The Macho Salad from Bandera is one of my family’s all-time favorites. I’ve shared this recreation in the past, but now that we’re cooking more than ever, I think it’s the perfect time to bring the recipe around again. It never disappoints and is so close to the real thing, I doubt if I could tell the difference in a taste test. Enjoy!
The recipe below is my slightly altered version from the one from Tasty Kitchen. It serves 4 and can be easily doubled.
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**
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.
photo: Crispy Terriyaki