Mucho Salad

• Maple-Orange Vinaigrette
• 1/2 cup orange juice
• 2 tablespoons pure maple syrup
• 1/4 cup lemon juice
• 2 teaspoons dijon mustard
• 6 tablespoons peanut or canola oil
• salt and pepper, to taste
• Salad
• 8 cups Romaine or Mixed Greens
• 2 tomatoes, cut into large pieces
• 1/2 cup red cabbage, finely sliced
• 1 cup frozen roasted corn kernels, thawed
• 2 avocadoes, cut in large chunks
• 6 medjool dates, cut each into 3-4 pieces
• 1/2 cup almonds, toasted & coarsely chopped
• 4 ounces goat cheese, crumbled
• 2-3 cups roaster chicken, cut into large chunks

1. Place the orange juice & maple syrup in a small saucepan and bring to a boil. Reduce the heat & simmer until reduced to about 1/3 cup. 15-20 minutes
2. Preheat oven to 350 degrees. Place almonds on a baking sheet & toast for about 10-12 minutes. Cool & coarsely chop
3. Put the lettuce in a large Salad bowl. Top with chicken, tomato, cabbage, corn, avocado, dates, toasted almonds & goat cheese. Do not toss.
4. Drizzle generously with Maple-Orange Vinaigrette. You may not use all of the dressing.

maple, orange juice, maple syrup, lemon juice, mustard, peanut, salt, salad, tomatoes, red cabbage, corn kernels, avocadoes, dates, almonds, goat cheese, roaster chicken

Taken from food52.com/recipes/68435-mucho-salad (may not work)