Recipe Redo (Guilt-Free!): Robert Pattinson’s Cobb Salad

11/11/2013 at 12:07 PM ET

Hungry Girl Robert Pattinson Healthy Cobb Salad Recipe
Courtesy Hungry Girl

Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating.

She is also the author of eight Hungry Girl cookbooks, five of which debuted at number one on the New York Times Best Sellers list. Read her PEOPLE.com blog every Monday for slimmed-down celebrity recipes and more.

Want to eat like a sparkly, brooding vampire? Of course, I’m talking about Robert Pattinson, the man who played the Twilight saga’s Edward Cullen. But no, this recipe doesn’t involve sinking your fangs into K. Stew’s neck. (Halloween is over, people!)

While shooting Breaking Dawn in Baton Rouge, Rob fell in love with this Cobb Salad made at a local gourmet deli. I can’t say I blame him. Who wouldn’t go nuts for a salad topped with avocado, bacon and blue cheese? The problem is that salads like this can often have sky-high calorie counts, due to the slew of heavy toppings.

So when I wanna chow down like the mega star, I throw together this lightened-up version of the classic Cobb salad. It’s packed with protein but not a lot of fat (and definitely none of the traditional vampire food).

‘Til next time… Chew the right thing!

HG’s Crazy for Cobb Salad 
Serves 1

1 4-oz. raw boneless skinless chicken breast cutlet, pounded to ½-inch thickness
½ tsp. salt-free seasoning mix
4 cups chopped romaine lettuce
½ cup chopped and seeded tomato
2 hard-boiled egg whites, chopped
1 tbsp. crumbled blue cheese
1 tbsp. pre-cooked crumbled bacon
½ oz. (about 2 tbsp.) chopped avocado
2 tbsp. low-fat vinaigrette dressing

1. Bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat. Season chicken with seasoning mix and sauté until cooked through, about 3 minutes per side.

2. In a large bowl, combine lettuce with remaining ingredients except dressing.

3. Slice chicken and add to the salad. Top with dressing, or serve with dressing on the side.

In 1 serving (entire recipe): 325 calories, 11g fat, 730mg sodium, 16.5g carbs, 6g fiber, 9g sugars, 41g protein

FILED UNDER: Food Blog , Hungry Girl , Recipes

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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