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
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