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.