Pesto Chicken Cobb Salad with a Twist for Gatherings

At our hotel-themed girls' night, Camille reimagined this classic room service favorite by using Bibb lettuce instead of Romaine, and crafting a lighter homemade pesto dressing in place of cheese and heavy vinaigrette. It's a delightful dish that's perfect served at room temperature.

Description

• 1 Bibb lettuce head, leaves separated
• 4 soft-boiled eggs, cut in half
• ½ rotisserie chicken, shredded
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, sliced
• ½ red onion, thinly sliced
• 5 slices cooked bacon, chopped
• ⅓ cup prepared pesto
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• kosher salt and freshly ground pepper

Instructions

1. Arrange a bed of Bibb lettuce on a large serving platter. Next, in sections, layer the eggs, chicken, tomatoes, avocado, and red onion.
2. Top with bacon and season with salt and pepper.
3. In a small jar, mix the pesto, olive oil, lemon juice, and a pinch of salt. Shake well and drizzle over the salad.
4. Encourage guests to serve themselves and create their own Cobb salads!