In the warmth of spring and the glow of summer, our palates yearn for meals that reflect the vibrancy and freshness of the season. Today, I’m thrilled to share a recipe that does just that: Blackberry Balsamic Chicken & Crispy Goat Cheese Salad. This dish is a symphony of flavors and textures, combining succulent marinated chicken, creamy avocado, juicy fresh blackberries, and the crisp tang of fried goat cheese, all drizzled with a homemade blackberry balsamic vinaigrette.
Ingredients:
- For the Salad:
- 1/2 pound chicken breasts
- 6 cups mixed lettuce greens
- 1 cup fresh blackberries
- 1 ripe avocado, sliced
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped walnuts
- 8 ounces goat cheese, sliced or formed into balls
- 1/4 cup flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- For the Blackberry Balsamic Vinaigrette:
- 1/2 cup blackberries (for dressing)
- 2 tablespoons white balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1 teaspoon tamari or soy sauce
- 1 large clove garlic, minced
- Salt and pepper to taste
Directions:
- Prepare the Blackberry Balsamic Vinaigrette: Start by pureeing the blackberries, vinegar, olive oil, honey, mustard, tamari, garlic, and a pinch of salt and pepper until smooth. This vibrant dressing is not only a delight for the senses but also the heart of the dish, infusing every bite with its fruity and tangy essence.
- Marinate the Chicken: Immerse the chicken breasts in a dish and lavishly cover with half of the vinaigrette. Let this marinate for anywhere from 30 minutes to overnight in the fridge. This process ensures the chicken absorbs the flavors deeply, promising a moist and flavorful result.
- Crisp the Goat Cheese: Next, prepare the goat cheese by first coating the slices or balls in flour, dipping them in beaten egg, and then covering them with breadcrumbs. Fry these in oil over medium heat until each piece is golden brown. Rest them on paper towels to drain any excess oil. The crispy goat cheese adds a luxurious texture and rich flavor that pairs beautifully with the salad.
- Grill the Chicken: Grill the marinated chicken over medium-high heat until thoroughly cooked and slightly charred, about 2-5 minutes per side. The grilling process adds a smoky depth to the chicken, enhancing the salad’s overall flavor profile.
- Assemble the Salad: In a large bowl, toss the lettuce greens, blackberries, avocado slices, red onion, and walnuts with the remaining vinaigrette. Arrange the grilled chicken slices and fried goat cheese on top. This final step combines all the elements, creating a dish that’s as delightful to look at as it is to eat.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 50 minutes | Servings: 4
This Blackberry Balsamic Chicken & Crispy Goat Cheese Salad is a celebration of fresh, seasonal ingredients, ideal for a sunny day meal. The combination of sweet, tangy, creamy, and crunchy elements makes it a memorable dish that’s sure to impress. Whether you’re hosting a summer gathering or simply treating yourself, this salad is a testament to the joy of seasonal cooking. Enjoy the process and the delightful meal that follows!
Blackberry Balsamic Chicken & Crispy Goat Cheese Salad
Ingredients:
1/2 pound chicken breasts
6 cups mixed lettuce greens
1 cup fresh blackberries
1 ripe avocado, sliced
1/4 cup thinly sliced red onion
1/4 cup chopped walnuts
8 ounces goat cheese, sliced or formed into balls
1/4 cup flour
1 large egg, beaten
1 cup panko breadcrumbs
1/2 cup blackberries (for dressing)
2 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon tamari or soy sauce
1 large clove garlic, minced
Salt and pepper to taste
Directions:
For the Blackberry Balsamic Vinaigrette: Puree blackberries, vinegar, olive oil, honey, mustard, tamari, garlic, salt, and pepper until smooth.
Marinate the Chicken: Place chicken breasts in a dish and cover with half of the vinaigrette. Marinate for 30 minutes to overnight.
Prepare the Goat Cheese: Coat goat cheese slices or balls in flour, dip in beaten egg, then cover with breadcrumbs. Fry in oil over medium heat until golden brown. Drain on paper towels.
Grill the Chicken: Grill marinated chicken over medium-high heat until thoroughly cooked and slightly charred, 2-5 minutes per side.
Assemble the Salad: Toss lettuce, blackberries, avocado slices, red onion, and walnuts with the remaining vinaigrette. Top with grilled chicken and fried goat cheese.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 50 minutes | Servings: 4