Avocado, Chicken

Dinner Chicken Cobb Salad

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Dinner Chicken Cobb Salad

Serves 4  | Prep Time: 20 minutes | Cook Time: 20 minutes

Dinner salads don’t get much better than this.


  • 6 large eggs, room temperature
  • 4oz. bacon (about 4-6 slices)
  • 2Tbsp. sherry vinegar or red wine vinegar
  • 1Tbsp. Dijon mustard
  • 1 tsp. Honey
  • ¼ cup extra-virgin olive oil
  • Kosher salt, freshly ground pepper
  • 8 cups coarsely torn frisée
  • ½ 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

Chef Tips

You can always roast your own chicken Simple Roast Chicken.


Step 1

Preheat your oven to 400F. Bring 8 cups water to a boil in a large saucepan. Gently lower eggs into water and boil 7 minutes for medium-set yolks. If you want a less jammy egg cook 8 minutes. 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 on a parchment lined sheet tray. Place bacon in one layer and place in the oven. Cook until nice and golden brown. Save the bacon fat.

Alternatively, 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 (or in a separate bowl if to cooking the bacon in a 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.