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

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


  • 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.

Rachael Ray