Macho Salad

               I wasn't sure about this combination of ingredients when I first decided to try this recipe.  (Dates with tomatoes?  Cornbread croutons and almonds?)  But I went with it, and I'm glad I did.  This salad does take some work to prep, but then you can store the prepared ingredients separately and have some quick and delicious lunches or dinners in your future.  (I've found my croutons didn't stay as crisp as I would have liked when stored for leftovers.  They were still okay, but you could either omit the croutons with leftovers or try crisping them up in the oven again if they don't stay as crisp as you'd like.)  If the chicken is omitted, this could also be a great option if you need a good side salad to bring to a dinner get-together or potluck.  

You could simplify this salad by omitting the cornbread croutons, but they are a unique, nice addition if you have the time.                                                                      

Macho Salad

(Update: I definitely like grilled chicken better than rotisserie in this salad.  Last time I made this I used grilled chicken tenders seasoned with salt, pepper and garlic powder.  I also omitted the cornbread croutons and it was still very delicious.)

Serves  4-6

Ingredients:

For the salad:

1/2 of a small pan cornbread (I used half of an 8x8 pan)

Extra virgin olive oil, for croutons

2 heads romaine lettuce, washed and chopped

1/2 of a rotisserie chicken, chopped (grilled chicken should work well, too)

1-2 avocados, chopped

1/4 cup goat cheese, crumbled (I used a honey goat cheese from Aldi.)

1 cup cherry tomatoes, chopped

1/3 cup toasted almonds, crushed

4 ears corn on cob, boiled for ~5 min and cut off cob

1 cup chopped dates

For the dressing:

1/4 cup freshly squeezed lemon juice

1 1/2 tablespoons Dijon mustard

1 teaspoon Balsamic vinegar

2 teaspoons brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 cloves minced garlic

1/4 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 cup extra virgin olive oil

Directions:

1. Combine all dressing ingredients.  Whisk or shake in a jar.  Refrigerate until ready to use.

2. Preheat oven to 350 degrees. Cut desired amount of cornbread into squares for croutons.  (I used about half an 8x8 pan.)  Put in single layer on baking sheet.  Drizzle with extra virgin olive oil and kosher salt.  Stir gently.  Bake for about 10 minutes.  Stir gently.  Bake for another 5-10 minutes, until croutons are crispy and turning golden on the outside.

3. If serving to a crowd, combine all salad ingredients except croutons.  Either pour on desired amount of dressing and toss, or serve dressing on the side.  Add the croutons last.  If using for meal prep, prepare desired amount of salad, then store leftover ingredients in separate containers.

Source: adapted slightly from www.kristinadrus.com and www.tastykitchen.com