Bistro Salad Recipe

Pound and marinate

Lightly pound chicken breasts to an even thickness (about 3/4 in). In a bowl combine 3 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried Italian seasoning, 1 tsp salt and 1/2 tsp black pepper. Add chicken, turn to coat, cover and refrigerate 20–30 minutes (or up to 2 hours).

Grill

Preheat grill or grill pan to medium-high. Remove chicken from marinade and shake off excess. Grill 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into 1/2-inch strips.

Prepare batter

Preheat oven to 400°F (200°C). In a bowl whisk together 3/4 cup cornmeal, 3/4 cup flour, 1 tbs sugar, 1 tsp baking powder and 1/4 tsp salt. In a separate bowl whisk 1/2 cup milk, 1 beaten egg and 2 tbs melted butter. Pour wet into dry and stir until combined; do not overmix.

Bake

Pour batter into a lightly greased 8-inch or 9-inch skillet or baking pan and bake 15–18 minutes until golden and a toothpick comes out clean. Cool slightly, then cut into wedges or cubes to serve alongside the salad.

In a jar or small bowl combine 1/2 cup extra-virgin olive oil, 3 tbs red wine vinegar, 2 tsp honey, 1 tsp Dijon mustard, 1 tsp minced shallot, 1/2 tsp sweet Italian seasoning, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or honey for sweetness. Refrigerate up to 3 days; bring to room temperature and shake before using.

Toast almonds: in a small dry skillet over medium heat, toast 1 tbs sliced almonds, shaking frequently, until fragrant and lightly golden (about 2–3 minutes). Remove from heat to cool.

Prepare lettuce and vegetables: wash and dry romaine; tear or slice into bite-sized pieces to yield about 6 cups. Halve or quarter cherry tomatoes to make 1 cup. If using canned corn, ensure it is drained; if raw/fresh, blanch or grill briefly and cool.

Combine and dress: In a large bowl toss romaine, tomatoes, corn, sliced dates (6 pieces), and about half the crumbled goat cheese (1.5 oz). Add sliced grilled chicken on top. Drizzle 2–3 tbs (or to taste) of the Sweet Italian Vinaigrette and toss gently to coat. Taste and add more dressing if needed.

Finish and serve: Sprinkle toasted almonds and remaining goat cheese over the salad. Serve with warm cornbread wedges on the side.