Blackberry Chicken Salad with Goat Cheese Balls
Ingredients
- For the blackberry balsamic vinaigrette dressing:
- 1/2 cup blackberries
- 2 tablespoons white balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1 teaspoon soy sauce
- 1 large clove garlic minced
- salt and pepper to taste
- For the fried goat cheese:
- 226 grams goat cheese either sliced into 1/4 inch thick discs or formed into small balls
- 1/4 cup flour
- 1 large egg lightly beaten
- 1 cup panko breadcrumbs
- For the salad:
- 230 grams chicken breasts
- 6 cups lettuce
- 1 cup blackberries
- 1 avocado sliced
- 1/4 cup red onion sliced
- 1/4 cup walnuts
Instructions
- For the blackberry balsamic vinaigrette dressing:
- Puree everything in a food processor or with a blender.
- For the fried goat cheese:
- Dip 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!
Notes
Best enjoyed while the fried goat cheese is still warm from frying. Add sriracha to taste to the dressing.
Add prosciutto or crispy bacon swap out walnut for pistachios or almonds.
Add prosciutto or crispy bacon swap out walnut for pistachios or almonds.