Cobb salad

W/ greeen goddess dressing

Points per serving: 5


Yields/serves: 4

4 slices turkey bacon

small iceberg lettuce head chopped (about 3 cups)

1 bunch arugula, chopped (about 1 cup)

8 ounces skinless cooked chicken breast, sliced

3 large hard-cooked egg whites, chopped

medium (8 ounces) avocado, peeled and chopped

4 plum tomatoes seeded and chopped

cup plain fat-free yogurt

cup fat-free mayonnaise

cup chopped parsley

chopped chives

1 scallion, chopped

1 teaspoon white wine vinegar

teaspoon salt

1/8 teaspoon freshly ground pepper


1. Heat a medium nonstick skillet over medium heat. Add the bacon and cook until crisp. Drain on paper towels until cool enough to handle; coarsely chopped.

2 Scatter the lettuce and arugula over a platter. Top with neat rows of chicken, egg whites, avocado, tomatoes and bacon.

3. To prepare dressing, place the yogurt, mayonnaise, parsley, chives, scallion, vinegar, salt and pepper in blender, pulse until smooth.

4. Lightly drizzle half of the dressing over the salad and serve at once. Pass the remaining dressing separately.