Description
Crisp, fresh, and layered with flavor, this Chicken, Date & Goat Cheese Salad with Basil Vinaigrette brings together juicy grilled chicken, sweet dates, creamy goat cheese, and crunchy almonds over delicate butter lettuce. Finished with a bright, herbaceous basil vinaigrette, it’s a perfectly balanced salad that feels light, satisfying, and anything but ordinary.
Ingredients
Chicken
1 large chicken breast (10 - 12 ounces)
Kosher salt and black pepper
Squeeze of fresh lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Tuscan seasoning
Salad
4 cups butter lettuce or spring mix, loosely torn
1/3 cup pitted dates, sliced into small pieces
1/3 cup toasted almond slivers
1/2 avocado, sliced
1/2 cup thawed sweet corn, patted dry
1/3 cup crumbled goat cheese
1/2 cup English or Persian cucumber, sliced into half-moons
Basil Vinaigrette
1/2 cup fresh basil leaves
1/4 cup olive oil
1 tablespoon champagne vinegar
1 to 2 teaspoons fresh lemon juice
1 teaspoon honey
1 small garlic clove
1 tablespoon shallot
1/2 teaspoon Dijon mustard
Pinch red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Instructions
- Pound the chicken breast lightly to even thickness. Season both sides with kosher salt and black pepper.
- Grill over medium-high heat (400 to 450°F / 204 to 232°C) for 4 to 6 minutes per side, until the internal temperature reaches 165°F (74°C) and the chicken is lightly charred. The light char adds depth, balancing the sweetness of the dates and corn.
- Remove from the grill and rest for 5 minutes. Slice across the grain, then finish with a squeeze of fresh lemon and a small pinch of salt, if needed.
- In a food processor or blender, combine basil, garlic, shallot, Dijon, champagne vinegar, lemon juice, honey, salt, pepper, and red pepper flakes. Pulse until finely chopped. Slowly stream in olive oil while blending until smooth and emulsified. Taste and adjust acidity if needed.
- In a large bowl, add lettuce, cucumber, corn, dates, and toasted almonds. Drizzle with 2 to 3 tablespoons of vinaigrette and toss gently to coat. Add more only if needed.
- Transfer to a platter or serve in bowls. Add warm sliced chicken. Drizzle a small amount of vinaigrette over the chicken and finish with goat cheese and sliced avocado. Serve immediately.
Notes
2 small chicken breasts (6 ounces) can be used in place of a large chicken breast.
Tuscan seasoning substitution — no blend on hand? Mix 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, and a pinch of garlic powder for a similar flavor.
Use warm chicken, not hot, so the lettuce stays fresh and does not wilt.
Pat the corn dry before adding so the salad does not become watery.
Slice dates small so they distribute evenly throughout the salad.
Start with less dressing than you think. Butter lettuce absorbs quickly, and the salad has plenty of built-in flavor.
Taste before adding additional salt. The goat cheese, almonds, and seasoned chicken already contribute saltiness.
Rotisserie chicken may be substituted, but grilled chicken provides deeper flavor and structure.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Grilling
- Cuisine: American