Roasted Chicken and Date Salad - Bravabod
Recipes

Roasted Chicken and Date Salad

Valentina

A filling and delicious meal-in-one salad with rotisserie chicken, dates, almonds, tomatoes, and goat cheese. Tossed with an easy champagne vinaigrette for the perfect balance of crunchy, sweet, and savory. Inspired by Honor Bar's Macho Salad.

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 3-4 days


Shopping List
    For the Salad
  • 4 handfuls romaine lettuce or red leaf lettuce, chopped (about 6.5 ounces)
  • 2 handfuls chopped kale, hard stems removed (about 1.5 ounces)
  • 12 ounces rotisserie chicken, chopped (about 1/2 medium rotisserie chicken)
  • 5 large medjool dates, pitted and chopped into large pieces
  • 1 cup cherry or campari tomatoes, halved or quartered
  • 1 ear(s) of corn (Note 1)
  • 1 avocado, diced
  • 2 1/2 ounces goat cheese, crumbled
  • 1/2 cup almonds, roughly chopped For the Vinaigrette
  • 1/2 cup mild extra-virgin olive oil (Note 2)
  • 1/4 cup champagne vinegar
  • 1 teaspoon honey
  • 5 dashes of hot sauce (adjust to taste)
  • 1/2 teaspoon salt and pepper

Instructions
  1. Step 1: Preheat the oven to 450 degrees Fahrenheit. Remove the husk from the corn and dollop a little butter or olive oil over the cob. Wrap individually in aluminum foil and place on a baking sheet. Bake for 20 minutes. Remove the foil and let the cob cool to room temperature. Use a chef’s knife to cut in a downward motion, slicing off the corn kernels into a bowl or plate.
  2. Step 2: Stir together all of the vinaigrette ingredients and set aside.
  3. Step 3: Chop the romaine and kale into bite-sized pieces and place into a large mixing bowl. Add the chopped chicken, dates, tomatoes, corn, avocado, goat cheese, and almonds. Toss everything together with a splash of the vinaigrette.
  4. Serve: Divide the salad into bowls and serve with extra vinaigrette on the side. Enjoy.

Recipe Notes

Note 1: No fresh corn? Substitute with 1 cup of canned or frozen corn.

Note 2: A very robust olive oil will overwhelm the flavors here. Use something that's delicate enough for a salad or try mixing a 50/50 blend of robust olive oil with avocado oil.

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Roasted Chicken and Date Salad

PT30M 4 handfuls romaine lettuce or red leaf lettuce, chopped (about 6.5 ounces) 2 handfuls chopped kale, hard stems removed (about 1.5 ounces) 12 ounces rotisserie chicken, chopped (about 1/2 medium rotisserie chicken) 5 large medjool dates, pitted and chopped into large pieces 1 cup cherry or campari tomatoes, halved or quartered 1 ear(s) of corn (Note 1) 1 avocado, diced 2 1/2 ounces goat cheese, crumbled 1/2 cup almonds, roughly chopped 1/2 cup mild extra-virgin olive oil (Note 2) 1/4 cup champagne vinegar 1 teaspoon honey 5 dashes of hot sauce (adjust to taste) 1/2 teaspoon salt and pepper Gluten Free 5 Servings Ingredients:

5 Servings

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Takes 1 min