Rotisserie Chicken Cobb Salad Recipe

Prepare chicken

Remove skin from the rotisserie chicken (reserve if you like for extra crisp topping), shred the meat into bite‑sized pieces until you have about 3 cups. Keep chilled.

Cook and prepare bacon

Cook alder smoked bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain and cool, then crumble or chop into bite sized pieces. You should have bacon from 6 slices.

Toast hazelnuts

Toast hazelnuts in a dry skillet over medium heat for 3–5 minutes, shaking the pan, until fragrant and lightly browned. Let cool, then coarsely chop to yield about 1 ounce.

Prepare eggs

Place eggs in a small saucepan, cover with cold water, bring to a gentle boil, then simmer 9–10 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes, peel and quarter each egg.

Chop produce

Halve the cherry tomatoes. Dice the avocado just before assembling and toss with a pinch of salt and a few drops of lemon juice if desired to slow browning. Slice or chiffonade the fresh basil for garnish.

Assemble salad

In a large serving bowl or platter, spread the 6 cups mixed greens as a base. Arrange shredded rotisserie chicken, halved tomatoes, diced avocado, quartered eggs, crumbled bacon, blue cheese crumbles and toasted hazelnuts in rows or scattered evenly over the greens. Sprinkle the 1 tsp salt and 1 tsp freshly ground black pepper evenly over the salad components. Finish with the basil chiffonade.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), and 1/4 cup buttermilk until smooth.

Stir in 1 oz crumbled blue cheese, 1 tsp white wine vinegar, 1 tsp lemon juice, 1/2 tsp grated garlic, 1/4 tsp salt and 1/4 tsp black pepper. For a smoother dressing, mash some of the blue cheese into the base with the back of a spoon or pulse briefly in a blender. Adjust consistency with more buttermilk if needed. Taste and adjust seasoning.

Chill the dressing in the refrigerator for at least 10 minutes to let flavors meld. Stir again before serving.

In a blender or using an immersion blender, combine 2 tbs white wine vinegar, 1/4 cup packed fresh basil leaves, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Pulse to blend.

With the blender running, slowly stream in 1/4 cup extra virgin olive oil until emulsified into a bright green vinaigrette. Taste and adjust with additional salt, pepper or a touch more honey or vinegar to balance acidity.

Transfer to a small jar and refrigerate until serving. Shake or stir before using.

Serve the salad with both dressings: drizzle blue cheese dressing sparingly over individual portions or across the assembled salad (about 2–3 tbs per serving), and offer basil vinaigrette on the side or lightly drizzle (about 1–2 tbs per serving) so guests can choose. Gently toss if you prefer a combined dressing, or serve composed so components remain distinct.

Garnish with additional blue cheese crumbles and a few extra basil leaves if desired. Serve immediately so avocado stays fresh and greens remain crisp.