Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese
Rating
This salads base is fresh blackberries starting out with a blackberry balsamic vinaigrette that is used both to marinate the chicken and as the dressing for the salad!
Ingredients
- For the blackberry balsamic vinaigrette dressing:
- ½ cup blackberries
- 2 tablespoons white balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1 teaspoon tamari or soy sauce
- 1 large clove garlic, minced
- salt and pepper to taste
- For the fried goat cheese:
- 8 ounces goat cheese, either sliced into ¼ inch thick discs or formed into small balls
- ¼ cup flour
- 1 large egg, lightly beaten
- 1 cup panko breadcrumbs (or breadcrumbs)
- For the salad:
- ½ pound chicken breasts
- 6 cups lettuce
- 1 cup blackberries
- 1 avocado, sliced
- ¼ cup red onion, sliced
- ¼ cup walnuts (or pistachios or almonds)
Instructions
- For the blackberry balsamic vinaigrette dressing:
- Puree everything in a food processor or with a blender.
- For the fried goat cheese:
- Dredge the goat cheese slices/balls in the flour and coat in egg followed by breadcrumbs and fry in oil over medium heat until lightly golden brown before setting aside on paper towels to drain.
- For the salad:
- Marinate the chicken in half of the vinaigrette for 30 minutes to over night before grilling over medium-high heat until cooked and slightly charred, about 2-5 minutes per side, and setting aside to cool and slice.
- Assemble the salad and enjoy!
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