Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese
Grilled chicken marinated in blackberry balsamic dressing, topped with a blackberry salad, crispy fried goat cheese, and avocado!
Presenting the Crispy Fried Goat Cheese with Blackberry Balsamic Grilled Chicken Salad! A symphony of flavours and textures that will entice your senses is about to greet your taste buds. A colourful vegetable salad, juicy blackberries, and crisp freshness of mixed greens combine with succulent grilled chicken marinated in a tart blackberry balsamic sauce. But there’s still more! Golden nuggets of crispy fried goat cheese are nestled atop this culinary masterpiece, offering a delicious crunch that ideally balances the sweetness of the salad. A lovely dance of savoury, sweet, and creamy pleasure is present in every bite. Prepare to take your salad game to the next level with this delicious recipe!
Ingredients:
Regarding the dressing of blackberry balsamic vinaigrette:
- half a cup of blackberries
- Half a tsp white balsamic vinegar
- Two teaspoons pure olive oil
- two tsp honey
- Two tsp Dijon mustard
- One teaspoon of soy sauce or tamari
- One big garlic clove, finely chopped, with salt and pepper to taste
Regarding the fried goat’s cheese:
- Eight ounces of goat cheese, cut into little balls or sliced into 1/4-inch thick discs
- one-fourth cup flour
- One big egg, whisked just enough
- one cup breadcrumbs, or panko breadcrumbs
Regarding the salad:
- Half a pound of chicken breasts
- Six cups of lettuce
- One cup of blackberries
- One sliced avocado
- one-fourth cup sliced red onion
- 1/4 cup walnuts (or pistachios or almonds)
directions:
Regarding the dressing of blackberry balsamic vinaigrette:
- Blend or use a food processor to puree everything.
Regarding the fried goat’s cheese: - Place the goat cheese slices or balls in a paper towel to drain after dredging them in flour, egg, and breadcrumbs. Fry them in oil over medium heat until they turn a light golden brown.
Regarding the salad: - After marinating the chicken in half of the vinaigrette for 30 minutes to overnight, grill it over medium-high heat for 2 to 5 minutes on each side, or until it is cooked and gently charred. Then, set it aside to cool and cut.
- Put the salad together and savour!
Option: Taste and adjust the dressing with sriracha.
Option: Top with crispy bacon or prosciutto!
Note: Best savoured right after frying, while the goat cheese is still warm!