Are you like me and only like salads that have more toppings than lettuce? I discovered this salad at Los Altos Grill, a place that became the “special occasion place” for myself and my friends…then later on dates with my now husband. We’d huddle around generously poured glasses of wine, the “Dip Duo” (guac and pimento cheese) or artichokes if they were in season, and this salad. We would reason that since we were eating salad that it was only natural to balance that virtuousness with a big plate of their perfectly spiced fries. When we had my daughter, it became harder to go to a restaurant that was only open for dinner (and always had a long line), so I learned how to make this at home.
Ingredients: (Serves 4)
6 cups chopped Romaine Lettuce
1 head of Savoy Cabbage, shredded
1 1/2 pound shredded Chicken Breast
1 Avocado, chopped
4 oz crumbled Goat Cheese
4 Roma Tomatoes, cut into wedges [I omit these]
1/2 cup chopped, toasted Almonds
1 cup fresh Corn
16 Dates, sliced [More if you love them like me]
1 1/2 cups Cornbread Croutons
Dressing:
2 tablespoons Dijon Mustard
1 Lemon, juiced
1 tsp Champagne Vinegar
2 tsp Brown Sugar
1/2 tsp Salt
1/4 tsp Fresh Black Pepper
1 clove Garlic, minced
1/4 tsp Dried Basil
1/3 tsp Dried Oregano
~1/2 cup Olive Oil [I always go with less than the full ½ cup]
Prep your ingredients - who doesn’t love a good mis en place?
You can either make the croutons from store bought cornbread, or, be extra like me and make your own using Houston’s recipe (using child labor, of course). Once cooked and cooled, you can cube and spray with cooking spray. Broil until lightly browned and crisp.
You can either use rotisserie chicken from the store, or, if you are like us and only like the white meat here, roast your own. I take a bone-in, skin on breast of chicken and drizzle with olive oil, salt and pepper. Place on a parchment lined baking sheet and roast at 350F for 35-45 minutes (until registers 165F). Shred into chunks.
Take an ear of corn and chop off about ½ inch from the non-pointed end. Microwave for 5 minutes on high. Then, hold the pointed end (the part where the silk is sticking out), and gently squeeze until the ear of corn shucks itself. It should come out of the husk with no silk attached (magic!). Stand it on the cut end and run your knife down the sides to cut off the kernels.
Take a mason or old jelly jar and fill with the dressing ingredients. Shake until emulsified.
Put romaine and cabbage in bowls and dress with dressing to taste. Top with all the prepped accouterments!
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