The fall recipes continue today with this Harvest Cobb Salad with Honey Dijon Ranch Dressing. Yes, for real…I doctored up some ranch dressing for this! I knew I wanted a creamy dressing on top (it’s a cobb salad, duh) but regular ranch just wouldn’t have worked with the sweeter flavors of apple and dried cranberries. A little sweet and and a little acidity = honey and dijon. It’s perfect! And I might need to make it again for other salads, because YUM.
Are you guys pro-turkey bacon or are you purists about your bacon? I go back and forth on it because regular bacon is obviously incredible. In a recipe like this, though, you can get away with turkey bacon pretty easily since there’s so much else going on with this salad. As long as you still get those little pops of salty, meaty, deliciousness, it’s all good.
Harvest Cobb Salad with Honey Dijon Ranch Dressing
- 1 lb chicken breast, raw
- 8 cups romaine lettuce, chopped (400 grams)
- 4 slices HEB Natural Hardwood Smoked Uncured Turkey Bacon (112 grams)
- 4 eggs, hard boiled and chopped
- 1 large Macintosh apple, chopped (200 grams)
- 1/2 cup 50% less sugar Ocean Spray dried cranberries (80 grams)
- 1/3 cup pecan halves (10 grams)
- 1 tsp olive oil
- 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
- Optional: goat cheese
Honey Dijon Ranch Dressing
- 1/3 cup Hidden Valley Fat Free Ranch Dressing (2.66 oz)
- 2 tbsp dijon mustard (30 grams)
- 1 1/2 tbsp honey (21 grams)
Whisk dressing ingredients together until well blended. Set aside in refrigerator.
Prepare bacon according to package directions, then allow to cool and chop.
Heat olive oil over medium high heat in a large skillet. Season chicken on both sides with lemon pepper seasoning. Add to hot skillet and cover, cooking about 4-5 minutes per side (depending on thickness) until cooked through. Set aside to rest.
As chicken cools, assemble salads. Add a base layer of lettuce, then top with chopped eggs, bacon, apple, dried cranberries, and pecans.
Chop chicken after it has rested at least 5 minutes. Add on top of salad, then top with honey dijon ranch dressing before serving. Add goat cheese on top, if desired.
The most reliable way to get perfect, hard boiled eggs every time is using the Instant Pot! I cook them on low pressure for 8 minutes (for a fully cooked through yolk), followed by a manual release and a dunk in an ice bath. Peel them before they’re fully cooled for the easiest peel.
Gerry Hugle says
Why do u have ur recipe print blackout so we cant print it?
Hi Gerry, I’m not sure what’s going on with the print function on mobile – I’ll have to check in with my developer, but it’s likely an issue with the recipe plugin. However, I just tried printing from the desktop version of my site with no issues. Give it a try on a laptop or computer and it should work fine.