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Cobb Salad with Balsamic Vinaigrette

Photo: John Kernick; Styling: Sara Quessenberry
Prep time 25 mins
Yield Makes 4 servings


  • 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

Nutrition Information

  • calories 632
  • caloriesfromfat 69 %
  • protein 36 g
  • carbohydrate 12 g
  • sugars 5 g
  • fiber 5 g
  • fat 49 g
  • satfat 15 g
  • sodium 1684 mg
  • cholesterol 131 mg

How to Make It

  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.