So much has happened since the last time I shared a recipe! Most notably, I’m halfway through the making of baby #3, A BOY!!, which just as with my past pregnancies, has left me all-day nauseous and exhausted ever since we found out. At almost 20 weeks, I’ve found just enough appetite and energy to post an update and finally share one of my favorite things to eat (ever since I had it at Crosby’s Kitchen in our old Chicago neighborhood)!

Clara just turned six this month and started kindergarten last year. Gwen turned two in March and is sweet and talkative. Both girls are incredibly big eaters which makes it fun to cook with and for them! Dustin is still fixing kids teeth and we still live in the Seattle area (which I truly love). And here are a few photos to catch you up…

Now for this salad. I call it the Wrightwood Chicken salad because the restaurant did. They roasted their own rotisserie chicken and served it warm and shredded over a pile of greens, roasted corn, tart cranberries, crunchy almonds, tangy goat cheese and cherry tomatoes, and creamy avocado, all tossed in a sweet citrus vinaigrette. What really put it over the top was the house-made cornbread croutons. I opt for serving the salad with cornbread on the side, but toasting it and crumbling it on top wouldn’t be a bad idea! Not to worry, I’ll be sharing our favorite cornbread recipe shortly.

Wrightwood Grilled Chicken Salad

INGREDIENTS

romaine lettuce, chopped
mixed greens (I like the blend of baby lettuces and spinach)
rotisserie chicken, shredded or torn into chunks
roasted corn (fresh corn, grilled and cut off the cob is best)
sweetened dried cranberries (or cherries!)
sliced almonds, toasted
goat cheese, crumbled (or grated manchego)
cherry tomatoes, halved
avocado, pitted and diced
red onion, thinly sliced (optional)
cornbread, for serving on the side or making croutons to serve on top

Citrus Vinaigrette:
2 Tbsp. freshly squeezed orange juice
1 Tbsp. cider vinegar
2 Tbsp. olive oil
2 tsp. honey
1 tsp. Dijon mustard
salt and freshly ground black pepper, to taste
*Dressing serves 2-4, can easily be doubled, tripled, etc!

DIRECTIONS

1. In a large bowl combine lettuce and salad ingredients.

2. To make the vinaigrette, combine orange juice, vinegar, honey, and Dijon in a medium bowl. While whisking, slowly stream in the olive oil. Season with salt and pepper to taste.

3. Drizzle salad with vinaigrette, toss, and serve (topped with cornbread croutons or cornbread on the side).

Inspired by Crosby’s Kitchen in Chicago, IL.