Roasted Chicken Salad Recipe
Cornbread Croutons, Corn, Blue Cheese, Craisin, Shaved Red Onion, Sunflower Seed & Honey Vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Cornbread Croutons
Honey Vinaigrette
Method
Preparation of Cornbread Croutons
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
Cube Cornbread
Cut the cornbread into 1-inch cubes.
- 3
- 4
Bake Croutons
Spread the seasoned cornbread cubes on a baking sheet in a single layer. Bake for 15-20 minutes or until golden brown and crispy, turning halfway through.
Preparation of Salad
- 5
Combine Salad Ingredients
In a large bowl, combine the shredded roasted chicken, corn, crumbled blue cheese, Craisins, shaved red onion, and sunflower seeds.
- 6
Make the Honey Vinaigrette
In a small bowl, whisk together honey, apple cider vinegar, Dijon mustard, and olive oil. Season with salt and pepper to taste.
- 7
Dress the Salad
Pour the honey vinaigrette over the salad mixture and toss gently to combine.
- 8
Add Croutons
Top the salad with the prepared cornbread croutons just before serving.