introduction
Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese is a delightful dish that brings together fresh flavors and textures. This salad is not just healthy but also packed with vibrant colors and delicious ingredients that make it an appealing choice for any meal. The combination of grilled chicken, sweet blackberries, creamy avocado, and crispy goat cheese creates a satisfying experience.
why make this recipe
This recipe is perfect for anyone looking to enjoy a light yet filling salad. It combines various flavors, with the sweetness of blackberries balancing the tangy balsamic dressing and the savory chicken. The crispy goat cheese adds a luxurious touch, making this dish feel special. It’s great for lunch, dinner, or even a picnic. Plus, it’s a wonderful way to incorporate seasonal fruits into your meal.
how to make Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese
Ingredients
- 1/2 cup blackberries (for vinaigrette)
- 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
- 8 ounces goat cheese, sliced or formed into balls
- 1/4 cup flour
- 1 large egg, lightly beaten
- 1 cup panko breadcrumbs
- 1/2 pound chicken breasts
- 6 cups lettuce
- 1 cup blackberries (for salad)
- 1 avocado, sliced
- 1/4 cup red onion, sliced
- 1/4 cup walnuts or other nuts
Directions
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Start by making the blackberry balsamic vinaigrette. In a food processor or blender, puree the blackberries, white balsamic vinegar, olive oil, honey, Dijon mustard, tamari (or soy sauce), minced garlic, salt, and pepper until smooth.
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Next, prepare the fried goat cheese. Dredge the goat cheese in flour, dip it in the beaten egg, and then coat it with panko breadcrumbs. Heat oil in a pan over medium heat and fry the cheese until it is golden brown on all sides. Remove and let it drain on a paper towel.
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For the salad, marinate the chicken in half of the vinaigrette for 15-20 minutes. Grill the chicken over medium-high heat until fully cooked, about 6-7 minutes per side. Let it rest before slicing.
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Assemble the salad by combining lettuce, blackberries, avocado, red onion, walnuts, and sliced chicken in a large bowl. Top with the crispy goat cheese and drizzle with the remaining vinaigrette.
how to serve Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese
Serve this salad on a large platter or in individual bowls. Garnish with extra blackberries and a sprinkle of nuts for added crunch. It pairs wonderfully with a chilled glass of white wine or sparkling water.
how to store Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese
If you have leftovers, store them in an airtight container in the fridge. Keep the fried goat cheese separate to maintain its crispy texture. This salad can be kept for up to two days, but it’s best enjoyed fresh.
tips to make Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese
- Make the vinaigrette ahead of time and store it in the fridge for easy preparation.
- Use fresh herbs like basil or mint to enhance the flavor.
- Experiment with different nuts or seeds for added texture.
- For a vegetarian option, substitute chicken with grilled tofu.
variation
You can add other seasonal fruits like strawberries or peaches for a different taste. Additionally, try using mixed greens instead of just lettuce for more flavor.
FAQs
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Can I use frozen blackberries for the vinaigrette?
Yes, you can use frozen blackberries if fresh ones are not available. Just thaw them before blending. -
Is there a way to make this salad dairy-free?
You can skip the goat cheese or replace it with dairy-free cheese options available in stores. -
How long does it take to grill the chicken?
Grilling the chicken takes about 12-15 minutes total, depending on the thickness. Be sure to check that it is fully cooked before serving.
Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese
Ingredients
For the vinaigrette
- 1/2 cup blackberries for vinaigrette
- 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, sliced or formed into balls
- 1/4 cup flour
- 1 large egg, lightly beaten
- 1 cup panko breadcrumbs
For the salad
- 1/2 pound chicken breasts
- 6 cups lettuce
- 1 cup blackberries for salad
- 1 avocado, sliced
- 1/4 cup red onion, sliced
- 1/4 cup walnuts or other nuts
Instructions
Prepare the vinaigrette
- In a food processor or blender, puree the blackberries, white balsamic vinegar, olive oil, honey, Dijon mustard, tamari (or soy sauce), minced garlic, salt, and pepper until smooth.
Fry the goat cheese
- Dredge the goat cheese in flour, dip it in the beaten egg, and then coat it with panko breadcrumbs.
- Heat oil in a pan over medium heat and fry the cheese until it is golden brown on all sides. Remove and let it drain on a paper towel.
Cook the chicken
- Marinate the chicken in half of the vinaigrette for 15-20 minutes.
- Grill the chicken over medium-high heat until fully cooked, about 6-7 minutes per side.
- Let it rest before slicing.
Assemble the salad
- Combine lettuce, blackberries, avocado, red onion, walnuts, and sliced chicken in a large bowl.
- Top with the crispy goat cheese and drizzle with the remaining vinaigrette.