Lightened Up Cobb Salad
Serve with big glasses of iced tea!

Serves 4 (2 cups each serving)

• Cooking spray
• 1 1/2 pounds skinless, boneless chicken breast pounded to 1/2 inch
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 cups mixed baby greens
• 1 cup grape tomatoes, halved
• 1/3 cup diced peeled avocado
• 2 tablespoons sliced chives
• 1/3 cup fat-free Italian dressing
• 2 tablespoons crumbled blue cheese
• 2 teaspoons real bacon bits

Pound chicken breasts between 2 pieces of plastic wrap to even 1/2 inch cutlets. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Grill on medium high heat about 5 minutes each side or until done and lightly browned on the outside. Cut into 1/2-inch strips.

Place mixed greens, tomatoes, avocado, and chives in a large bowl. Drizzle salad mixture with dressing and toss gently to coat. Arrange about 2 cups
greens mixture on 4 salad plates and place 4 ounces chicken, 1 1/2 teaspoons cheese, and about 1/2 teaspoon bacon bits on top of each serving.

Per Serving: 263 Calories; 6g Fat (20.4% calories from fat); 2g Saturated Fat; 43g Protein; 9g Carbohydrate; 3g Dietary Fiber; 101mg Cholesterol; 619mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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