Harvest Cobb Salad – The perfect fall salad with the creamiest poppyseed salad dressing. So good, you’ll want to make this all year long.
- 4 slices bacon, diced
- 2 large eggs
- 6 cups chopped romaine lettuce
- 1 apple, diced
- 1 pear, diced
- 1/2 cup Fisher Nuts Pecan Halves
- 1/3 cup dried cranberries
- 1/3 cup crumbled goat cheese
FOR THE POPPY SEED DRESSING
- 1/3 cup mayonnaise
- 1/4 cup milk
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon poppy seeds
- To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
- To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.
- Serve immediately with poppy seed dressing.
Spinach Artichoke Stuffed Chicken
- 4 boneless , skinless chicken breasts (2 pounds | 1 kg)
- 2 tablespoons Italian seasoning
- 1 teaspoon mild paprika (optional)
- salt and pepper to season
- 4 oz | 120 g frozen spinach , thawed
- 8 oz | 250 g block cream cheese (light or reduced fat), at room temp
- 6 oz | 170 g bottled or canned artichoke hearts in brine , finely chopped*
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon minced garlic
- Salt to taste
- Remaining spinach / artichoke dip
- 1 cup milk (skim, 2% or full fat)
Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
Squeeze any and all excess liquid out of the spinach. Discard the water released. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine (use your hands if necessary).
Fill chicken ‘pockets’ with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon (or use your fingertips to press it down). Reserve the leftover dip for the optional cream sauce (you should have exactly half left over), or see notes for other ideas!
Seal with two or three toothpicks near the opening to keep the dip inside while cooking.
Heat 1 tablespoon of oil in a skillet (or non stick pan) over medium-high heat. Add the chicken and fry until golden. Rotate and fry on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the optional cream sauce.
Pour milk into the skillet / pan and bring to a simmer. Add in the remaining dip (you should have exactly half remaining), and stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!
*Don’t like artichokes? Replace them with an extra 4 oz | 120 g of frozen and thawed spinach.
The cream sauce is optional! If you’re not wanting to make it, HALVE the DIP ingredients in the ingredients list to ensure there is no leftover dip! If you’re wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container. When ready to use, mix 1/2 cup milk or cream through to thin the consistency and cook in pot over stove top!