Cobb Salad with Greek Yogurt Dressing

From a reel by Gett Strong Performance — watch the original

Ingredients

• 765g romaine salad mix
• 100g red onion
• 90g canned chicken
• 80g tomato
• 65g hard boiled egg
• 50g turkey bacon
• 170g fage 0% greek yogurt
• 30g hellman’s light mayo
• 2 tsp dijon mustard
• 1 tbsp red wine vinegar
• 1 clove garlic
• 1 tsp worcestershire sauce
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. Boil eggs in water for 12 minutes.
2. Fry the turkey bacon until it reaches a crispy texture.
3. Combine all dressing ingredients in a blender and process until smooth.
4. Chop the tomato, boiled egg, bacon, and onion into small pieces.
5. In a large bowl, combine the romaine, diced vegetables, and canned chicken.
6. Pour the dressing over the salad and toss to coat evenly.