Harvest Chicken Cobb Salad Recipe

Ash Tyrrell

Harvest Chicken Cobb Salad Recipe

I just made this gorgeous Harvest Chicken Cobb Salad, and honestly, I can’t stop thinking about it! It’s everything I want in a hearty yet refreshing meal — juicy chicken, roasted squash, crispy bacon, and a sweet-tangy apple dressing that ties it all together. The best part? It looks as good as it tastes.

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Prep Time 20

Cook Time 25

Servings: 6

Ingredients Method Notes

Ingredients

8 cups mixed greens or your favorite lettuce — The fresh greens add a crisp base; I like using a blend of baby spinach, arugula, and romaine for variety.
2 lbs chicken breast cooked and sliced — Lean, juicy protein that keeps this salad filling enough for lunch or dinner.
1 medium butternut squash peeled, diced, and roasted — Roasting brings out the natural sweetness and adds a comforting autumn touch.
4 hard-boiled eggs sliced — Creamy, rich, and satisfying; they make the salad feel extra hearty.
12 oz bacon cooked and crumbled — Adds smoky saltiness and crunch that contrasts beautifully with the sweetness of the dressing.
1 cup dried cranberries — A burst of tart and sweet flavor that balances the savory ingredients.
1 cup pecans roughly chopped — Their nutty crunch gives texture and depth; toasting them slightly makes them extra flavorful.
1 cup crumbled blue cheese — A creamy tangy cheese that brings boldness to every bite.
½ cup olive oil — A mild smooth oil that blends the flavors together.
¼ cup apple cider vinegar — Adds a lovely tang and brightness.
3 tablespoons apple fruit spread — Gives the dressing its sweet and seasonal apple flavor.
1 teaspoon Dijon mustard — Helps emulsify the dressing and adds a subtle zing.
½ teaspoon salt and ½ teaspoon black pepper — Balances out the sweetness.
3 –4 tablespoons water — To thin the dressing to your preferred consistency.

Method

Combine olive oil, apple cider vinegar, apple fruit spread, Dijon mustard, salt, pepper, and water in a small bowl or jar. Whisk or shake until the dressing is smooth and slightly thickened. Adjust the consistency with a little more water if needed.
Toss the diced butternut squash in a bit of olive oil, salt, and pepper, then roast at 400°F (200°C) for about 25 minutes until caramelized. While that’s roasting, season and cook your chicken breasts on a grill pan or skillet until golden and cooked through, then slice or dice them.
Boil the eggs, cook the bacon until crisp, and chop the pecans roughly. Arrange everything neatly on a large platter so it’s ready for assembly.
Spread the mixed greens over your serving platter or bowl. Arrange the sliced chicken, roasted squash, hard-boiled eggs, crumbled bacon, dried cranberries, pecans, and blue cheese in sections or rows on top.
Just before serving, drizzle the dressing over the salad and toss gently to coat everything. Serve immediately for the freshest texture and flavor.

Notes

I like roasting the squash with a pinch of cinnamon or smoked paprika — it adds warmth and depth.
I always cook extra bacon; trust me, it disappears fast when serving!
Make the dressing a day ahead — the flavors blend beautifully overnight.
When assembling, I layer heavier toppings first (like chicken and squash) so the greens don’t get crushed.
I’ve found it’s best to dress the salad right before eating to keep everything crisp.