Cobb Salad
Portion Size: 2 oz. (⅓ c.) chicken or turkey and bacon, 1 c. salad mixture
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 pound chicken or turkey, cooked and diced | Trim all visible fat and skin |
| 6 slices bacon | |
| 2 small heads of lettuce | |
| 2 tomatoes, chopped and seeded | |
| ¾ cup blue cheese, crumbled | |
| 2 avocados, peeled, pitted and diced | Optional |
| 1 bunch of green onions, chopped | |
| ½ cup sliced black olives | |
| 8 ounces low fat dressing of choice |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook over medium heat until evenly browned. Place bacon in large deep skillet. Drain fat. Crumble and set aside. | Cook until internal temperature reaches 145°F for 15 seconds. |
| 2 | Shred lettuce into small plates | |
| 3 | Evenly divide bacon, blue cheese, green onion, olives, tomatoes, and avocados on top of lettuce. Top with dressing. | Use within 2 hour or chill maintaining internal temperature at 41°F. |
Posted in Chicken Lunch Recipes, Lunch Entrée
