Low Fat Cobb Salad Recipe

Ingredients

1 pound boneless skinless chicken breasts, trimmed

2 slices bacon

12 cups washed romaine lettuce

-- dried and torn

2/3 cup blue cheese dressing

-- see recipe

3 vine-ripened tomatoes, seeded and diced

Method

1.Place chicken in a skillet or saucepan and add salted water to cover.

Bring to a simmer over medium heat.

Cover, reduce heat to low and simmer gently until chicken is no longer pink inside, about 10 minutes.

Transfer chicken and poaching liquid to a shallow dish.

Cover and refrigerate, letting chicken cool in the liquid.

2.Meanwhile, in a skillet, cook bacon over medium heat until crisp, turning occasionally, about 7 minutes.

Drain on paper towels and coarsely crumble.

3.Cut cooled chicken into 1/2-inch dice.

4.In a large bowl, toss lettuce with 1/3 cup dressing.

Divide among 4 plates.

Arrange chicken, bacon and tomatoes over lettuce and drizzle with remaining 1/3 cup dressing.

Serve immediately.

Makes about 14 cups, for 4 main course servings.

200 calories per main-course serving; 26 grams protein; 8 grams fat (3 grams saturated fat); 11 grams carbohydrate; 335 mg sodium; 61 mg cholesterol; 4 grams fiber.

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