COPYCAT BANDERA’S MACHO SALAD
This hearty salad is one of my favorites to throw together during the warmer months. It has enough going on that it can be an entire meal on its own, but it also goes great as a side at any summer BBQ! And trust me when I say it does not disappoint!! Years ago I got to experience this incredible salad in Chicago from Bandera itself…but honestly, making it from home is the way to go because then it’s all you can eat! And you can adjust it according to your own personal taste. I used to think I disliked goat cheese until I tried this salad, and it is SO good in this. Something about the combo of the chicken, salad dressing, dates, and goat cheese are absolute perfection…but if you just can’t handle the thought, feel free to sub feta.
COPYCAT BANDERA’S MACHO SALAD
serves 6-8
Ingredients:
- 8 cups romaine lettuce, chopped
- 2 cups shredded chicken (I prefer to use rotisserie chicken)
- 1 large (ripe) avocado, chopped into cubes
- 14 cherry tomatoes, halved
- 1/2 cup slivered or thinly sliced almonds, candied* (see below for instructions)
- 1 cup corn (for the best flavor, cut your cooked kernels right off the cobb, but frozen works in a pinch)
- 16 whole dates, sliced into thin strips or chopped
- 1/2 cup goat cheese, crumbled (can sub feta based on personal preference)
- 1 cup cornbread croutons
Dressing Ingredients:
- 1/2 cup olive oil
- 1 tsp Balsamic Vinegar
- Juice from 1 lemon
- 2 T dijon mustard
- 2 tsp brown sugar
- 2 cloves garlic, minced or pressed through a garlic press
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried basil
- heaping 1/4 tsp dried oregano
Directions:
- Prepare lettuce and place in large bowl.
- Arrange remaining salad ingredients on top of the lettuce.
- Combine dressing ingredients in a blender and mix. Set aside until right before serving.
- Once ready to eat, add dressing, toss salad, and serve immediately.
*to candy almonds, add 1/2 cup of almonds and 1/8 cup of granulated sugar in a sauté pan over medium heat. Stir constantly for 3-4 minutes, or until the sugar has melted and the almonds have toasted. Transfer to a sheet of parchment paper in a single layer and let cool. Break into clusters if they are stuck together.