Name: Green Goddess Cobb Salad
Yield: 6 Servings
Ingredients: 2 scallions, finely chopped; ¼ cup fresh tarragon leaves with tender stems; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh parsley; ¼ cup olive oil; 2 tablespoons white wine vinegar; 2 tablespoons plain yogurt; 1 avocado, cut into ¼-inch slices, divided; Kosher salt and freshly ground black pepper; 1 ounce guanciale (salt-cured pork jowl), very thinly sliced; 1 rotisserie chicken, skin removed and reserved, meat torn into bite-size pieces; 4 Little Gem lettuces or other small lettuces, leaves separated; 1 fennel bulb, thinly sliced; 1 cup pea shoots (tendrils); ½ small red onion, thinly sliced

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Photo by Marcus Nilsson

To make addictively crispy chicken skin for this cobb salad recipe, turn it often in the skillet, until it looks like bacon.

Recipe notes