Cobb Salad With Green Goddess Dressing

Submitted by smiles4u

"In last months Cooking Light magazine. Sounds delicious."

 

• Ready In: 30mins
• Ingredients: 18
• 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.

Reviews

[SavvyL]

Thank you so much for posting this recipe! I have made this main dish salad many times from my worn out copy of the April 2006 Cooking Light magazine. Today, I could not find it and took a chance to look for the recipe here! Now I know I won't lose it. Thanks again.