Cobb Salad with Balsamic Vinaigrette |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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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. Add the oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the bacon drippings. Whisk and set aside. 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. Substitution: This classic dish can be made with almost any kind of lettuce. If you like a crunchier salad, use romaine. If you prefer tender greens, try Boston or Bibb. For a hit of pepperiness, opt for arugula or add a few leaves of radicchio or endive to your standard mix.
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