Cobb Salad with Green Goddess Dressing

Added to Recipes on Wed 10/14/2009

Serves 4

Green Godess Dressing:
1/4 cup Silk Unsweetened
3 oz silken tofu (1/4 block)
1/4 cup mayonnaise
2 tbsp fresh lemon juice
2 tbsp fresh parsley leaves
2 green onions, green section only, chopped
8 large basil leaves, chopped
1 clove garlic, minced
1 tsp Dijon mustard
1/2 avocado
1/2 tsp salt
Freshly ground pepper

2 skinless, boneless chicken breasts, poached, cut into 1/2-inch cubes
2 avocados, peeled, halved, cut into 1/2-inch cubes
1 head romaine, leaves cut into 1/2-inch-wide strips
6 slices bacon, cooked until crisp, crumbled
2 medium tomatoes (3/4 lb), cut into 1/2-inch pieces
1/2 cup Roquefort cheese, crumbled
1 bunch watercress, coarse stems discarded
2 hard-boiled large eggs, halved and finely chopped
1/4 cup finely chopped fresh chives
Salt and freshly ground pepper, to taste

Prepare dressing. Place all ingredients in a blender or mini food processor and blend until smooth. Adjust salt and pepper. Chill until ready to serve.

Prepare four individual salads. Divide romaine lettuce and watercress among 4 large salad plates. Arrange remaining ingredients in sections or patterns on top of greens on each plate.  Sprinkle with salt and pepper. Serve Green Goddess Dressing on the side.

If one large salad is preferred, place romaine in a large salad bowl. Layer remaining ingredients in the order listed: chicken, avocado, bacon, tomatoes, Roquefort, watercress, eggs, chives, salt and pepper. Drizzle with dressing when ready to serve, or serve dressing on the side.

Nutrition Facts
(per serving, with dressing)

523 calories

31 g protein
18 g carbohydrate
38 g fat (65% calories from fat)
9 g saturated fat
179 mg cholesterol
1824 mg sodium
10 g fiber