I know I've done a chicken Cobb salad in the past (Click here for Cobb Salad (Jo's Version) With Avocado Garlic Dressing) but this one is different enough that it needs its own post.
Cobb salads are a fantabulous idea when you are looking for something healthy, hearty, and filling. I mean... it's a salad (can't get much more healthy than that) and it's got egg, shrimp, bacon, avocado.... all sorts of of yummy things that also happen to be pretty darn filling.
The buttermilk dressing only takes 2 seconds to whip up and is SO SO SO good. I'm definitely adding this to my favorite dressings list.
According to Myfitnesspal, one serving of this (recipe makes 4 servings) is:
Salad - 400 calories, 21 carbs, 24 fat, 30 protein, 7 fiber
Dressing (2 Tbsp) - 43 calories, 2 carbs, 3 fat, 1 protein, 0 fiber.
All together = 443 calories, 23 carbs, 27 fat, 31 protein, 7 fiber.
Feel free to change up the veggies according to your own taste, just keep in mind that it will change the nutritional counts.
Shrimp Cobb Salad With Light Buttermilk Dressing
Light Buttermilk Dressing
1/2 cup light mayo
1/4 cup 0 fat, plain, Greek yogurt
1 Tbsp lemon juice
1 clove garlic, minced
sprinkle salt & pepper
1 tsp onion powder
1 Tbsp dried parsley
1 pkg Stevia (or other sugar replacement)
1/2 cup 1% buttermilk
16 cups baby spinach/lettuce mix
8 slices bacon, cooked and diced
24 grape tomatoes, halved
1 medium cucumber, diced
32 shrimp, cooked
4 boiled eggs, diced
3/4 cup red onion, finely diced
1 medium avocado, diced
8 Tbsp light feta, crumbled
Prepare the dressing - In a small mixing bowl, whisk together all dressing ingredients EXCEPT buttermilk. When smooth, slowly whisk in the buttermilk, a little at a time, until all of it is incorporated.
Chill until ready to use.
Prepare salad - Place 4 cups of the mixed greens on a serving plate. Place 1/4 of the rest of the ingredients, in lines across the top of the greens, in order of the ingredient list. (2 slices of the chopped bacon, 6 halved grape tomatoes, 1/4 of the cucumber, 8 of the shrimp, 1 chopped egg, scant 1/4 cup of the onions, and 1/4 of the chopped avocado.)
Repeat 4 more times.
Sprinkle each plate with 2 Tbsp of the crumbled feta.
Lastly, drizzle each plate with 2 Tbsp of the light buttermilk dressing.
Note - the dressing make about 1 cup's worth. You will have some left over because you are only using about 1/2 cup to make the 4 salads. Use it as a veggie dip or on your own favorite salad.
It's sooooo tasty! (Plus only 43 calories for 2 Tbsp. Yay!) Again, feel free to use more on the salads but it will affect the nutritional counts.
You can also toss this all together in a large mixing bowl but it won't look quite as fancy. :)
FYI - The dressing improves if it has time to sit so the flavors can blend BUT it is also good if you make it and use it right away. The first time I made it, I prepared it at the same time as the salad. The second time I made it a few hours ahead. It was definitely a much stronger flavor after it had sat.
We're sharing at these fabulous linky parties - The Chicken Chick, Joy Love Food, Memories By The Mile, Hun... What's For Dinner?, Simple Life of a Fire Wife, Lou Lou Girls, New Mrs Adventures, Anyonita Nibbles, Carole's Chatter