226gramsgoat cheeseeither sliced into 1/4 inch thick discs or formed into small balls
1/4cupflour
1large egglightly beaten
1cuppanko breadcrumbs
For the salad:
230gramschicken breasts
6cupslettuce
1cupblackberries
1avocadosliced
1/4cupred onionsliced
1/4cupwalnuts
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 baconswap out walnut for pistachios or almonds.