Farmer's Market (serves 8-10) Recipe
Grilled chicken, mixed lettuces, sweet corn, tomatoes, avocado, goat cheese, dates, almonds, cornbread croutons, tarragon dressing
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.
Grilled Chicken
Cornbread Croutons
Salad Components
Tarragon Dressing
Method
Grilled Chicken
- 1
Marinate Chicken
In a large bowl, whisk together olive oil, lemon juice, garlic, salt, and black pepper. Add chicken breasts and toss to coat evenly. Cover and marinate for at least 30 minutes and up to 8 hours.
- 2
Cornbread Croutons
- 3
Season Cornbread
Preheat oven to 375°F. Place cornbread cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt. Toss gently to coat.
- 4
Bake Croutons
Bake for 12–15 minutes, turning once, until golden brown and crisp. Remove and let cool.
Tarragon Dressing
- 5
Mix Dressing
In a bowl or jar, whisk together olive oil, white wine vinegar, Dijon mustard, honey, chopped tarragon, minced shallot, salt, and black pepper until emulsified.
- 6
Adjust Seasoning
Taste dressing and adjust seasoning with additional salt, pepper, or honey as desired. Refrigerate until ready to use.
Salad Assembly
- 7
Prepare Base
In a large serving bowl, add mixed lettuces. Top with sweet corn, cherry tomatoes, avocado slices, dates, and toasted almonds.
- 8
Add Protein and Cheese
Arrange sliced grilled chicken over the salad and sprinkle evenly with crumbled goat cheese.
- 9
Finish and Serve
Drizzle salad with tarragon dressing just before serving. Gently toss to combine and finish with cornbread croutons on top.
