Chicken Cobb Salad

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

From the kitchen of Carly

Crispy bacon, soft-boiled eggs, and shredded rotisserie chicken pile onto bitter frisée with a warm vinaigrette made right in the pan. This composed salad is all substance, no fuss, perfect for lunch or a light dinner that actually satisfies.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 large eggs, room temperature
14 oz. bacon (about 4 slices)
12 Tbsp. sherry vinegar or red wine vinegar
11 Tbsp. Dijon mustard
11 tsp. sugar
11/4 cup extra-virgin olive oil
1Kosher salt, freshly ground pepper
18 cups coarsely torn frisée
11/2 rotisserie chicken, meat pulled from bones and shredded (about 2 cups)
12 large beefsteak and/or heirloom tomatoes, cut into wedges
11 ripe avocado
1quartered

Instructions

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.
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.
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.
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.