Lyonnaise Chicken Salad with Crispy Bacon and Frisée

Name: Lyonnaise Chicken Salad with Crispy Bacon and Frisée
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, at room temperature; 2 tablespoons (36 g) kosher salt; 6 ounces (170 g) thick-cut bacon, cut into ½-inch (1.3 cm) pieces; 8 ounces (227 g) frisée lettuce (chicory), cleaned, dried, torn into bite-sized pieces; 3 tablespoons (30 g) shallots, minced; 3 tablespoons (45 ml) red wine vinegar; 1 teaspoon (5 g) Dijon mustard; ¼ cup (60 ml) extra-virgin olive oil; 2 tablespoons (30 ml) reserved bacon fat; 4 whole large eggs, cold; 1 tablespoon (15 ml) white vinegar (for poaching water); to taste freshly ground black pepper; to taste fleur de sel or finishing sea salt

From the MyKitchenBank Kitchen

A classic French bistro salad featuring warm poached chicken, crispy bacon, tender frisée lettuce, and a silky warm shallot vinaigrette. A poached egg adds richness and creates a luxurious sauce when its yolk breaks into the warm greens. Light yet satisfying, this salad celebrates simple, quality ingredients balanced with acidity and heat.

Prep: 20 min
Cook: 25 min
Wait: 10 min
Total: 55 min
Makes: 4 servings

Save to My Kitchen Jump to recipe

Steps

Before you start

Bring a large pot of salted water to a boil for poaching the chicken and a separate small pot of water with vinegar for poaching the eggs
Pat the frisée lettuce dry and place in a large serving bowl
Have all vinaigrette ingredients prepped and ready to combine quickly

1
Start poaching liquid
- Fill a large pot with 8 cups (1.9 L) water and add 2 tablespoons (36 g) kosher salt.
- Bring to a boil over high heat.
- The water should taste like lightly salted soup.
+ Show details− Hide details
Ready when: Large bubbles rolling across the surface
Tip: Salty water is essential—it seasons the chicken from the inside and prevents it from tasting bland.
2
Poach the chickenOven 180°F / 80°C
- Gently lower the room-temperature chicken breasts into the boiling water.
- Reduce heat to low and simmer so the water barely bubbles.
- The temperature should be around 180°F (82°C).
- Poach for 18–22 minutes until a meat thermometer inserted at the thickest part reads 165°F (74°C).
- The chicken should be opaque and feel firm but not rubbery.
+ Show details− Hide details
Ready when: Internal temperature reaches 165°F (74°C); no pink remains
Tip: Keep the heat low—boiling vigorously will toughen the meat. The chicken continues to cook slightly as it rests.
3
Cook the bacon
- While the chicken poaches, place the bacon pieces in a medium skillet over medium heat.
- Cook for 8–10 minutes, stirring occasionally, until the edges brown and the bacon is crispy but not burnt.
- Transfer the bacon to a paper towel–lined plate with a slotted spoon.
- Pour off most of the fat into a small container, leaving about 2 tablespoons (30 ml) in the pan for the vinaigrette.
+ Show details− Hide details
Ready when: Bacon is golden-brown and crispy, with no rubbery edges
Tip: Don't overcrowd the skillet—render the fat slowly for crispier bacon. The bacon fat is liquid gold for the vinaigrette.
4
Make the warm vinaigrette
- In the same skillet with the reserved bacon fat (still off heat), add the 3 tablespoons (30 g) minced shallots.
- Set the skillet over low heat for 1 minute, stirring, until the shallots soften and release their aroma.
- Add the red wine vinegar (3 tablespoons / 45 ml) and Dijon mustard (1 teaspoon / 5 g), stirring to combine.
- Remove from heat and whisk in the olive oil (¼ cup / 60 ml) slowly, as if making mayonnaise, until the vinaigrette is emulsified and silky.
- Season to taste with salt and pepper.
+ Show details− Hide details
Ready when: Vinaigrette is smooth, glossy, and warm to the touch
Tip: Whisk slowly to emulsify—a warm emulsion clings to the lettuce better than a broken vinaigrette.
5
Start the egg poaching water
- Fill a small pot with 4 cups (946 ml) water and bring it to a bare simmer over medium heat.
- Add 1 tablespoon (15 ml) white vinegar.
- The water should steam gently with barely any bubbles.
- (You can do this while the chicken poaches if timing is tight.)
+ Show details− Hide details
Ready when: Surface steams, with only occasional small bubbles rising
Tip: A rolling boil will shred the eggs; keep the heat low so the whites set gently around the yolk.
6
Remove and rest the chicken
- Using a slotted spoon, transfer the poached chicken breasts to a plate.
- Let them rest for 5 minutes while you finish the other components.
- Once cooled slightly, tear or slice the chicken into bite-sized pieces (about ¾ inch / 2 cm).
+ Show details− Hide details
Ready when: Chicken is cool enough to handle without burning fingers
Tip: Tearing the chicken rather than slicing it gives a more rustic, appealing texture.
7
Poach the eggs
- Gently crack one egg into a small cup.
- Using a spoon, create a gentle whirlpool in the simmering water and slide the egg into the center.
- Poach for 3–4 minutes until the white is set and opaque but the yolk still jiggles slightly when you gently shake the pot.
- Transfer to a paper towel with a slotted spoon.
- Repeat with the remaining three eggs.
+ Show details− Hide details
Ready when: Whites are opaque and firm; yolk is soft and runny when nudged
Tip: Fresh eggs hold together much better than old ones. If an egg shreds, don't rescue it—start fresh.
8
Assemble the salad
- Place the torn frisée lettuce in a large shallow serving bowl.
- Pour the warm vinaigrette over the greens while stirring gently with a wooden spoon.
- The heat will slightly wilt the frisée's bitter leaves.
- Scatter the chicken pieces and crispy bacon over the greens.
- Nestle the four poached eggs on top, spacing them evenly.
- Finish with fleur de sel and a crack of fresh black pepper.
- Serve immediately while the salad is still warm.
+ Show details− Hide details
Ready when: Salad is warm, frisée is just beginning to soften, and eggs rest on top
Tip: Work quickly so the salad stays warm. The warm oil wilts the greens just enough without making them limp.

