Rotisserie-Chicken Cobb Salad
20m prep 0s cook 20m ready
A quick and hearty Cobb salad made with rotisserie chicken, avocado, bacon, blue cheese, and a simple vinaigrette, served on iceberg lettuce.
Ingredients
- 29.6 ml extra virgin olive oil
- 29.6 ml red wine vinegar
- 2.46 ml salt
- 2.46 ml pepper
- 2 plum tomatoes diced
- 1 rotisserie chicken
- 1 avocado diced
- 4 cooked bacon broken into pieces
- 59.1 ml crumbled blue cheese
- 4 iceberg lettuce for serving
- 1 hard-boiled large egg grated, for topping
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 39.9 mg
- Iron: 0.99 mg
- Magnesium: 22.8 mg
- Phosphorus: 108 mg
- Potassium: 375 mg
- Zinc: 0.9 mg
Let's Cook
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Step 1.
In a large bowl, whisk together 2 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, ½ teaspoon salt, and ½ teaspoon pepper until combined. Stir in the diced plum tomatoes and let them marinate while you prepare the remaining ingredients.
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Step 2.
Shred 3 cups of meat from the rotisserie chicken, discarding skin and bones. Add the shredded chicken to the bowl with the dressing and tomatoes, along with the diced avocado, crumbled bacon pieces, and ¼ cup crumbled blue cheese. Stir gently until everything is evenly coated.
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Step 3.
Place 4 thick slices of iceberg lettuce on serving plates. Spoon the chicken mixture over the lettuce, dividing evenly. Top each serving with grated hard-boiled egg and serve immediately.
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