Serves 4
What you need:
8 slices bacon
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
kosher salt and pepper
12 1/2- to 3-pound rotisserie chicken
2 heads green-leaf lettuce, torn into pieces
4 ounces blue cheese, crumbled
1 pint cherry tomatoes, cut in half
1 avocado, chopped
1 small red onion, chopped
What you do:
Cook the bacon in a medium skillet over medium heat until crisp, about 8 minutes.
Transfer the bacon to a paper towel–lined plate.
Transfer 1 tablespoon of the drippings to a small bowl.
Add the oil, vinegar, and ¼ teaspoon each salt and pepper to the bacon drippings. Whisk and set aside.
Shred the chicken meat, using your fingers or a fork, and discard the skin and bones.
Combine the lettuce, cheese, tomatoes, avocado, onion, and chicken in a large bowl.
Crumble the bacon over the salad and serve with the vinaigrette.
