Rotisserie Chicken Cobb Salad
with lemon basil dressing

Name: Rotisserie Chicken Cobb Salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Eggs; 1/2 Rotisserie chicken, meat shredded; 10 oz Tomatoes, cherry or grape, halved; 8 oz Lettuce, romaine, chopped; 1 Avocados, cubed; 2 oz Walnut halves; 3 leaves Basil; 1 stalk Green onions, green and white parts chopped and combined; 4 Tbsp Oil, olive; 1 Tbsp Lemon juice; 2 tsp Mustard, Dijon; 1/2 tsp Honey

Active: 25 Total: 25

Original GF Paleo Vegetarian

It’s hard to beat the mix of flavors, colors and textures in a classic cobb salad. To keep you out of the kitchen and enjoying the warm weather, this version uses a shortcut of rotisserie chicken.
Smarts: Both the rotisserie chicken and lemon herb dressing in tonight’s meal will be used again later in the week, so shred extra chicken and make double the dressing for tonight’s meal to save time.

Ingredients

Metric

Servings:

Rotisserie Chicken Cobb Salad:

Eggs - 4
Rotisserie chicken - 1/2 , meat shredded
Tomatoes, cherry or grape - 10 oz , halved
Lettuce, romaine - 8 oz , chopped
Avocados - 1 , cubed
Walnut halves - 2 oz

Lemon Herb Dressing:

Basil - 3 leaves
Green onions - 1 stalk , green and white parts chopped and combined
Oil, olive - 4 Tbsp
Lemon juice - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 1/2 tsp

Prep

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)
Make lemon herb dressing - Double if making Thursday’s meal. Chop basil and green onions. Combine basil, green and white parts of green onions, oil, lemon juice, mustard and honey in the bowl of a food processor. Blend until smooth. (Can be done up to 4 days ahead)
Rotisserie chicken - Take meat off the bone and slice with a knife. If making Wednesday 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)

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Make

Cube avocados and chop eggs.
Form a bed of romaine lettuce and layer all other ingredients on top - chicken, avocados, eggs, walnuts and tomatoes. Let everyone dress their own salad (remember to save half the dressing if doubled for Thursday). Enjoy!

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