30 October, 2015
Cobb Salad Tacos
I am not much of a salad eater. I don’t mind them, they are just not my first choice when out to eat…or if I’m cooking at home, haha. But this recipe for Cobb Salad Tacos sounded intriguing to me. AND, they are a Cooking Light recipe and only have 365 calories for 2 tacos!
These tacos have all the ingredients of a Cobb salad…diced eggs, bacon, chicken, lettuce, tomatoes, avocados and a dressing! Since there are so many components, the preparation time is a little lengthy at 40 minutes. But I thought it was well worth it.
You start out by hard boiling your eggs and cooking your bacon. Reserve the drippings and saute your shallots and garlic in it. You then add vinegar, oil and mustard to the garlic and shallots and stir to combine. Add rotisserie chicken to the mixture and toss to coat (YUM!). Combine mayo and buttermilk in separate bowl and add blue cheese (or gorgonzola).
Now it’s time to assemble! Start with the chicken and then top with lettuce, tomato, avocado, bacon, egg and then drizzle with the dressing. These tacos are no joke in size, they are BIG!
I wasn’t sure how I was going to feel about eating eggs on tacos. It sounded kind of weird to me. But I’m happy I gave it a try, as these tacos were tasty! The chicken was juicey and had an awesome vinegar taste to it. The veggies, egg and bacon were a meal in themselves and really brought the “salad” element to the taco. The dressing was super flavorful and added a refreshing end to the dish.
The only modification I made to this recipe was using flour tortillas instead of corn. I know it adds more fat and calories to the dish, but it’s what I prefer. I try to get tortillas that have around 90 calories.