November 21st, 2024
Recipes
Roasted Chicken and Date Salad
Valentina P
- Difficulty
•
- Time 30"
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
Shopping List
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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
- 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.
- Step 2: Stir together all of the vinaigrette ingredients and set aside.
- 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.
- 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:
