Blackberry balsamic marinated and grilled chicken black berry salad with crispy fried goat cheese and avocado!
I have really been enjoying salads for dinner lately and I am currently absolutely crushing on this blackberry balsamic grilled chicken salad with crispy fried goat cheese! This salads base is fresh blackberries starting out with a blackberry balsamic vinaigrette that is used both to marinate the chicken and as the dressing for the salad! The salad is filled out with lettuce, avocado, nuts, onions and goat cheese along with the grilled chicken and of course plenty of fresh blackberries. Instead of simply sprinkling some crumbled goat cheese onto the salad, which would be OK, it is formed into patties, coated in breadcrumbs and fried until nice and golden brown and crispy on the outside and warm and melty on the inside! This blackberry balsamic grilled chicken salad with crispy fried goat cheese is one tasty and fresh summer meal!
As it turns out, the star of this show is the crispy fried goat cheese! You really, really should try this amazing salad, but if you don’t you absolutely
need to try the crispy fried goat cheese! I practically inhale, usually long before it gets to the salad!
This salad would also be great with other berries so feel free to replace the blackberries with one or more of raspberries, blue berries, strawberries, etc!
Feel free to add some prosciutto or crispy fried bacon!
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 tamari or soy sauce
1 large clove garlic, minced
salt and pepper to taste
For the fried goat cheese:
8 ounces 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 (or breadcrumbs)
For the salad:
1/2 pound chicken breasts
6 cups lettuce
1 cup blackberries
1 avocado, sliced
1/4 cup red onion, sliced
1/4 cup walnuts (or pistachios or almonds)
directions
For the blackberry balsamic vinaigrette dressing:
Puree everything in a food processor or with a blender.
For the fried goat cheese:
Dredge 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!
Option: Add sriracha to taste to the dressing.
Option: Add prosciutto or crispy bacon!
Note: Best enjoyed while the fried goat cheese is still warm from frying!
Nutrition Facts: Calories 631, Fat 35g (Saturated 12g, Trans 0), Cholesterol 108mg, Sodium 633mg, Carbs 48g (Fiber 8g, Sugars 15g), Protein 31g
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