• prep: 15 min
• cook: 0 hr
• total: 15 min

servings:

Make this classic salad even easier: Use half a store-bought rotisserie chicken instead of roasting chicken breasts at home. (Cook two extra eggs, and reserve some of the shredded chicken to make Cobb Salad Sandwiches tomorrow.)

• 2 bone-in, skin-on chicken breast halves (about 10 ounces total)
• 3 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 4 hard-cooked large eggs
• 4 cups shredded romaine lettuce (from 1 large head)
• 1 tablespoon fresh lemon juice
• 8 slices cooked bacon, crumbled
• 2 plum tomatoes, roughly chopped
• 4 ounces blue cheese, crumbled (1 cup)
• 1 avocado, pitted, peeled, and diced medium

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