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Cobb Salad With Balsamic Vinaigrette

John Kernick
Serves 4 Hands-On Time: 25m Total Time: 25m

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. Transfer to a paper towel-lined plate. Transfer 1 tablespoon of the bacon drippings to a small bowl.
  2. Add the oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the bacon drippings. Whisk and set aside.
  3. Shred the chicken meat, using your fingers or a fork, discarding the skin and bones. Combine the lettuce, cheese, tomatoes, avocado, onion, and chicken in a large bowl. Crumble the bacon over the salad and serve with the vinaigrette.
By Sara Quessenberry,  June 2008
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Quick Tip

If pressed for time, use packages of presliced vegetables found at most supermarkets.

Nutritional Information

  • Per Serving
  • Calories 632Calories From Fat 69
  • Protein  36g
  • Carbohydrate  12g
  • Sugar  5g
  • Fiber  5g
  • Fat  49g
  • Sat Fat  15g
  • Sodium  1684mg
  • Cholesterol  131mg
What does this mean? See Nutrition 101.

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