Photo by: Photo: John Kernick; Styling: Sara Quessenberry

Cobb Salad with Balsamic Vinaigrette

  • Yield: Makes 4 servings


  • 8 none slices bacon
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • none Kosher salt and pepper
  • 1 none 2 1/2- to 3-pound rotisserie chicken
  • 2 none heads green leaf lettuce, torn into pieces
  • 4 ounces blue cheese, crumbled
  • 1 none pint cherry tomatoes, cut in half
  • 1 none avocado, chopped
  • 1 none small red onion, chopped


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.

Nutritional Information

Amount per serving
  • Calories: 632none
  • Calories from fat: 69%
  • Protein: 36g
  • Carbohydrate: 12g
  • Sugars: 5g
  • Fiber: 5g
  • Fat: 49g
  • Saturated fat: 15g
  • Sodium: 1684mg
  • Cholesterol: 131mg

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Cobb Salad with Balsamic Vinaigrette Recipe