Spit-Roasted Chicken Cobb Salad

Name: Spit-Roasted Chicken Cobb Salad
Yield: Serves 4 to 6
Ingredients: ¾ cup mixed chopped fresh herbs (basil, chives, Italian parsley, tarragon, chervil, marjoram); Salt and freshly ground black pepper; ½ cup blue cheese, rindless, crumbled; 2 ripe avocados, peeled, pitted, chopped into ½-inch cubes; 4 hard-boiled eggs, shelled, quartered; 1 small head romaine lettuce, cored, stemmed, roughly chopped (¾ inch pieces); 2 tablespoons white wine vinegar; 6 tablespoons extra virgin olive oil; 8 strips pancetta or apple-wood smoked bacon; ½ cup chopped tomato; 1 spit-roasted chicken; 2 tablespoons olive oil; 1 tablespoon fresh thyme leaves, finely chopped; 1 tablespoon freshly squeezed lemon juice

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

Which of the world’s hundreds of chicken salads to choose? Obviously the easiest and most delicious one. I love the simple “Club Salad” of Jim Beard, who credits the women’s committee of the Baltimore Museum for taking a chicken B.L.T. club sandwich, removing the toast, and turning it into a salad.

I love chicken and lobster together, making a salad with sliced celery, cooked thin green beans, cooked celery root, and watercress dressed in walnut oil, lemon juice, and chopped shallot

Ingredients

Main course
Gluten-free
Spicy

Ingredients

Method