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 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. 

Tomatoes / Lettuce / Avocados - Prep as directed.

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!