Cobb Salad with Balsamic Vinaigrette

Photo: John Kernick; Styling: Sara Quessenberry
Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 632
  • Calories from fat: 69%
  • Protein: 36g
  • Carbohydrate: 12g
  • Sugars: 5g
  • Fiber: 5g
  • Fat: 49g
  • Saturated fat: 15g
  • Sodium: 1684mg
  • Cholesterol: 131mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cobb Salad with Balsamic Vinaigrette Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy