I have a feeling that my go-to salad is going to be a go-to salad for you, too. It’s loaded with greens and lean proteins with a punch of crunch with the cornbread croutons!
I’m, admittedly, not a salad person. Okay, that’s a lie. I actually love a good salad. But I feel like homemade salads are never as good as the salads you get at restaurants. Sure, most restaurant salads are loaded with cheese or fatty dressing — or both! But that’s besides the point!
My favorite salad is actually mostly healthy. It’s on the menu of nearly every neighborhood trendy American food restaurant so you know it’s gotta be good. In fact, I order this salad almost every time I see it on the menu. I mean… cornbread croutons?! GIMME ‘EM ALL.
What I really love about this salad is that you can completely customize it to your liking or based on what you’ve got in your kitchen. No dried cranberries, no problem. Your avocado isn’t quite ripe yet? Don’t worry ’bout it.
And so now I’m here today sharing the recipe with you all. It’s my go-to salad and is a regular when I’m meal planning. I have a feeling it’ll be a go-to salad for you, too!
When you’re done, maybe treat yourself to some chocolate chip blondies 😉 You just ate a salad by choice… you deserve it!
The ingredients listed below are enough for two entree size salads. You can easily double or even triple the ingredients to make lunches for the week. If you decide to prepare ahead, hold off on adding the dressing until you’re ready to serve! Team no soggy lettuce.
My Go-To Salad
- For the salad:
- 5 cups mixed greens
- 8 oz chicken, shredded or cut up
- 1 avocado
- 1/3 cup shaved almonds
- 1/3 cup goat cheese
- 1 cob grilled corn
- Dried cranberries
- Cornbread croutons
- Citrus Vinaigrette
- For the citrus vinaigrette:
- 1/2 cup extra virgin olive oil
- Juice from 1/2 orange
- Juice from 1 lemon
- 1/4 cup white wine vinegar
- 2 tsp salt
- 1 tsp freshly ground black pepper
- For the cornbread croutons:
- 1 package Jiffy cornbread mix (or your fav. cornbread mix - whatever!)
- 1 egg
- 1/4 cup milk
- 1 tbsp olive oil
- 1-2 tsp salt
For the citrus vinaigrette: in a mason jar or a tupperware, combine all ingredients together and whisk and/or shake well. You can store whatever you don't use in the fridge for up to 5 days. (Just make sure you give it a good shake before using again.)
For the cornbread croutons: make the cornbread according to package directions. Store away for ONE(!) day. When it's done, let cool and then cut cornbread into crouton-size pieces. Preheat oven to 400F. Using a large bowl or a large ziploc bag, toss your pieces with olive oil and salt. Place on a baking sheet and toast until your croutons are a goldeny-brown color, which is about 10 minutes.
For the grilled corn: turn your grill on medium-low heat. Once hot, place shucked cobs on the grill and rotate every 5 minutes or so and grilling for a total of 20 minutes. Salt when the corn is done. In a bowl, shave off the kernels and set aside.
For the salad: Layer everything on top of your bed of greens. Top with cornbread croutons and whatever amount of citrus vinaigrette you're comfortable with. Toss and serve!
Be sure to tag me on instagram if you make one of my recipes! I love love love to hear from you!