Name: Chicken Cobb Salad
Yield: 4 servings
Ingredients: 6 large eggs, room temperature; 4 oz. bacon (about 4 slices); 2 Tbsp. sherry vinegar or red wine vinegar; 1 Tbsp. Dijon mustard; 1 tsp. sugar; 1/4 cup extra-virgin olive oil; Kosher salt, freshly ground pepper; 8 cups coarsely torn frisée; 1/2 rotisserie chicken, meat pulled from bones and shredded (about 2 cups); 2 large beefsteak and/or heirloom tomatoes, cut into wedges; 1 ripe avocado, quartered

Bacon recipes Salad with halved boiled eggs large pieces of crisp bacon shredded chicken avocado and more on a bed of...

Photo by Alex Lau, Prop Styling by Emily Eisen, Food Styling by Susie Theodorou

Bacon does double duty in this nuanced version of Cobb salad: the crispy slices add flavor and texture, and the rendered fat becomes the base of a fantastic warm vinaigrette.

Cooks' Notes

We love how the warm dressing clings to tangles of frisée in this Cobb salad recipe, but any crunchy lettuce like romaine or endive would be great. Choose tomatoes that feel heavy for their size. As long as they’re ripe, any type will work. And streaming oil into the already-fatty bacon mixture might cause the vinaigrette to break, but don’t fret! It’ll still be totally delicious.

Recipe information

Yield
4 servings

Ingredients

6 large eggs, room temperature

4 oz. bacon (about 4 slices)

2 Tbsp. sherry vinegar or red wine vinegar

1 Tbsp. Dijon mustard

1 tsp. sugar

1/4 cup extra-virgin olive oil

Kosher salt, freshly ground pepper

8 cups coarsely torn frisée

1/2 rotisserie chicken, meat pulled from bones and shredded (about 2 cups)

2 large beefsteak and/or heirloom tomatoes, cut into wedges

1 ripe avocado, quartered

Preparation

Step 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.
Step 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.
Step 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.
Step 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.

TagsSalad Bacon Cured Meat Meat Frisée Chicory Leafy Greens Vegetable Chicken Poultry Heirloom Tomato Tomato Avocado Main Lunch Dinner Dairy Free Gluten Free Nut Free Keto Weeknight Meals Bon Appétit

Recipe notes

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