Harvest Cobb Chicken Salad with a Honey Apple Cider Vinaigrette

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Harvest Cobb Chicken Salad with a Honey Apple Cider Vinaigrette is filled with crisp fall apples, roasted butternut squash, and all of the delicious things of fall come together in this mouthwatering salad.

Harvest cups chicken salad and a white bowl with a honey apple cider vinegar on the side.

We have had the most incredible fall weather here in Utah. I mean it is gorgeous! The sun has been out for a week straight and we are seeing temperatures in the 60-70s! It has been perfect for being outside and raking up the mounds of leaves that piled up in our yard from all of our trees. Although I am loving the weather, I do look forward to some cooler temperatures. I want to be able to wear nice cozy sweaters and my boots. But knowing Utah and its crazy weather I am sure that this will be turning into snow any day now.

Today I am bringing you an awesome fall salad. I mean this salad has all of the fall works inside and it is especially delicious with the crunchy candied walnuts. Crisp fall apples, and roasted butternut squash help to make up the traditional cobb salad. Filled with bacon, hard boiled eggs,  and avocado.

Up close photo of harvest cup chicken salad in a white bowl.

There are so many delicious flavors and textures in this salad. And the sweet and savory really is what makes this salad spectacular. It gets topped with a delicious honey apple cider vinaigrette with is the perfect finishing touch. The chicken adds some protein to this salad and makes it a fantastic and hearty lunch or dinner! You are going to love everything in this salad and want to make it again and again!

Harvest cup chicken salad with a honey apple cider vinegar and a white bowl. On top of the salad or apple slices chicken, sliced avocados and hard boiled eggs.

Harvest Cobb Salad with a Honey Apple Cider Vinaigrette

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Harvest Cobb Salad with a Honey Apple Cider Vinaigrette is filled with crisp fall apples, roasted butternut squash, and all of the delicious things of fall come together in this mouthwatering salad.
Prep Time 20 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings: 8 Servings

Ingredients
  

  • 5 cups romaine lettuce chopped
  • 1 cup arugula
  • 1 boneless skinless chicken breast cooked and chopped
  • 5 slices of bacon cooked and chopped
  • 2 hard boiled eggs peeled and sliced
  • 2 apples sliced (I used granny smith and honey crisp)
  • 1/2 butternut squash cubed and roasted*
  • 1 avocado sliced
  • 1/2 cup candied walnuts* Recipe follows
  • 1/4 cup crumbled feta cheese

Honey Apple Cider Dressing:

  • 3/4 cup olive oil
  • 3/4 cup apple cider vinegar
  • 2 tablespoons water
  • 1/4 cup honey
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • In a large bowl add romaine lettuce and arugula. Add chicken, bacon, eggs, apples, butternut squash, and avocado. Toss to mix the ingredients. Top with candied walnuts and feta cheese.
  • TO make the honey apple cider dressing: In a small bowl whisk olive oil, apple cider vinegar, water, honey, salt and pepper. Drizzle over salad.


Nutrition

Serves: 8

Calories449kcal (22%)Carbohydrates27g (9%)Protein9g (18%)Fat35g (54%)Saturated Fat6g (30%)Cholesterol69mg (23%)Sodium506mg (21%)Potassium534mg (15%)Fiber5g (20%)Sugar18g (20%)Vitamin A7747IU (155%)Vitamin C16mg (19%)Calcium77mg (8%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course, Salad, Side Dish
Cuisine American
Keyword harvest cobb salad, honey apple cider vinaigrette
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Candied walnuts being cooked in a black skillet while being stirred by a wooden spoon.

4.5 from 2 reviews
5 Minute Candied Walnuts
 
Cook time
Total time
 
Author:
Serves: 1 cup
Ingredients
  • ¼ cup sugar
  • 1 tablespoon butter
  • 1 cup walnuts
Instructions
  1. In a medium non stick skillet heat to medium heat. Add sugar, butter and walnuts. Heat for about 5 minutes, stirring frequently. You will notice the sugar starting to melt and it will start to coat the walnuts.
  2. Spread the walnuts onto parchment paper and separate with a spatula. Allow to cool completely.

This post was sponsored by the California Walnut Board. Thank you for allowing me to work with brands that I love. All opinions expressed are my own.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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    1. I usually grill a bunch of chicken at once then cut it up for salads, lunches or anything that needs a little extra meat. If there is too much for one week I will freeze the other part of the chicken.

    1. I put them on a cookie sheet lined with aluminum foil. I set the oven to 400 and drizzled it with olive oil and cooked them until tender about 5-7 minutes. And I just put salt and pepper on the chicken. 🙂

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