chicken salad recipeI’ve said it before and I’ll say it again.  I love to eat salads this time of year.  This salad is inspired from my friend Jenny and her husband Adam.  Her husband works at a local restaurant and when they have get togethers, this salad usually makes an appearance.  It is on the menu of the restaurant where he works and while I never order it there, I love eating it at their house.  I love how beautiful it looks on a plate, the gorgeous colors and mostly, the cornbread croutons.  They really make this salad special.

This salad is more of an idea than a recipe.  I do have a specific recipe for the dressing, but the salad is what you want it to be.  This is my version of the salad that Adam makes.  I am sure that is not even close to what he makes, but I like it.  Use whatever is fresh and available.  I would like to think that this salad is called Market Salad because it is made from whatever looked good at the Farmer’s Market that morning.

For the dressing (which I also use for the chicken marinade sometimes):

2 Tablespoons Dijon mustard
4 Tablespoons honey
2 Tablespoons chopped fresh tarragon
2 cloves chopped garlic
3 tablespoons orange juice
2/3 cup red wine vinegar
3/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

orange tarragon dressingPut everything in a Mason jar except for the olive oil.  Close the top and shake until everything is combined.

orange tarragon dressing recipePour in olive oil.

orange tarragon dressing recipeShake again until mixed.

orange tarragon dressing recipeYou can make this a few days ahead and keep in the fridge.  I use maybe 1/3 for the salad.  You can use the leftovers on another salad or it makes a great marinade for chicken.

market salad recipe

The salad:

2 heads romaine lettuce shredded
2 cups arugula
1 bunch Italian parsley (I really like to use herbs as a salad green.  I love to use torn parsley in my salads)
1/2 cup baby tomatoes
3 green onions sliced
1 avocado diced (I add this right before I serve it so it does not brown)
1/3 cup chopped dates
1/3 cup sliced almonds
2 ears corn taken off of the cob (I threw it in raw)
2 chicken breasts
Cornbread Croutons

market salad recipeThrow everything into a bowl, except for the croutons.  Toss with a little of the dressing.  You can always add more, but cannot take away, so go easy with the dressing.  I really do not like a salad drenched in dressing.  Scatter some croutons on top.

chicken salad recipeEat and enjoy.

chicken salad recipesYou can tell that I did.

Market Salad with Orange Tarragon Dressing
 
Ingredients
  • 2 Tablespoons Dijon mustard
  • 4 Tablespoons honey
  • 2 Tablespoons chopped fresh tarragon
  • 2 cloves chopped garlic
  • 3 tablespoons orange juice
  • ⅔ cup red wine vinegar
  • ¾ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 heads romaine lettuce shredded
  • 2 cups arugula
  • 1 bunch Italian parsley (I really like to use herbs as a salad green. I love to use torn parsley in my salads)
  • ½ cup baby tomatoes
  • 3 green onions sliced
  • 1 avocado diced (I add this right before I serve it so it does not brown)
  • ⅓ cup chopped dates
  • ⅓ cup sliced almonds
  • 2 ears corn taken off of the cob (I threw it in raw)
  • 2 chicken breasts
  • Cornbread Croutons
Instructions
  1. Put everything in a Mason jar except for the olive oil. Close the top and shake until everything is combined. Pour in olive oil. Shake again until mixed.
  2. Throw everything into a bowl, except for the croutons. Toss with a little of the dressing. You can always add more, but cannot take away, so go easy with the dressing. I really do not like a salad drenched in dressing. Scatter some croutons on top.
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