Cobb Salad

• Gluten free

• Meat

  • 8 oz Chicken breast, cooked
  • 4 slices Turkey bacon

• Produce

  • 1 Avocado
  • 1 cup Cherry tomatoes
  • 10 cups Salad greens, mixed

• Refrigerated

  • 3 Eggs, large hard

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 1 tsp White vinegar

• Dairy

  • 10 tbsp Bleu, reduced fat
  • 3/4 cup Yogurt, non-fat plain

Found on diethood.com

Description

Ingredients

• 3/4-cup non-fat plain yogurt
• 1 tablespoon extra virgin olive oil
• 1 teaspoon white vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons reduced fat crumbled blue cheese
• salt and fresh ground pepper, to taste
• 10 cups mixed salad greens
• 8 ounces shredded cooked chicken breast
• 4 slices turkey bacon, cooked to a desired crispness and crumbled
• 3 large hard boiled eggs, sliced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 cup reduced fat crumbled blue cheese

Directions

• Prepare the dressing by combining all ingredients in a mixing bowl; whisk together until thoroughly combined. Set aside.
• Arrange salad greens on a large plate.
• Arrange chicken, bacon, egg, tomatoes, avocado, and blue cheese on top of the salad greens.
• Drizzle the salad with previously prepared dressing.
• Serve.
• Heat low-carb flour tortilla wraps in the microwave.
• Spread about 2 tablespoons of the dressing over each flour tortilla.
• Place a few salad greens in the middle of the flour tortilla.
• Add some chicken, a bit of crumbled bacon, couple slices of eggs, some tomatoes, a slice of avocado, and sprinkle with crumbled blue cheese.
• Roll it up tightly; cut in half and serve.