High-Protein COBB PASTA SALAD

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Servings

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½ lb of cooked orecchiette pasta

4 slices of crispy cooked bacon, crumbled

3 hard-boiled eggs, grated

1 bundle of chives, chopped

2 bundles chopped scallions, sliced thin

¼ red onion, diced

2 pints of grape tomatoes, quartered

2 cups romaine, shredded

½ rotisserie chicken pulled apart

2 to 3 ounces of blue cheese crumbled

1 ripe avocado

⅓ cup extra virgin olive oil

3 tbsp fresh lemon juice

1½ tbsp honey

¾ tsp kosher salt

½ small shallot

1 tsp dijon mustard

3 tbsp low-fat Greek yogurt or sour cream

3 tbsp milk of choice

Add all the salad ingredients to a large bowl.

Add all the dressing ingredients to a blender and blend until smooth.

If the dressing is too thick, you can add a few tbsp of water or milk.

Dress and toss the salad right before serving.

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