COOK the bacon in a medium skillet over medium heat until crisp,
about 8 mins. Transfer to a paper towel-lined plate. Transfer 1
tablespoon of the bacon drippings to a small bowl.
ADD the oil, vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper, to the
bacon drippings. Whisk and set aside.
SHRED the chicken, using your fingers or a fork, discarding the
skin. COMBINE the lettuce, cheese, tomatoes, avocado, onion, and
chicken in a large bowl.
CRUMBLE the bacon over the salad and serve with the vinaigrette.
Originally Submitted
1/24/2009
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