American · dinner
Big Chicken Cobb Salad
A knife-and-fork salad that is truly dinner, using leftover rotisserie chicken from earlier.
- Total time
- 20 min
- Serves
- 2
- Est. cost
- $19
Ingredients
For 2 servings
Meat & poultry
- rotisserie chicken½
- bacon6 slice
Produce
- romaine lettuce2 head
- avocado2 piece
- cherry tomato½ cup
- green onion1 bunch
Dairy & eggs
- egg4
- blue cheese crumbles½ cup
Sauces & condiments
- ranch dressing4 tbsp
Method
- 1
Boil eggs 10 minutes, then chill in cold water and peel.
- 2
Cook bacon in a skillet over medium heat 8 minutes until crisp; crumble.
- 3
Chop romaine and arrange on two large plates.
- 4
Shred chicken; slice avocado and eggs; halve tomatoes.
- 5
Arrange everything in rows over the lettuce with blue cheese and green onion.
- 6
Drizzle with ranch, choosing a brand with no added sugar.
Kitchen note
Start the eggs first and cook bacon while they boil.Approximate per serving: 690 calories, 50g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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