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

1. 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.
2. Arrange arugula on a serving platter; top with onions, chicken, and next 4 ingredients. Drizzle with Yogurt-Basil Vinaigrette.

3. Variation:

4. 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.

5. Yogurt- Basil Vinaigrette:

6. 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.

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