Rotisserie Chicken Cobb Salad
with herb vinaigrette
With plenty of color and texture, this classic Cobb Salad uses shortcut rotisserie chicken and a homemade herby vinaigrette. We last featured this salad in 2021.
Smarts: This is a great salad to serve bar-style. Set everything out and let everyone assemble and dress their own salads.
- Eggs - 4
- Carrots - 5 oz , shredded (look for pre-shredded)
- Bacon - 6 strips , chopped
- Walnuts, halves or pieces - 1/2 cup
- Rotisserie chicken - 1/2 , meat shredded
- Tomatoes, cherry or grape - 1 cup , halved
- Lettuce, romaine - 8 oz , chopped (sub green leaf or iceberg)
- Avocados - 1 , cubed
- Vinegar, white wine - 1 1/2 Tbsp
- Mustard, Dijon - 1 Tbsp
- Honey - 1/2 tsp
- Oil, olive - 3 Tbsp
- Fresh herbs - 1 Tbsp , finely chopped (Any combination of parsley, chives and dill; sub dried)
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 eggs 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)
Carrots (if not pre-shredded) / Bacon - (If prepping right before serving, get bacon cooking while continuing with prep.) Prep as directed. Store separately. (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 - Combine vinegar, mustard, and honey. Add olive oil while whisking. If you'd like a completely smooth vinaigrette, add herbs and blend with an immersion blender. (You can also just finely chop the herbs by hand and whisk them in.) (Can be done up to 5 days ahead)
Rotisserie chicken (if not already prepped from Monday) - Take meat off the bone and shred with a knife.
Heat a skillet over medium heat. Add bacon and cook until bacon is crisp, 6 to 8 minutes. Transfer bacon to a paper towel-lined plate while preparing the rest of the salad.
While bacon cooks, peel and chop eggs.
If you’d like the chicken warm, drain off all but a thin layer of bacon grease from the pan and saute the chicken until heated through. (You can also serve the chicken chilled or at room temperature if you prefer.)
Form a bed of lettuce and layer all other ingredients on top - chicken, bacon, eggs, avocado, walnuts, carrots, and tomatoes. Drizzle dressing over top. Enjoy!