Southwestern Cobb Salad

For a quick no-cook meal, substitute diced rotisserie chicken or leftover turkey breast, use pre-cooked bacon you can just zap in the microwave, and you can even buy pico de gallo.

Vinaigrette:

3 Tbsp white wine vinegar
1 tsp honey
3/4 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp ground red pepper
2 tablespoons canola oil


Salad:

3 slices bacon, cooked and crumbled
8 oz skinless, boneless turkey or chicken breast cut into 1/2 inch pieces (I marinated the chicken in Wegmans Rosemary balsamic marinade before cooking.)
1/4 tsp salt
8 cups torn romaine lettuce
1/2 C pico de gallo
1/2 C diced avocado, optional
1/2 C (2 oz) favorite cheese
1/4 C chopped green onions
1 (15oz) can black beans, rinsed and drained

To prepare vinaigrette, combine all ingredients in a medium bowl and whisk to combine, or place in a jar and shake. Set aside.

To prepare salad, heat a skillet to medium high heat. Spray with cooking spray. Sprinkle turkey or chicken with salt and add to pan. Sauté until done, about 4 minutes.

Arrange 2 C lettuce on each of 4 plates and divide ingredients among them. If you want to be specific, each serving should have about: 2 teaspoons bacon, 5 tablespoons turkey or chicken, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans.

Drizzle vinaigrette evenly over salads. Serves 4.

Nutrition Facts per serving: calories: 293, fat: 13.6g, protein 22.4g, carbs: 19.9g, fiber: 6.6g,

Weight Watchers Points: 7

Source: Cooking Light