Categories: Salads- Salad Dressings- Slaw
Ingredients
- 1 large sweet onion
- 2 tsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 (5 oz.) pkg. arugula, thoroughly washed
- 2 cups chopped or shredded roasted chicken
- 2 avocados, sliced
- 1 cup drained and chopped jarred roasted red bell peppers
- 4 fully cooked bacon slices, chopped
- 4 oz. crumbled goat cheese
- Yogurt-Basil Vinaigrette:
- 1/2 cup plain fat-free yogurt
- 1/4 cup olive oil
- 2 Tbsp. chopped fresh basil
- 2 Tbsp. red wine vinegar
- 1 Tbsp. honey
- 1/2 tsp. salt
- 1/8 tsp. pepper
Directions
- Cut onion into 1/4-inch thick slices. Brush with olive oil, and sprinkle with salt and pepper. Heat a grill pan over medium-high heat; cook onion slices 4 to 5 minutes on each side or until lightly charred and tender.
- Arrange arugula on a serving platter; top with onions, chicken, and next 4 ingredients. Drizzle with Yogurt-Basil Vinaigrette.
-
Variation:
-
Salmon Cobb Salad: Omit chicken. Season 4 (4 oz.) salmon fillets with 3/4 tsp. salt and 1/4 tsp. pepper. Cook salmon, covered, in 1 Tbsp. hot olive oil in a large skillet over medium heat 8 to 10 minutes on each side or until done. Proceed with recipe as directed.
-
Yogurt- Basil Vinaigrette:
- Whisk together all ingredients. Serve immediately, or cover and chill up to 8 hours. If chilled, let stand at room temperature 30 minutes before serving.