WEST COAST COBB SALAD

Yield: 4 servings
Serving size: 1/4 of recipe

Nutritional Information Per Serving:
Calories: 413; Protein: 40 g; Sodium: 838 mg;
Cholesterol: 166 mg; Carbohydrates: 27 g; Fat 16 g
Exchanges: 4 Lean Meat, 4 Vegetable, 2 Fat
INGREDIENTS

- 12 cups torn romaine lettuce
- 2 cups diced grilled chicken breast or roast turkey
- 1 cup diced tomato
- 1 cup diced avocado
- 1 medium carrot, shredded with a potato peeler
- 1/2 cup chopped red onion
- 2 hard boiled eggs, chopped
- 4 slices turkey bacon, cooked and crumbled
- 3/4 cup shredded nonfat or reduced-fat Monterey Jack cheese
- 1/4 cup chopped walnuts
- 3/4 cup nonfat or light ranch or olive oil vinaigrette salad dressing

DIRECTIONS

Arrange a quarter of the salad greens over the bottoms of each of 4 plates. Top the lettuce on each plate with a quarter of the chicken or turkey and a quarter of the tomato, avocado, carrot, and onion.

Sprinkle each salad with some of the egg, bacon, cheese, and walnuts. Serve immediately accompanied by the dressing.