Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese

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!


Regarding the dressing of blackberry balsamic vinaigrette:

  1. half a cup of blackberries
  2. Half a tsp white balsamic vinegar
  3. Two teaspoons pure olive oil
  4. two tsp honey
  5. Two tsp Dijon mustard
  6. One teaspoon of soy sauce or tamari
  7. One big garlic clove, finely chopped, with salt and pepper to taste

Regarding the fried goat’s cheese:

  1. Eight ounces of goat cheese, cut into little balls or sliced into 1/4-inch thick discs
  2. one-fourth cup flour
  3. One big egg, whisked just enough
  4. one cup breadcrumbs, or panko breadcrumbs

Regarding the salad:

  1. Half a pound of chicken breasts
  2. Six cups of lettuce
  3. One cup of blackberries
  4. One sliced avocado
  5. one-fourth cup sliced red onion
  6. 1/4 cup walnuts (or pistachios or almonds)

Regarding the dressing of blackberry balsamic vinaigrette:

  1. Blend or use a food processor to puree everything.
    Regarding the fried goat’s cheese:
  2. 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:
  3. 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.
  4. 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!


Leave a Comment