Good to know

Tips

The key to great poached eggs is fresh eggs and a gentle simmer—both prevent the whites from shredding and leaving wispy strands in your water.
Do not skip the emulsification step for the vinaigrette. The slow whisking of olive oil into the warm shallot-vinegar base creates a silky dressing that clings to the lettuce and creates a sauce when the egg yolk breaks.
Bring the chicken to room temperature before poaching so it cooks evenly and gently. Cold chicken may need 2–3 minutes longer.
The frisée's bitterness is essential to the salad's balance—it contrasts beautifully with the rich yolk, salty bacon, and acidic vinaigrette. Do not substitute it without reason.

Make ahead

You can poach the chicken and cook the bacon up to 6 hours ahead; store both separately in the fridge. Bring the chicken to room temperature before serving. Make the vinaigrette no more than 1 hour before serving so it stays emulsified and warm enough to wilt the greens when you assemble the salad. Poach the eggs just before you eat.

Storage & reheating

This salad is best eaten immediately while warm. Leftovers do not keep well—the frisée becomes soggy and the poached eggs lose their appeal. If you have cold chicken and bacon left, store them in airtight containers in the fridge for up to 3 days and eat them separately (in salads, sandwiches, or on their own).

Substitutions

frisée lettuce (chicory) → Belgian endive, radicchio, or arugula. Frisée's bitter character defines the Lyonnaise style, but these greens offer similar flavor and structure. Use about the same weight.
red wine vinegar → white wine vinegar or sherry vinegar. Both work well; sherry vinegar is slightly sweeter and mellower. The flavor will shift slightly but remain balanced.
boneless, skinless chicken breasts → skinless, bone-in chicken thighs. Use about 2 lb (900 g) of bone-in thighs; poach for 25–30 minutes until the internal temperature reaches 165°F (74°C). Thighs stay juicier but have a richer flavor.
thick-cut bacon → pancetta or thick-cut smoked ham. Pancetta offers a more delicate pork flavor, while ham is saltier. Use the same weight, though pancetta may need slightly less cooking time.