish it all off, chop the avocado and arrange it at the very end, next to the egg whites.
In a small food processor, combine the Ranch dressing and Greek yogurt. Blend until smooth and well mixed. If the dressing is too thick for your liking, add water 1/2 a Tbsp at a time until the desired consistency is reached.
Drizzle the salads with the Ranch Greek yogurt dressing.
Add the bacon into the pan and cook until crispy, about 2-3 minutes per side. Blot the cooked bacon on a paper towel and set aside to cool.
Spray a small pan with cooking spray and set to medium/high heat. Pour the liquid egg whites in a stir, like scrambled eggs, until lightly brown and cooked. Transfer to a plate to cool.
Mix together the chopped lettuce and coleslaw mix, dividing evenly between two plates or bowls.
Chop the tomato and divide it evenly between both bowls, arranging into a neat line on the far left side of the salad.
Next, dice the green onions and arrange them in a row beside the tomato.
Chop the chicken and arrange it beside the green onion.
Following that, divide the feta evenly and align it in a row next to the chicken.
Take your cool strips of bacon and crumble two pieces per plate in a row next to the chicken,
Grab those cool egg whites, giving them a quick chop if they have all stuck together, and divide them evenly in a row beside the crumbled bacon.
To finish it all off, chop the avocado and arrange it at the very end, next to the egg whites.
In a small food processor, combine the Ranch dressing and Greek yogurt. Blend until smooth and well mixed. If the dressing is too thick for your liking, add water 1/2 a Tbsp at a time until the desired consistency is reached.
Drizzle the salads with the Ranch Greek yogurt dressing.
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