Ina Garten's Roast Chicken Cobb Salad

By Food Network · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) with two racks evenly spaced.
2. Pat the chicken breasts dry, skin side up on one sheet pan. Rub the tops with olive oil and season generously with salt and pepper.
3. Roast the chicken for 35 to 40 minutes, until a meat thermometer reads 140°F (60°C). Cover with foil and rest for 10 minutes.
4. Meanwhile, lay the bacon in a single layer on a rack set over the second sheet pan and roast it in the same oven for 20 to 25 minutes, until browned and cooked. Set aside to cool, then cut into large dice.
5. While the bacon roasts, whisk the lemon juice, olive oil, Dijon mustard, salt and pepper in a measuring cup for the vinaigrette.
6. Halve the avocados, remove the seeds and peel them, dice into 1-inch pieces and toss with the lemon juice.
7. Once the chicken is cool enough to handle, discard the skin and bones and cut the meat into 1-inch dice.
8. In a large bowl, combine the chicken and tomatoes, season generously with salt and pepper, and add enough vinaigrette to moisten. Toss well.
9. Add the avocado, bacon, Stilton and arugula, along with more vinaigrette, and toss gently. Serve at room temperature.

Summarized from Food Network's video. Watch it for the details.

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CheeseTomatoLemonChicken breastBaconCherry tomatoAvocadoArugula