The Pioneer Woman Tasty Kitchen
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Healthy Chicken Cobb Salad

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Level: Easy

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Description

A lighter remake of the classic that slashes calories and fat, but not the taste! High protein and gluten-free!

Ingredients

  • 8 ounces, weight Chicken Breast
  • 2  Large Eggs
  • 3 cups Lettuce Of Choice, Chopped
  • 3 cups Coleslaw Mix (the Kind Without Dressing)
  • 2 strips Bacon (cooked)
  • 1  Roma Tomato, Cubed
  • ⅓ cups Crumbled Feta Cheese
  • ¼ cups Green Onion, Sliced
  • ½  Avocado, Chopped
  • ¼ cups Non-fat Plain Greek Yogurt
  • 2 Tablespoons Light Ranch Dressing Of Choice
  • Water (as Needed)

Preparation

Preheat oven to 350ºF. Spray a small pan with cooking spray and place the chicken on top. Bake until no longer pink inside, about 25–30 minutes.

Place eggs into a large pot and cover with about 1 inch of water. Bring to a boil over high heat. Once boiling, turn off heat, cover pot and let it sit for 11–12 minutes. Once sat, pour out the hot water and fill the pot with cold water.

Mix together the chopped lettuce and coleslaw mix, dividing evenly between plates or bowls. Crumble bacon and divide between plates, followed by tomato, feta cheese, green onion and avocado.

Slice the chicken and divide between plates. Peel and slice the eggs and divide between plates.

Whisk together ranch and Greek yogurt, thinning out to desired consistency with water. Drizzle salads with the dressing. Devour!

Note: You can also omit the coleslaw mix and do all lettuce, but I like the crunch that the cabbage gives!

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