Layered Cobb Salad with Avocado Dressing
A little layer goes a long way! This classic salad makes a beautiful dinner party presentation or jazzes up a simple weeknight supper with its unique flavors and dressing. It’s definitely not the same old salad!
Ingredients
- 2 boneless/skinless chicken breasts
- 1 clove garlic, peeled and coarsely chopped
- 1 ripe avocado
- 2 tablespoon(s) fresh lemon juice
- 16 tablespoon(s) light mayonnaise
- 1 cup(s) plain nonfat yogurt
- 1/2 teaspoon(s) Tabasco sauce
- 1/2 lg. head iceberg lettuce, torn into pieces
- 3 lg. plum tomatoes, seeded and cut into slivers
- 1 slice cooked smoked ham, cut into thin strips, about 1 inch long
- 1 cup(s) crumbled Blue cheese
- 2 hard-cooked eggs, peeled and cut into thin wedges
Instructions
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In a large saucepan, cover the chicken with cold water.
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Bring just to boiling, cover, reduce the heat and simmer for 10 minutes or until no longer pink.
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Cool completely and shred with your fingers.
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Set aside.
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In a food processor, finely chop the garlic.
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Peel and cut the avocado into chunks.
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Puree with the garlic and the lemon juice; mix in the mayonnaise.
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Transfer to a bowl and stir in the yogurt and Tabasco.
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(Processing the yogurt has a tendency to make it watery).
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Cover and refrigerate.
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In a deep, narrow clear glass bowl, layer the ingredients in the following order: lettuce, chicken, ham, Blue cheese and eggs.
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Cover tightly with plastic wrap and refrigerate several hours or overnight.
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Just before serving, spoon the dressing over the salad.
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The salad can be served as is or the top can be garnished with wedges of tomato or leaves of parsley.
Nutrition
Calories: 2252.56kcalCarbohydrates: 87.31gProtein: 130.56gFat: 154.13gSaturated Fat: 34.89gCholesterol: 805mgSodium: 4858.94mgFiber: 24.83gSugar: 41.65g
Tried this recipe?Let us know how it was!