Gem Lettuce and Rotisserie Chicken Cobb Salad with Avocado Green Goddess Dressing

by Rachael Ray Show Staff 9:00 AM, August 24, 2016

Aired August 24, 2016

Serves 4

12 slices meaty bacon
1 cup Greek yogurt
1 Haas avocado, scooped from skin
Juice of 1 lemon
2 anchovy filets, optional
2 cloves garlic
A handful each flat-leaf parsley, tarragon, dill and chives
2 scallions, whites and light greens, chopped
1 small Serrano chili, seeded and chopped
2 tablespoons white wine vinegar
Salt and pepper
2 tablespoons EVOO – Extra Virgin Olive Oil
1 pint cherry tomatoes or 12 to 14 cocktail tomatoes, halved
1/4 red onion, thinly sliced
3 heads gem lettuce or 1 head romaine, coarsely chopped
4 hard-boiled eggs, chopped and seasoned with Old Bay Seasoning or a few dashes of hot sauce
1 rotisserie chicken, meat pulled into bite-sized pieces
1 1/2 cups smoked blue cheese or your favorite blue cheese, crumbled


Preheat oven to 375°F. Place bacon on a slotted pan or wire rack inserted onto a rimmed baking sheet and bake to crisp and well-browned, 18 minutes. Cool and coarsely chop.
Combine yogurt, avocado, lemon juice, anchovies, garlic, herbs, scallions, chili pepper, vinegar, salt, pepper and EVOO in a high-power blender or food processor, and process the dressing to smooth.

In a small bowl, combine tomatoes and red onion.
To arrange salad, place lettuce leaves on a plate and top with dollops of dressing, tomatoes and red onion, chopped eggs, chicken, blue cheese and bacon bits. Pass extra dressing at table.