Ina Garten’s Roast Chicken Cobb Salad | Barefoot Contessa | Food Network

Ina tosses together an easy and elegant salad that’s perfect for casual entertaining!
Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3vM4RYy
Subscribe to Food Network ▶ http://foodtv.com/YouTube

The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Roast Chicken Cobb Salad
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 10 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients

2 large chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and freshly ground black pepper
1/2 pound thick-cut applewood smoked bacon

For the vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons good olive oil
1 1/2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ripe Hass avocados
Juice of 1 lemon
1 pint cherry tomatoes, halved through the stem
1 cup diced English Stilton, or other crumbly blue cheese
3 ounces baby arugula

Directions

Preheat the oven to 350 degrees. Arrange 2 racks evenly spaced in the oven.

Place the chicken breasts, skin side up, on one sheet pan. Pat the chicken dry with paper towels, rub the tops completely with olive oil, and sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until a meat thermometer registers 140 degrees. Cover with aluminum foil and allow to rest for 10 minutes. When cool enough to handle, discard the skin and bones, and cut the chicken in 1-inch dice.

At the same time, place a baking rack on the second sheet pan and lay the bacon out on the rack in one layer. Roast the bacon for 20 to 25 minutes in the same oven with the chicken, until browned and cooked. Set the bacon aside, until cool enough to handle and cut in large dice.

Meanwhile, make the vinaigrette: Whisk together the lemon juice, olive oil, mustard, salt, and pepper in a measuring cup and set aside.

Cut the avocados in half, remove the seeds, and peel. Cut into 1-inch dice, toss with the lemon juice, and set aside.

Place the chicken and tomatoes in a large serving bowl. Sprinkle generously with salt and pepper and enough vinaigrette to moisten. Toss well. Add the avocados, bacon, Stilton, arugula, and additional vinaigrette and toss carefully. Serve at room temperature.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#InaGarten #BarefootContessa #FoodNetwork #RoastChickenCobbSalad

Ina Garten’s Roast Chicken Cobb Salad ​| Barefoot Contessa | Food Network