Skinny Cobb Salad

1. Spray a large pan with cooking spray and preheat over medium/high heat.
2. Add the bacon into the pan and cook until crispy, about 2-3 minutes per side. Blot the cooked bacon on a paper towel and set aside to cool.
3. Spray a small pan with cooking spray and set to medium/high heat. Pour the egg whites in and stir, like scrambled eggs, until lightly brown and cooked. Transfer to a plate to cool.
4. Mix together the chopped lettuce and coleslaw mix, dividing evenly between plates or bowls.
5. Chop the tomato and divide it evenly between bowls, arranging into a neat line on the far left side of the salad.
6. Dice the green onions and arrange them in a row beside the tomato.
7. Chop the chicken and arrange it beside the green onion.
8. Divide the feta evenly and align it in a row next to the chicken.
9. Take the cooled strips of bacon and crumble 2 pieces per plate in a row next to the chicken,
10. Grab the cooled egg whites, giving them a quick chop if they have all stuck together, and divide them evenly in a row beside the crumbled bacon.
11. To finish it all off, chop the avocado and arrange it at the very end, next to the egg whites.
12. For the dressing, in a small food processor, combine the ranch dressing and Greek yogurt. Blend until smooth and well mixed. If the dressing is too thick for your liking, add water ½ tablespoon at a time until the desired consistency is reached.
13. Drizzle the salad with the Ranch Greek yogurt dressing and serve.

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