Fall Harvest Cobb Salad
This Fall Harvest Cobb Salad is the perfect main course salad for those cooler autumn months. Easy to prep ahead of time, it's a salad that stores well in the fridge and is layered with tons of flavor.
Ingredients
Serves 4 People
For the chicken:
- 1½ lbs boneless skinless chicken thighs
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the honey-Dijon candied bacon:
- 8 slices thick-cut bacon
- 2 tbsp brown sugar
- 1 tbsp honey Dijon mustard
For the apple cider vinaigrette:
- ¼ cup extra virgin olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp honey Dijon mustard
- Salt and black pepper to taste
For the salad:
- chopped romaine or mixed crunchy greens
- 1 Honeycrisp apple thinly sliced
- 4 soft-boiled eggs halved
- 1 avocado sliced
- ½ small red onion thinly sliced
- ½ cup crumbled blue cheese
- ½ cup chopped pecans toasted
- 1 cup cherry tomatoes halved
Instructions
- Preheat the oven. Preheat to 400°F and line two large baking sheets with parchment paper or foil. Arrange the bacon in a single layer on one sheet, and leave the other for the chicken.
- Prepare the candied bacon: In a small bowl, mix the brown sugar and honey Dijon mustard until combined. Brush the mixture evenly over the tops of the bacon slices.
- Season the chicken: Pat the chicken thighs dry and place them on the second baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated and spread into a single layer.
- Bake the bacon and chicken together. Place both baking sheets in the oven at the same time, with the chicken on the lower rack and the bacon on the upper rack. Bake the bacon for 18–25 minutes, watching closely toward the end so the sugar doesn't burn. Bake the chicken for 20–25 minutes, or until the thickest part reaches 165°F. Remove each tray when ready. Let the chicken rest for 5 minutes before slicing, and allow the bacon to cool and crisp before chopping.
- Prepare the jammy eggs. While the chicken and bacon cook, bring a saucepan of water to a gentle boil. Carefully lower in the eggs and cook for 7 minutes. Transfer immediately to an ice bath for 5 minutes, then peel and halve.
- Make the vinaigrette. In a small bowl or jar, combine the olive oil, apple cider vinegar, honey Dijon mustard. Whisk or shake until emulsified, then season with salt and pepper to taste.
- Assemble the salad. Add the chopped lettuce to a large serving platter or salad bowl. Arrange the sliced chicken, chopped candied bacon, Honeycrisp apple, soft-boiled eggs, avocado, red onion, blue cheese, pecans, and cherry tomatoes over the greens.
- Dress and serve. Drizzle the apple cider vinaigrette over the salad just before serving, or serve it on the side.