Cobb Salad With Green Goddess Dressing

In last months Cooking Light magazine. Sounds delicious.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Dressing

• 1⁄2 cup plain fat-free yogurt
• 1⁄4 cup  reduced-fat mayonnaise
• 2  tablespoons  chopped fresh flat leaf parsley
• 3  tablespoons  chopped green onions
• 1  tablespoon  chopped fresh chives
• 3  tablespoons white wine vinegar
• 2  teaspoons anchovy paste
• 1  teaspoon  chopped fresh tarragon
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄8 teaspoon salt
• 1  garlic clove, minced

• Salad

• 8  cups romaine lettuce
• 1  cup watercress
• 1 1⁄2 cups  chopped  cooked chicken breasts
• 2  tomatoes, cut into 8 wedges
• 2  hardboiled egg, cut into 4 wedges
• 1⁄2 cup  diced peeled avocado
• 1⁄4 cup  crumbled blue cheese

Directions

1. To prepare dressing, place first 11 ingredients in a blender or food processor, process until smooth. Chill.
2. To prepare salad, combine lettuce and watercress in a large bowl. Place 2 cups lettuce mixture on each of 4 plates.
3. Arrange 6 Tbs chicken, 4 tomato wedges, 2 egg wedges, 2 Tbs avocado, and 1 Tbs cheese over each serving.
4. Serve each salad with 1/4 cup dressing.