Chicken Cobb Salad
PHOTO: SARAH FREEBORN

Foodie Favorite: Chicken Cobb Salad

This week’s Foodie Favorite offers a delicious, healthy lunch option

By Sarah FreebornKENOSHA.COM

A fourth generation Kenosha native, Freeborn is fueled by a desire to build community through her culinary skills in the kitchen. The Tremper High School graduate loves trying new recipes as well as creating unique ones of her own.

Ingredients:

  • 4 cups shredded romaine lettuce
  • 1/2 lb cooked chicken breast, sliced
  • 2 hard boiled eggs, sliced
  • 1 cup cherry tomatoes, halved
  • 4 tbsp reduced fat shredded cheddar cheese
  • 2 slices cooked turkey bacon, chopped
  • 1/4 cup nonfat, plain Greek yogurt
  • 1/4 avocado, mashed
  • 1 tsp dry ranch mix
  • Water to thin dressing
Instructions:

Divide lettuce into two salad bowls. Evenly distribute toppings. To make dressing, mix Greek yogurt, mashed avocado, and dry ranch mix in a small bowl. Add water a little at a time until smooth. Top salads with dressing and serve immediately.

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