companion blog to the e-book the 24/7 Low Carb Diner

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Sunday, July 19, 2015

Southwestern Cobb Salad

A couple of days ago, I invited my close friend, Donna, over to lunch. She has recently undergone thyroid surgery and is now battling her weight. We chose to sty away from the restaurant scene where it is tough to know what you are getting. I prepared this low calorie Cobb salad for us to share. It was quite yummy. The carbs are a little high..but just a bit and they do come from healthy sources. (veggies!) We didn't quite finish the veggies, so I am pretty sure we were more around 10 carbs per salad. I like serving guests this way, because they can pick and choose which ingredients they prefer to add to their plate.

I lined up all that beautiful food in a neat little serving/cooking dish my son Pearson got me for Mother's Day. He knows I love Wilton Armetale. This is officially a warming tray for the grill, but I see all sorts of uses for it. We love it for fajitas. I have baked foccacia bread in it as well.  It does make a beautiful presentation for this Cobb salad, even though it never went into the oven or on the grill. This type salad also looks amazing on a square plate or rectangular platter. Get creative.

Southwestern Cobb Salad for Two

8 oz chicken breast
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp onion powder
4 strips turkey bacon
1 Roma tomato
2 slices red onion
1 stalk celery
1/3 cup diced green bell pepper
1/4 cup fresh cilantro
2 mini bell peppers
4 tbsp sour cream
4 tbsp green salsa
4 cups Romaine lettuce, finely chopped or torn

Trim fat from chicken breast and dice it into bite sized pieces. Place it in a non stick skillet. Sprinkle with chili powder, cumin and onion powder. Stir while cooking until no pink remains. Fry the turkey bacon in the same skillet until lightly brown. Set aside to cool and crisp.

Finely dice the tomato, onion, celery and green bell pepper. Mince the cilantro and dice the mini peppers. Arrange the meat and vegetables in rows on a serving platter. Fill small bowls with sour cream and salsa verde.

Shred Romaine lettuce and arrange it on serving plates. Allow each person to serve themselves from the vegetable and meat platter. Top with sour cream and salsa.

Serves 2: 308 calories  13 g net carb

This is just one of those light summer salads that make the heat almost bearable. Keep cool and enjoy!

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