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Cooking With Chef Hermann: Chicken Cobb Salad

Chicken Cobb Salad


  • 6 large soft or hard boiled eggs, peeled and cut in half
  • 4 oz Bacon sliced
  • 2 TB Sherry Vinegar or Red Wine Vinegar
  • 1 TB Dijon Mustard
  • 1 tsp Sugar
  • ¼ C Olive Oil
  • Salt and Pepper
  • 8 C Frisée lettuce, torn
  • ½ Rotisserie Chicken, meat pulled from bone
  • 2 large beefsteak tomatoes, quartered
  • 1 Avocado, quartered


Whisk vinegar, mustard, sugar and 1 TB of water together.  Gradually stream in the oil until sauce is thick.  Season with salt and pepper.

Arrange the frisée lettuce on a platter and season with salt and pepper.  Arrange the eggs, bacon, tomatoes and avocado quarters on the frisée and drizzle the dressing over the top.