Hillstone Macho Salad Copycat

4664CEB8-B1FA-4C21-9793-939AFDC16010.PNG

If you’ve ever been to a Hillstone restaurant and ordered their Macho Salad, then you know how incredible the combinations of these ingredients are. Their version of this salad is topped with juicy, rotisserie chicken and slivered almonds. As I did use most of the ingredients they do, I made some adaptations to make this a meatless Monday salad. I used chickpeas instead of chicken. They are loaded with protein, and plus, I love them! If you prefer another type of bean, go ahead and make your swap. You can add nuts or seeds for other healthy fats and proteins.

*If you want to use a full pint of tomatoes and a full can of chickpeas, then I would recommend using two bags of spring mix.

Ingredients:

  • ½ of a 15oz can of chickpeas, drained and rinsed

  • 2-3 tbsp goat cheese, crumbled

  • Cornbread cut into pieces, about 1 cup

  • 1 bag of spring mix lettuce

  • 1 avocado, diced

  • ½ pint cherry tomatoes (or another favorite), sliced in half

  • 4-6 medjool dates, pitted and chopped

  • 1 ear of corn, kernels cut off the cob

  • Favorite vinaigrette or something simple like:

    • Extra virgin olive oil

    • Red wine vinegar

    • Salt

    • Pepper

    • Oregano

    • Honey 

Instructions:

  1. Preheat the oven to 350. Cut cornbread into bite size pieces. Lay pieces out on a baking sheet, lightly drizzle with olive oil and bake in the oven for about 15 minutes, until toasted.

  2. In the meantime, make your dressing. I like to use a shaker bottle to make my vinaigrettes. Otherwise, you can use a small mixing bowl. Shake or whisk together all the ingredients listed above for the vinaigrette. I don’t have measurements, because honestly I never measure this and always do it differently every time. So try on your own to adjust according to your own taste liking. Typically there should be more oil than vinegar. So start with that rule. If you like more tang, add more vinegar. If you like more sweet, add more honey. Seasoning with a little salt, pepper and oregano, then taste. Add more of whatever you think is missing. After combining, set aside.

  3. Then, assemble your salad. In a large salad or serving bowl, add the lettuce, then top with: tomatoes, avocado, corn kernels, chickpeas, dates and goat cheese. Shake or whisk your dressing once more since it may have separated. Once combined, drizzle the desired amount over your salad. Toss together until evenly coated, then garnish with warm, cornbread croutons.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade   

Salad, VegetarianDanielle SimoneComment