Rotisserie Chicken Cobb Salad

with herb vinaigrette

Boil eggs - Cover eggs with cold water and some salt. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. Roll egg against a hard, flat surface to break up shell and then peel. If making ahead of time, peel right before serving. (Can be done up to 5 days ahead)

Walnuts - If you’d like the walnuts toasted, put them in a skillet over medium heat. Heat, stirring constantly, until toasted and fragrant, 3 to 5 minutes. (Can be done up to 5 days ahead)

Make herb vinaigrette - Double if making Thursday’s meal. Combine vinegar, mustard, dried dill, and honey. Add olive oil while whisking. Add cilantro and garlic cloves and blend with an immersion blender. (If you prefer to make the vinaigrette by hand, you can finely chop cilantro and garlic and whisk them in.) (Can be done up to 4 days ahead)

Rotisserie chicken - Take meat off the bone and shred with a knife. If making Thursday night’s meal, shred chicken for that night as well and set it aside. (Can be done up to 3 days ahead)

Tomatoes / Lettuce - Prep as directed. Store separately. (Can be done 1 day ahead)

Peel and chop eggs. Chop avocados.

If you’d like the chicken warm, heat it in the microwave.

Form a bed of lettuce and layer all other ingredients on top - chicken, eggs, avocado, walnuts, carrots, and tomatoes. Let everyone dress their own salad (reserve half the vinaigrette if doubled for Thursday). Enjoy!