Farmer's Market Recipe
Grilled chicken, mixed lettuces, sweet corn, tomatoes, avocado, goat cheese, dates, almonds, cornbread croutons, tarragon dressing
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Ingredients
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Grilled Chicken
Salad
Cornbread Croutons
Tarragon Dressing
Method
Grilled Chicken
- 1
Marinate Chicken
In a bowl, whisk together olive oil, lemon juice, garlic, salt, and black pepper. Coat the chicken breasts evenly with the marinade and let rest for 15–30 minutes.
- 2
Grill
Preheat grill or grill pan to medium-high heat. Grill chicken for 5–7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice.
Cornbread Croutons
- 3
Season Cornbread
Preheat oven to 375°F (190°C). Toss cornbread cubes with olive oil, salt, and black pepper until evenly coated.
- 4
Bake
Spread cornbread cubes on a baking sheet in a single layer. Bake for 12–15 minutes, stirring once, until golden and crisp. Cool slightly.
Tarragon Dressing
- 5
Mix Dressing
In a bowl or jar, whisk together olive oil, white wine vinegar, Dijon mustard, honey, and chopped tarragon until emulsified.
- 6
Season
Season dressing with salt and black pepper to taste. Adjust acidity or sweetness as desired.
Salad Assembly
- 7
Prepare Salad Base
In a large bowl, combine mixed lettuces, sweet corn, cherry tomatoes, avocado slices, dates, and almonds.
- 8
Add Toppings
Top salad with sliced grilled chicken, goat cheese crumbles, and cornbread croutons.
- 9
Dress and Serve
Drizzle tarragon dressing over the salad just before serving. Toss gently and serve immediately.
