Side Dishes and Sauces - Cobb Salad with Blue Cheese Dressing - 5 points




SueC
08-14-1999, 08:24 PM
* Exported from MasterCook *

Cobb Salad with Blue Cheese Dressing - 5 points

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Summer


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Salad
1 pound chicken breasts, no skin, no bone, R-T-C
2 slices bacon
12 cups romaine lettuce -- torn
3 tomato -- seeded and diced
--Blue Cheese Dressing
1/4 cup blue cheese, crumbled
2 tablespoons sour cream, light
2 tablespoons mayonnaise, imitation, no cholesterol
1/4 cup buttermilk
1 tablespoon white wine vinegar
1 tablespoon parsley -- chopped
1 tablespoon scallions -- chopped
salt and pepper

TO MAKE DRESSING: In a small bowl, shisk blue chees, sour cream and mayonnaise. Stir in buttermilk, vinegar, parsley and scallions. Season with salt and pepper. (this dressing will keep, covered, in the refrigerator for up to 3 days)
TO MAKE SALAD: 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 refrgerate, letting chicken cool in the liquid.
Meanwhile, in a skillet, cook bacon over medium heat until crisp, turning occasionally, about 7 minutes. Drain on paper towles and coarsley crumble.
Cut cooled chicken into 1/2 inch dice.
In a large bol, toss lettuce with 1/3 cup dressing. Divde among 4 plaes. 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.
NI:Calories - 269; Fat - 11; Fiber - 4
REG 6 shared by Sue C, Milwaukee, WI

Source:
"Eating Well, July/August, 1997"

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Per serving: 269 Calories (kcal); 11g Total Fat; (36% calories from fat); 32g Protein; 11g Carbohydrate; 79mg Cholesterol; 294mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0