The cornbread cubes need a few minutes to cool, which gives you just enough time to slice the dates and crumble the cheese. That small pause helps keep Macho Salad crisp when everything meets the dressing. Tender chicken, creamy avocado, and sweet dates make this a substantial bowl, with enough crunch to keep each forkful interesting.
This recipe takes inspiration from restaurant versions associated with Bandera’s and Hillstone’s, without claiming to reproduce either restaurant’s exact recipe. The mustard vinaigrette brings a sharp edge to the richer toppings, while romaine and tomatoes keep the salad fresh.
Prep time: 15-20 minutes
Cook time: 5-10 minutes
Total time: About 20-30 minutes, with overlapping preparation
Yield: 4 generous main-course servings
Oven temperature: 375°F (190°C)
These times assume you have cooked chicken and prepared cornbread. Allow extra time if you need to cook either first.
Ingredients for Macho Salad
Check the dates carefully as you slice them. Even packages labeled “pitted” can occasionally contain a pit or fragment.
For the salad
- 6-8 cups (170-225 g) chopped romaine lettuce
- 1½ pounds (680 g) cooked chicken breast, shredded
- 1 large avocado, cubed, about 8 ounces (225 g)
- 4 ounces (113 g) goat cheese, crumbled
- 1 cup (150 g) cherry or grape tomatoes, halved
- ½ cup (60 g) toasted slivered or chopped almonds
- 1 cup (165 g) fresh or frozen corn kernels
- ½ cup (80 g) pitted, sliced Medjool dates
- 1 cup (100 g) cubed cornbread
- 1 tablespoon (15 ml) olive oil, for the croutons
- Pinch of salt, for the croutons
- 2 scallions, chopped, optional
Use the measured amount of dates rather than a fixed number of whole dates, since their size varies considerably.
For the dressing
- ½ cup (120 ml) olive oil
- 2 tablespoons (30 ml) Dijon mustard
- 2 tablespoons (30 ml) lemon juice, about 1 lemon
- 1 tablespoon (15 ml) champagne vinegar
- 2 teaspoons (10 g) brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 garlic clove, minced
- ¼ teaspoon dried basil
- Pinch of dried oregano, optional
The dressing makes more than you need for the first toss. Start with 2-3 tablespoons over the whole bowl, then add more after tasting.
Allergen note: Macho Salad contains milk from goat cheese and tree nuts from almonds. Cornbread commonly contains wheat, milk, and eggs; some versions also contain soy. Check the cornbread, mustard, and prepared chicken labels for allergens. Use verified gluten-free cornbread if needed.
How to make Macho Salad
Set out a large bowl and a baking sheet before you start. Prepare the toppings while the cornbread toasts, but leave the avocado until near serving time.
1. Toast the cornbread
Preheat the oven to 375°F (190°C). Gently toss the cornbread cubes with 1 tablespoon olive oil and a pinch of salt. Spread them in a single layer on the baking sheet.
Toast for 5-10 minutes, checking at 5 minutes. Look for golden edges and a surface that feels crisp rather than soft. Cornbread varies in moisture and sweetness, so some batches brown sooner than others.
Let the cubes cool on the sheet. Warm croutons can soften the lettuce, and tossing them too early lets them soak up dressing.
2. Make the vinaigrette
Whisk the Dijon mustard, lemon juice, champagne vinegar, brown sugar, salt, pepper, garlic, basil, and optional oregano in a small bowl.
Slowly pour in the olive oil while whisking until the dressing looks evenly blended. Taste before adding it to the salad; the dates will bring additional sweetness to the finished bowl.
Refrigerate the vinaigrette if you are not serving immediately. Whisk again before using if the oil separates.
3. Prepare the toppings
Wash the romaine and dry it thoroughly. Water clinging to the leaves dilutes the dressing and encourages it to slide off.
Shred the chicken into bite-size pieces. Halve the tomatoes, slice the dates, and crumble the goat cheese. Chop the almonds if they are whole or in large pieces.
For fresh corn, steam until tender, then cool and drain. For frozen corn, follow the package cooking directions, then cool and drain thoroughly. Do not assume frozen kernels are ready to eat straight after thawing.
Cube the avocado just before assembly.
4. Toss and serve
Put the romaine in your largest salad bowl. Scatter the chicken, avocado, cheese, tomatoes, almonds, corn, dates, and optional scallions over it.
Add the cooled croutons and 2-3 tablespoons of dressing immediately before serving. Toss gently, lifting the leaves rather than pressing down on the toppings.
Taste a forkful that includes lettuce and chicken. Add dressing a little at a time if needed, then divide among four plates.
Keeping the crunch and balance
The dates can stick together after slicing. Separate them as you scatter them over the greens so nobody gets one overly sweet mouthful.
For a more evenly dressed Macho Salad, spread the heavier toppings across the bowl before tossing. This helps distribute the chicken and cheese without repeatedly turning the delicate avocado.
Dry lettuce matters as much as crisp croutons. If you wash the greens ahead, refrigerate them in a covered container lined with a clean paper towel.
Keep extra dressing at the table. Diners can add more without leaving the entire bowl sitting in vinaigrette.
Substitutions that work
Feta can replace goat cheese if you prefer a saltier, firmer crumble. Use the same measured amount, then taste before adding any extra salt.
For a nut-free Macho Salad, omit the almonds and check ingredient labels for cross-contact warnings. Keep the cornbread croutons for crunch.
Mixed greens can replace romaine, although tender leaves wilt faster after dressing. Toss them gently and serve immediately.
Gluten-free cornbread works for the croutons, provided its label meets your needs. Check the remaining packaged ingredients too, especially when cooking for someone with celiac disease.
Make-ahead, storage, and food safety
Keep the components separate if you plan to serve Macho Salad later. Store the lettuce, chicken, dressing, and toppings in covered containers in the refrigerator at 40°F (4°C) or below.
Use cooked chicken within 3-4 days of cooking, including any time it spent refrigerated before this recipe. Shredding or adding it to a salad does not restart that clock.
Refrigerate the homemade dressing and use it within 3-4 days. Store fully cooled, dry croutons airtight at room temperature for 2-3 days. Discard any that develop mold.
For the freshest texture, cut the avocado and assemble the bowl on serving day. Refrigerate dressed leftovers promptly and eat them the next day; expect softer lettuce and croutons.
Do not leave the chicken salad at room temperature longer than 2 hours, or 1 hour above 90°F (32°C).
If cooking raw chicken, keep its utensils separate from the salad ingredients and do not rinse it. Cook to 165°F (74°C) in the thickest part. The finished salad needs no reheating. If you reheat separately stored chicken, bring it to 165°F (74°C) before serving.
Frequently asked questions
What is Macho Salad?
It is a main-course salad featuring chicken, greens, avocado, goat cheese, dates, almonds, corn, tomatoes, and cornbread croutons with a tangy vinaigrette.
Is this the same as the Bandera’s or Hillstone’s version?
This is a home-style interpretation inspired by those restaurant salads, not a verified restaurant recipe. Ingredient choices and dressing proportions may differ.
What chicken should I use?
Rotisserie chicken keeps preparation quick. Previously cooked grilled or roasted chicken breast also works. Remove bones and any tough skin before shredding.
Can I make Macho Salad ahead?
Yes, but store the components separately. Keep the croutons dry, refrigerate the chicken and dressing, and cut the avocado shortly before serving.
How much dressing does it need?
Start with 2-3 tablespoons for the entire bowl, toss, and taste. Add more gradually until the leaves have a light coating without liquid pooling underneath.
