This variation on a Cobb Salad makes a filling and tasty low carb meal that comes together quickly if the chicken and bacon are cooked in advance.
Makes 4 servings
1 lb boneless, skinless chicken breast
4 slices cooked bacon
4 oz crumbled blue cheese
10 oz romaine lettuce
1 pint cherry tomatoes
1 green pepper
1/4 red onion, chopped
4 tbsp olive oil
1 tbsp + 1 tsp red wine vinegar
1/2 tsp Dijon mustard
Salt and pepper to taste
- Fry bacon.
- Poach chicken by placing in water to cover, bringing to a boil and then simmering for 10 minutes or until cooked throughout.
- Place romaine lettuce in bowl and top with bacon, blue cheese, green pepper and red onion.
- Whisk together olive oil, red wine vinegar and Dijon mustard in a small bowl, adding salt and pepper to taste.
- Pour dressing over salad and top with remaining ingredients.