Cobb Salad With Balsamic Vinaigrette

Cobb Salad With Balsamic Vinaigrette
John Kernick

Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

8
slices bacon
2
tablespoons
extra-virgin olive oil
2
tablespoons
balsamic vinegar
kosher salt and pepper
1
2 1/2- to 3-pound rotisserie chicken
2
heads green-leaf lettuce, torn into pieces
4
ounces
blue cheese, crumbled
1
pint cherry tomatoes, cut in half
1
avocado, chopped
1
small red onion, chopped

Directions

  1. Cook the bacon in a medium skillet over medium heat until crisp, about 8 minutes.
  2. Transfer the bacon to a paper towel–lined plate. Transfer 1 tablespoon of the drippings to a small bowl.
  3. Add the oil, vinegar, and ¼ teaspoon each salt and pepper to the bacon drippings. Whisk and set aside.
  4. Shred the chicken meat, using your fingers or a fork, and discard the skin and bones.
  5. Combine the lettuce, cheese, tomatoes, avocado, onion, and chicken in a large bowl. Crumble the bacon over the salad and serve with the vinaigrette.
Sara Quessenberry
May 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 69 %
  • Protein 36 g
  • Carbohydrate 12 g
  • Sugar 5 g
  • Fiber 5 g
  • Fat 49 g
  • Sat Fat 15 g
  • Sodium 1684 mg
  • Cholesterol 131 mg
What does this mean? See Nutrition 101.