World’s Most Weirdly Delicious Salad


For the vinaigrette:

4 tablespoons extra virgin olive oil
2 tablespoons champagne vinegar (or substitute white wine vinegar)
1 tablespoon water
1 tablespoon honey
½ teaspoon dijon mustard
1 small clove garlic, minced
¼ teaspoon Herbes de Provence
⅛ teaspoon salt
⅛ teaspoon pepper

For the salad:

8 ounces roasted chicken breast (get a recipe here!), cooled
1 ear of corn, cooked, kernels removed (or use ¾ cup frozen corn, thawed)
8 cups romaine lettuce, chopped
4 cups green cabbage, thinly sliced
1 cup cherry tomatoes, quartered
1 avocado, diced
½ cup green onion (green part only), sliced
½ cup dry roasted almonds, very roughly chopped
4 Medjool dates, pitted and thinly sliced
2 ounces soft goat cheese