Rachael Ray: Gem Lettuce & Chicken Cobb Salad + Avocado Dressing

Rachael Ray: Gem Lettuce & Rotisserie Chicken Cobb Salad + Avocado Green Goddess Dressing

The guy named Phil, who Rachael Ray and Emeril Lagasse call Phil-Bri, joined the show to show off the trick Rachael calls the Phil-Bri, that he learned in culinary school. The trick involves taking plastic container lids and placing grape or cocktail tomatoes between them before sliding a knife through the two lids to easily slice all those tomatoes at once. It’s a kitchen and cooking hack that has saved people so much time ever since they figured it out! Rachael then used those sliced tomatoes in her Gem Lettuce and Rotisserie Chicken Cobb Salad with Avocado Green Goddess Dressing. You hear the word salad and you may not think a filling meal, but after a eating a salad loaded with bacon, chicken, egg, and avocado, you’ll be absolutely stuffed!

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Rachael Ray: Gem Lettuce & Rotisserie Chicken Cobb Salad + Avocado Green Goddess Dressing Recipe Ingredients

• 1 C Greek yogurt
• juice of 1 lemon
• 2 cloves garlic
• 2 scallions – white and light green parts, chopped
• 2 tbsp white wine vinegar
• 2 tbsp extra-virgin olive oil
• 1/4 red onion – sliced thin
• 4 hard-boiled eggs – chopped, seasoned with Old Bay Seasoning or a little hot sauce
• 1 1/2 C smoked blue cheese (or your favorite kind of blue cheese) – crumbled
• 12 slices bacon
• 1 Haas avocado – removed from skin
• 2 anchovy filets (optional)
• 1 handful each: tarragon, flat-leaf parsley, chives, and dill
• 1 small Serrano chili – seeded, chopped
• salt and pepper
• 1 pint cherry tomatoes or 12-14 cocktail tomatoes – halved
• 3 heads gem lettuce or 1 head romaine – coarsely chopped
• 1 rotisserie chicken – meat pulled into bite-size pieces

Rachael Ray: Gem Lettuce & Rotisserie Chicken Cobb Salad + Avocado Green Goddess Dressing Recipe Directions

1. Preheat the oven to 375 degrees
2. Put the bacon on a slotted pan or wire rack placed onto a rimmed baking sheet and bake until crispy and well-browned, about 18 minutes
3. Cool and coarsely chop
4. Combine the avocado, yogurt, anchovies, lemon juice, scallions, herbs, garlic, vinegar, chili pepper, salt and pepper, and extra-virgin olive oil in a blender or food processor, and puree until smooth
5. In a small bowl, combine red onion and tomatoes

To Arrange the Salad:

1. Put the lettuce leaves on a plate
2. Top with dollops of the dressing, then the red onion and tomatoes
3. Add the chopped eggs, blue cheese, chicken, and bacon bits
4. Pass more dressing at the table