Rotisserie-Chicken Cobb Salad

ACTIVE TIME: 20 MINUTES    

 TOTAL TIME: 20 MINUTES    

MAKES 4 SERVINGS

INGREDIENTS

DIRECTIONS

2  tablespoons extra virgin 

1.  In large bowl, combine oil and vinegar with salt and olive oil

pepper. Stir in plum tomatoes.

2  tablespoons red wine 

vinegar

2.  From rotisserie chicken, shred 3 cups of meat. Stir ½  teaspoon salt

meat into dressing along with avocado, bacon and ½  teaspoon pepper

crumbled blue cheese.

2  plum tomatoes, diced

1  rotisserie chicken

3.  Serve over 4 thick slices iceberg lettuce; top with 1  avocado, diced

grated hard-boiled egg.

4  slices cooked bacon, 

PER SERVING: About 425 calories, 37 g fat (9 g saturated), broken into pieces

27 g protein, 955 mg sodium, 12 g carbohydrates, 5 g fiber ¼  cup crumbled blue cheese

4  thick slices iceberg lettuce, 

  TEST KITCHEN TIP    We get it — some nights you need for serving

your roast chicken served faster than it can take to 1  hard-boiled large egg, 

cook from scratch. Enter the magical timesaver that is grated, for topping

a rotisserie chicken. Available at many supermarkets, it’ll al ow you to get dinner on the table in mere minutes.

MAKE AHEAD

Prep the carrots, peppers 

and onions and refrigerate in 

containers for up to two days.

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