February 15, 2022

Cornbread Crouton Macho Salad

Inspired by the Macho Salad at Denver's Cherry Creek Grill, this salad is a year-round favorite. It particularly shines in the summertime with fresh corn sliced off the cob and vine-ripened tomatoes, but its delicious any season. The stars of the salad? Undoubtedly, the lightly browned cornbread croutons and the goat cheese. They take this salad from good to unforgettable. The goat cheese adds a creamy richness that leaves you craving more, and the cornbread croutons are just non-negotiable. Whether you bake your own cornbread, opt for a quick mix, or choose a store-bought version – this is a simple step of slicing and lightly browning the cornbread. Store-bought rotisserie chicken simplifies the meal, but you can also use chicken straight off the grill or omit it entirely for a vegetarian option if you choose. The easy vinaigrette that ties it all together—simple to whisk up. Enjoy every bite of this flavorful salad! I have a feeling you'll be just as fond of it. 

For another healthy and delicious salad, try this Roasted Carrot and Shallot Farro Salad — it's a favorite here!  Anything with farro is a winner!  And when you try either of these salads, don't forget to leave a comment and share your thoughts!   Your feedback is incredibly helpful. Enjoy! 

Ingredients

Dressing
 ½ cup Extra-virgin olive oil
 1 lemon, juiced
 2 tbsp champagne vinegar
 1 tbsp good dijon mustard
 1 clove garlic, mashed
Salad
 1 large container mixed salad greens
 1 rotisserie cooked chicken; breast and thigh meat pulled off the bone and chopped
 3 ears fresh corn cut on the cob (frozen works fine, but fresh makes the salad)
 1 cup cherry tomatoes, halved
 ½ cup dates, pitted and chopped
 ½ cup whole almonds unsalted, chopped and toasted
 4 oz goat cheese, crumbled
 1 avocado, sliced
 2 cups cornbread croutons (store bought or homemade)

Directions

Dressing
1

Whisk all of the dressing ingredients in a small bowl to combine. Season dressing with pinch of salt and freshly ground pepper to taste.

Salad
2

Slice cornbread into large croutons. In a skillet heated to medium, add 3 tbsp olive oil and pan fry croutons, flipping once, until lightly browned on two sides. Remove croutons to a plate to cool.

3

Wipe out pan to clean and add 1 tsp olive oil. Sauté corn for 2-3 minutes on medium heat, stirring occasionally. Remove from heat.

4

Prepare the salad by adding all salad ingredients to a large bowl.

5

Add 1/4 cup of the salad dressing and mix to combine. More dressing can be added as desired. Serve immediately and enjoy!

Cornbread Crouton Macho Salad

Cornbread Crouton Macho Salad

Category, , , , , , DifficultyIntermediateYields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

Dressing
 ½ cup Extra-virgin olive oil
 1 lemon, juiced
 2 tbsp champagne vinegar
 1 tbsp good dijon mustard
 1 clove garlic, mashed
Salad
 1 large container mixed salad greens
 1 rotisserie cooked chicken; breast and thigh meat pulled off the bone and chopped
 3 ears fresh corn cut on the cob (frozen works fine, but fresh makes the salad)
 1 cup cherry tomatoes, halved
 ½ cup dates, pitted and chopped
 ½ cup whole almonds unsalted, chopped and toasted
 4 oz goat cheese, crumbled
 1 avocado, sliced
 2 cups cornbread croutons (store bought or homemade)

Steps

Dressing
1

Whisk all of the dressing ingredients in a small bowl to combine. Season dressing with pinch of salt and freshly ground pepper to taste.

Salad
2

Slice cornbread into large croutons. In a skillet heated to medium, add 3 tbsp olive oil and pan fry croutons, flipping once, until lightly browned on two sides. Remove croutons to a plate to cool.

3

Wipe out pan to clean and add 1 tsp olive oil. Sauté corn for 2-3 minutes on medium heat, stirring occasionally. Remove from heat.

4

Prepare the salad by adding all salad ingredients to a large bowl.

5

Add 1/4 cup of the salad dressing and mix to combine. More dressing can be added as desired. Serve immediately and enjoy!

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