Description
A vibrant, flavor-packed summer salad made with rotisserie chicken, grilled corn, creamy goat cheese, sweet dates, and a warm vinaigrette. Perfect for an easy and satisfying lunch or dinner.
Ingredients
- 2 ears of corn, grilled (about 1 cup)
- 12–16 oz spring greens
- 1 rotisserie chicken, meat pulled and chopped
- 1 avocado, thinly sliced
- 6 medjool dates, pitted and chopped
- 4 oz goat cheese, crumbled
- ¼ cup pickled onions
- ¼ cup sliced almonds, toasted (optional)
- Warm vinaigrette:
- 3 Tbsp olive oil
- 1 garlic clove, minced
- 3 Tbsp apple cider vinegar
- 2 tsp brown sugar
- 1 tsp Dijon mustard
- ¼ tsp pepper
- ⅛ tsp salt
Instructions
- Prepare the grilled corn first, then chop the chicken, dates, and cut corn off the cob. Toast almonds if using.
- Dress the greens: In a large bowl, toss spring mix with a pinch of salt and pepper.
- Assemble salad: Add chopped chicken, corn, dates, goat cheese, pickled onions, and almonds onto greens; top with avocado slices just before serving.
- Make warm vinaigrette: In a small saucepan over medium-low heat, warm olive oil and sauté garlic for about 30 seconds. Whisk in vinegar, brown sugar, mustard, salt, and pepper until combined and heated through.
- Finish: Drizzle the warm vinaigrette over the salad and serve immediately.
Notes
- Store leftover salad (without dressing and avocado) in an airtight container in the fridge for up to 1 day.
- Reheat vinaigrette gently on the stove before serving.
- Prepare salad components separately to maintain freshness.
- Customize with different cheeses, fruits, or greens as desired.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 420
- Sugar: 11g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
