
Chicken Cobb Salad
A delicious spanish dish. Gluten-free friendly. Dairy-free option.
Total Time
79 min
Serves
8
Rating
0.0 (0)
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
Instructions
- 1
Bring 8 cups water to a boil in a large saucepan.
- 2
Gently lower eggs into water and boil 7 minutes for medium-set yolks.
- 3
Immediately transfer eggs to a medium bowl of ice water and chill until cold, about 5 minutes.
- 4
Peel eggs under running water; set aside.
- 5
Place bacon in a dry medium skillet and set over medium-low heat.
- 6
Cook, turning occasionally, until brown and crisp, 8–10 minutes.
- 7
Transfer to paper towels and let drain.
- 8
Add vinegar, mustard, sugar, and 1 Tbsp. water to rendered fat in skillet and whisk until smooth and emulsified.
- 9
Gradually stream in oil, whisking constantly until a thick dressing forms; season with salt and pepper.
- 10
Arrange frisée on a large platter and season with salt and pepper.
- 11
Drizzle about half of warm dressing over.
- 12
Cut eggs in half and arrange over frisée along with shredded chicken, tomato wedges, avocado, and bacon (break up bacon if desired).
- 13
Season salad with salt and pepper and drizzle remaining dressing over.