A farm-fresh restaurant complete with salads, grain bowls and more seasonal plates is opening its doors for the first time Wednesday in Uptown. But first, MIXT co-founder Leslie Silvergilde and Chef Scott Tobey stopped by Good Day to make an amazing grilled chicken salad.
12 oz organic romaine lettuce
2 cups grilled boneless skinless free range chicken breasts,
cut into ¼ inch cubes
½ cup grilled asparagus, cut into ¼ inch pieces
½ cup shredded heirloom or conventional carrots
¼ cup jicama, peeled and cut into batons
4 tbsp crispy, cooked applewood smoked bacon (approx. 3 strips diced)
4 tbsp cotija cheese, crumbled
2 tbsp scallions, diced
1 cup bbq spiced croutons (see recipe below)
¼ cup sriracha ranch dressing (see recipe below)
Prepare bbq spiced croutons and sriracha ranch dressing (see below) and set aside. Lightly season chicken with salt and pepper and grill or bake for 20-25 minutes until internal temperature reaches 165 degrees. Allow breasts to cool and dice into cubes. Set aside. Prepare fresh asparagus with a light coat of olive oil, salt and pepper and grill or roast in the oven for 8-10 minutes. Cool and cut into ¼ pieces. Set aside.
Wash and thoroughly dry lettuce. Tear into ¼ inch pieces and chill in the refrigerator. Prepare carrots, jicama, bacon, cheese and scallions. Toss lettuce, asparagus, carrots, jicama, and scallions in a salad bowl with dressing amount that’s to your liking. Top with grilled chicken, bacon, bbq spiced croutons,
and cotija cheese. Serve immediately.
Sriracha Ranch Dressing
2 ½ cups ranch dressing
¼ cup sriracha hot sauce
Combine your favorite homemade or store-bought ranch dressing with sriracha. Mix thoroughly and store in the refrigerator.
BBQ Spiced Croutons
1 large baguette or similar crusty bread
(MIXT uses a country style levain loaf from Village Baking Co. in Dallas)
4 tbsp bbq spice mix
(select your favorite, such as the dry rub from Burnt Sacrifice)
3 tbsp extra virgin olive oil
Heat oven to 350 degrees. Cut good-quality, crusty bread into ¼ inch cubes and toast on a sheet pan in the oven for approximately 12 minutes until crunchy. Remove from oven and toss croutons thoroughly in large mixing bowl with olive oil and bbq spice mixture while still warm. Cool, and store at room temperature in an air-tight container until ready to use.