Cobb Salad with Balsamic Vinaigrette

Cobb Salad with Balsamic Vinaigrette Recipe
Photo: John Kernick; Styling: Sara Quessenberry

Recipe from

Recipe Time

Prep: 25 Minutes

Nutritional 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

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

Preparation

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.

Note:

Sara Quessenberry,

June 2008
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