Today’s Figure Friendly Recipe comes from The Food Network. It’s Rachel Ray’s take on the Cobb Salad. Now traditionally, a Cobb Salad includes lettuce, however, not this one! If you’re doing the whole low-carb thing, this recipe is for you. It’s a Cobb Salad – but it’s Double the Meat and Hold the Lettuce!

All You’ll Need (it looks like a lot, but it’s really not that bad):

3 cloves garlic, finely chopped
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
2 tablespoons hot sauce, eyeball it
4 tablespoons Worcestershire sauce, eyeball it
4 tablespoons red wine vinegar
1/3 cup extra virgin olive oil, plus some for drizzling
2 pounds flank steak
8 pieces “thin cut” chicken breast cutlets
2 slightly under ripe Hass avocados – dark skinned, but still firm
2 vine ripe tomatoes cut into wedges
2 bunches watercress, trimmed and roughly chopped
8 strips bacon, thick sliced
1 lemon, zest and juiced
1 tablespoon Dijon mustard
Salt and pepper
1/3 pound blue cheese, crumbled (recommended Maytag Blue)

All You Do:

Heat a grill pan or outdoor grill to high heat.

Mix garlic, steak seasoning, hot sauce, Worcestershire sauce and vinegar. Whisk in the extra-virgin olive oil. Divide the mixture between 2 shallow dishes. Add the flank steak to one and the thin chicken cutlets to the other. Toss to coat all of the meats thoroughly and marinate for 5 minutes.

While the flank steak and chicken are marinating, cut the avocados in half lengthwise cutting around the pit. Separate the halves then, using a spoon, scoop out the pit, then use the spoon to scoop the avocado from its skin. Chop the avocado flesh into bite size pieces add to a mixing bowl. Add the tomatoes, watercress and crisp chopped bacon. Dress the salad with the juice of 1 lemon and a generous drizzle of extra-virgin olive oil, salt and pepper.

Grill flank steak 6 to 7 minutes on each side. Grill the thin cut chicken cutlets 3 to 4 minutes on each side. Remove both meats from the grill to a cutting board to rest for about 5 minutes. Thinly slice the flank steak on an angle, cutting the meat against the grain. Cut the chicken into thin strips. Add both meats to a platter or dinner plates. Top the meats with a mound of the salad. To make the dressing, combine in a small bowl the lemon zest and juice, Dijon mustard, salt, pepper, crumbled blue cheese, whisk in 3 tablespoons EVOO. Pour the dressing over the salad. Eat and enjoy the lack of lettuce getting in your way!

A Cobb Salad is usually a big mound of lettuce topped with strips of chopped chicken, bacon, avocado, tomatoes, hardboiled egg and blue cheese. I love it, but I’ve noticed that once I mix it up and start eating, my fork is busy fishing around the lettuce trying to catch all the chicken and bacon. So, I decided to hold the lettuce. I did add some watercress, but that’s for its great peppery flavor!

Enjoy!

Post Tags: carbohydrates, cobb-salad, recipes

 

Additional Reading:
• Healthy Green Bean Salad
• Foods That Are Good For You, but…
• A Test of Your Fast Food Knowledge
• Balsamic Chicken and Vegetables Recipe
• Diet Myths – Learn the Facts!

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