Saturday, January 31, 2009

Cobb Salad with Balsamic Vinaigrette

8 slices bacon
2 TBSP balsamic vinegar
salt and pepper
1 2-3 pound rotisserie chicken
2 heads green leaf lettuce torn
4 oz blue cheese crumbled
1 pint cherry tomatoes
1 avocado, chopped
1 small red onion, chopped

Cook bacon until crisp. Transfer 1 TBSP of bacon drippings to a small bowl. Add EVOO, vinegar, 1/4 tsp salt, 1/4 tsp pepper to bacon drippins. Whisk and set aside.
Shred chicken.
Combine lettuce, cheese tomatoes, avocado, onion and chicken in bowl. Crumble bacon over salad and serve with vinaigrette.

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