Mucho Salad

Name: Mucho Salad
Ingredients: Maple-Orange Vinaigrette; 1/2 cup orange juice; 2 tablespoons pure maple syrup; 1/4 cup lemon juice; 2 teaspoons dijon mustard; 6 tablespoons peanut or canola oil; salt and pepper, to taste; Salad; 8 cups Romaine or Mixed Greens; 2 tomatoes, cut into large pieces; 1/2 cup red cabbage, finely sliced; 1 cup frozen roasted corn kernels, thawed; 2 avocadoes, cut in large chunks; 6 medjool dates, cut each into 3-4 pieces; 1/2 cup almonds, toasted & coarsely chopped; 4 ounces goat cheese, crumbled; 2-3 cups roaster chicken, cut into large chunks

17 ingredients

4 steps

Ingredients

Maple-Orange Vinaigrette
1/2 cup orange juice
2 tablespoons pure maple syrup
1/4 cup lemon juice
2 teaspoons dijon mustard
6 tablespoons peanut or canola oil
salt and pepper, to taste
Salad
8 cups Romaine or Mixed Greens
2 tomatoes, cut into large pieces
1/2 cup red cabbage, finely sliced
1 cup frozen roasted corn kernels, thawed
2 avocadoes, cut in large chunks
6 medjool dates, cut each into 3-4 pieces
1/2 cup almonds, toasted & coarsely chopped
4 ounces goat cheese, crumbled
2-3 cups roaster chicken, cut into large chunks

Directions

1

Place the orange juice & maple syrup in a small saucepan and bring to a boil. Reduce the heat & simmer until reduced to about 1/3 cup. 15-20 minutes
2

Preheat oven to 350 degrees. Place almonds on a baking sheet & toast for about 10-12 minutes. Cool & coarsely chop
3

Put the lettuce in a large Salad bowl. Top with chicken, tomato, cabbage, corn, avocado, dates, toasted almonds & goat cheese. Do not toss.
4

Drizzle generously with Maple-Orange Vinaigrette. You may not use all of the dressing.