We love all things Hillstone Restaurants and Honor Bar! This salad is super filling with little gem lettuce, rotisserie chicken, dates, toasted almonds, corn, avocado, goat cheese and cornbread croutons all tossed in a lemon champagne vinaigrette - YUM.
Ingredients
For the salad:
Mixed greens (I used little gem lettuce and spring mix)
Shredded chicken (I used a Bristol Farm’s rotisserie chicken)
6 dates, pitted and chopped
2 ears of corn, boiled and cut off the cob
½ cup almonds, toasted and chopped
1 avocado, diced
Fresh goat cheese torn into bite sized pieces
For the croutons:
Cornbread mix
1 egg
¾ cup milk of your choice
½ cup canola oil
For the dressing:
½ cup canola oil
¼ cup champagne vinegar
1 clove garlic, minced
1 shallot, minced
Juice of 1 lemon
1 tablespoon dijon mustard
2 tablespoons sugar
½ teaspoon salt
¼ teaspoon pepper
Directions
Combine mixed greens, shredded chicken, chopped dates and corn together in a large bowl.
Toast the almonds in a saucepan over medium heat until golden. Add to salad.
Add dressing ingredients to your blender and blend until smooth. Toss dressing with salad and top with fresh goat cheese, avocado and croutons.
For cornbread croutons: follow directions on box. Bake according to instructions. Let cool and cut into cubes. Toss in olive oil and salt and bake at 400 for about 20 minutes until crispy and lightly browned.