Rotisserie Chicken Cobb Salad
Ingredients
Cobb Chicken Salad
-
1
medium
rotisserie chicken, deboned and shredded
-
4
hard-boiled eggs, diced
-
4
strips
thick-cut cooked bacon, chopped
-
1
cup
cherry tomatoes, halved
-
⅓
cup
red onion, finely diced
-
1
cup
yellow corn
-
salt and pepper, to taste
-
6-8
cups
chopped romaine
Greek Yogurt Blue Cheese Dressing
-
½
cup
plain Greek yogurt
-
2
oz.
blue cheese crumbles
-
½
teaspoon
apple cider vinegar
-
1
tablespoon
lemon juice
-
1
tablespoon
water
-
⅛
teaspoon
black pepper
-
⅛
teaspoon
salt, or to taste
Instructions
- Debone and shred the rotisserie chicken.
- Prepare hard-boiled eggs by boiling them for 8 minutes, then transfer to an ice bath for 5 minutes before peeling and chopping.
- Halve the cherry tomatoes and finely dice the red onion. If using frozen corn, thaw it; if using canned corn, drain and rinse it.
- Pan-fry the bacon until crispy, then chop it and set aside.
- In a large bowl, combine the shredded chicken, hard-boiled eggs, bacon, cherry tomatoes, red onion, and yellow corn. Toss to combine.
- Add the Greek yogurt blue cheese dressing and toss again. Season with salt and pepper to taste.
- Serve immediately with romaine lettuce or store separately for meal prep.
Nutrition Facts (estimated)
Servings
6
Calories
325
Total fat
11g
Total carbohydrates
11g
Total protein
45g
Sodium
0mg
Cholesterol
0mg
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