Bandera’s Macho Salad

One of my all time favorite salads is Bandera’s Macho Salad. Earlier this year, the Hillstone Restaurant Group shared many of their popular recipes with Bon Appétit, posted here, but the Macho Salad wasn’t included. I tried making it several times on my own and it was good, but not perfect. Then, a few months ago, I came along this recipe from Tasty Kitchen and tested it on my book club. It was a hit and we all agreed it tasted exactly like the one served in the restaurant. They all wanted the recipe. I now keep most of the ingredients on hand to throw this salad together at a moment’s notice.

I serve mine in my favorite everyday low bowl from Crate and Barrel.

Next on my list is the Pine Room Salad from R&D Kitchen. If anyone knows the recipe, please share!

The recipe below is my slightly altered version from the one on Tasty Kitchen. It serves 4 and can be easily doubled.

Macho Salad

6 cups chopped Romaine Lettuce
1 head of Savoy Cabbage, shredded
1 1/2 pound shredded Chicken Breast*
1 Avocado, chopped
4 oz crumbled Goat Cheese
4 Roma Tomatoes, cut into wedges
1/2 cup chopped, toasted Almonds
1 cup fresh Corn
16 Dates, sliced
1 1/2 cups Cornbread Croutons**

Dressing:

2 tablespoons Dijon Mustard
1 Lemon, juiced
1 tsp Champagne Vinegar
2 tsp Brown Sugar
1/2 tsp Salt
1/4 tsp Fresh Black Pepper
1 clove Garlic, minced
1/4 tsp Dried Basil
1/3 tsp Dried Oregano
1/2 cup Olive Oil

Toss all ingredients in a large bowl. Whisk together dressing ingredients and toss with salad.

*Time saver…I pick up an already roasted chicken at the market.

**When I don’t have time to make the cornbread, recipe here, I buy store made from the market. Cut them up into large cubes, toss them with olive oil and salt and broil them until they brown on the edges with a crispy edge. Cool before you toss in the salad or they may fall apart.