Yesterday Ross was able to come home for lunch in the middle of the work day. Given that school starts for both of us next week (he’s a teacher and students come back next week), it was a fun little surprise to end the last Monday of the summer. It was only appropriate that I sent us both back to work with a light, summer-inspired meal.
BBQ Chicken Cobb Salad
- 1.5 cups romaine lettuce, chopped
- 3 oz. boneless, skinless chicken breast, diced
- 2 tablespoons BBQ sauce
- 2 slices turkey bacon, chopped
- 1 hardboiled egg white, chopped
- 1/4 c. grape tomatoes, chopped
- 1/4 avocado, diced
Brush one tablespoon of the BBQ sauce on the chicken breast. You can either grill or bake (I baked, as I find it yields very moist and tender chicken). If you bake the chicken, bake at 350 degrees for around 25 minutes.
Prepare turkey bacon according to package directions.
To assemble salad, layer the various toppings on top of the lettuce and then drizzle the last tablespoon of BBQ sauce as the salad “dressing”. Grab a fork and eat up!
Nutrition Information: approximately 280 calories, 9.6 g fat, 18.8 g carbohydrates, 3.8 g fiber, 27.5 g protein.