Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese Recipe

 

Ingredients

For the Salad:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 6 cups mixed salad greens (e.g., spinach, arugula, and baby kale)
• 1 cup fresh blackberries
• 1/4 cup red onion, thinly sliced
• 1/4 cup pecans, toasted (optional)
• 1/4 cup crumbled feta cheese (optional)

For the Blackberry Balsamic Vinaigrette:

• 1/2 cup fresh blackberries
• 1/4 cup balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste

For the Crispy Fried Goat Cheese:

• 4 oz (115g) goat cheese, sliced into rounds
• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 tablespoons milk
• Vegetable oil, for frying

Instructions

1. Prepare the Blackberry Balsamic Vinaigrette:

   • In a blender or food processor, combine 1/2 cup fresh blackberries, 1/4 cup balsamic vinegar, 1 tablespoon honey or maple syrup, and 1 teaspoon Dijon mustard. Blend until smooth.
   • With the blender running, slowly drizzle in 1/4 cup extra virgin olive oil until the dressing is well combined and emulsified. Season with salt and freshly ground black pepper to taste. Set aside.

2. Grill the Chicken:

   • Preheat your grill or grill pan to medium-high heat.
   • Brush the chicken breasts with 2 tablespoons of olive oil and season with salt and pepper.
   • Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
   • Remove from the grill and let the chicken rest for a few minutes before slicing.

3. Make the Crispy Fried Goat Cheese:

   • Set up a breading station: Place 1/2 cup flour in a shallow dish, 1 large egg mixed with 2 tablespoons milk in another shallow dish, and 1/2 cup panko breadcrumbs in a third dish.
   • Dredge each goat cheese round in flour, then dip in the egg mixture, and finally coat with panko breadcrumbs.
   • Heat vegetable oil in a skillet over medium heat. Fry the goat cheese rounds until golden brown and crispy, about 1-2 minutes per side. Remove from the pan and drain on paper towels.

4. Assemble the Salad:

   • In a large bowl, toss the mixed salad greens with a few tablespoons of the blackberry balsamic vinaigrette.
   • Arrange the salad greens on serving plates or a large platter.
   • Top with sliced grilled chicken, fresh blackberries, red onion, pecans (if using), and crumbled feta cheese (if using).
   • Place the crispy fried goat cheese rounds on top of the salad.
   • Drizzle additional blackberry balsamic vinaigrette over the top, or serve on the side.

5. Serve:

   • Serve the salad immediately, enjoying the combination of flavors and textures.

Tips:

• Chicken Marinade: For added flavor, marinate the chicken breasts in olive oil, lemon juice, garlic, and herbs for 30 minutes before grilling.
• Goat Cheese Variations: You can use pre-crumbled goat cheese if preferred, but it may not hold its shape as well during frying.
• Salad Variations: Feel free to customize the salad with other fruits like apples or pears, or add additional vegetables like cherry tomatoes or cucumber for extra crunch and flavor.

This Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese is a perfect balance of sweet, tangy, and savory elements, offering a fresh and satisfying meal option. Enjoy!