Chicken Cobb Salad
A classic Cobb salad featuring shredded rotisserie chicken, crispy bacon, soft-boiled eggs, fresh tomatoes, and avocado served over a bed of frisée with a warm sherry vinaigrette.
Ingredients
- •6 whole large eggs
- •4 oz bacon
- •2 Tbsp sherry vinegar
- •1 Tbsp Dijon mustard
- •1 tsp sugar
- •¼ cup extra-virgin olive oil
- •to taste Kosher salt and pepper
- •8 cups frisée
- •½ whole rotisserie chicken
- •2 whole beefsteak tomatoes
- •1 whole avocado
- •quartered
Cooking Instructions
- 1.
Bring 8 cups water to a boil in a large saucepan. Gently lower eggs into water and boil 7 minutes for medium-set yolks. Immediately transfer eggs to a medium bowl of ice water and chill until cold, about 5 minutes. Peel eggs under running water; set aside.
12 min
- 2.
Place bacon in a dry medium skillet and set over medium-low heat. Cook, turning occasionally, until brown and crisp, 8-10 minutes. Transfer to paper towels and let drain.
10 min
- 3.
Add vinegar, mustard, sugar, and 1 Tbsp. water to rendered fat in skillet and whisk until smooth and emulsified. Gradually stream in oil, whisking constantly until a thick dressing forms; season with salt and pepper.
5 min
- 4.
Arrange frisée on a large platter and season with salt and pepper. Drizzle about half of warm dressing over. Cut eggs in half and arrange over frisée along with shredded chicken, tomato wedges, avocado, and bacon (break up bacon if desired). Season salad with salt and pepper and drizzle remaining dressing over.
8 min
