Ingredients
CORNBREAD CROUTONS
SALAD
HERB VINAIGRETTE
Directions
- 1
Preheat the oven to 350°F. Using your hands or a piece of parchment paper, spread the butter on the bottom and sides of a quarter sheet pan and set aside. In a medium-sized bowl mix the cornbread mix, egg, and water together. Batter may be lumpy.
- 2
Using an offset spatula, spread the batter evenly into the prepared pan. Bake for 20 minutes or until golden brown. Remove from the oven and invert onto a cooling rack and cool completely. Cut into squares, place back on the baking sheet, and return to the oven for an additional 10 minutes. Remove from the oven and set aside.
- 3
In a blender or using a glass measuring cup and an immersion blender, blend together all vinaigrette ingredients including the extra virgin olive oil, red wine vinegar, honey, thyme & mint leaves, and salt & pepper until smooth. Taste and add additional salt if needed and set aside.
- 4
Assemble salad by placing the mixed greens in a large serving bowl. Sprinkle on the rotisserie chicken, dates, and almonds. Gently toss the salad then sprinkle on the goat cheese and half of the cornbread croutons (save the other half for a rainy day or for a snack). Drizzle with the herb vinaigrette (you might not need all of it) and serve immediately.
