A fresh and summer strawberry salad with avocado, bacon and crispy fried goat cheese with a honey lemon dijon dressing with poppy seeds!
On warm summer days I often appreciate a nice light meal, like a salad for dinner sort of meal, and this strawberry and avocado chicken salad with crispy fried goat cheese and honey lemon dijon poppy seed vinaigrette is just perfect! Strawberries are one of my favourite summer food and they are amazing in savoury dishes like salads, especially when combined with bacon and avocado as they are in this salad! This salad uses a base of baby spinach for the lettuce and what really makes it a meal is the grilled chicken which is marinated in the same honey lemon dijon dressing that is used on the salad! Even with all of the amazing ingredients already mentioned, the star of this show has to be the crispy fried goat cheese! Yum! The goat cheese is sliced, coated in breadcrumbs and fried in oil until golden brown and crispy! This crispy fried goat cheese is best enjoyed fresh from frying, while the cheese is still warm and almost melted on the inside! This strawberry and avocado chicken salad with crispy fried goat cheese and honey lemon dijon poppy seed vinaigrette is one fabulous summer salad that also makes for a great meal!
ingredients
For the honey lemon dijon poppy seed vinaigrette:
1/4 cup lemon juice
1/4 cup extra virgin olive oil
3 tablespoons honey
3 teaspoons Dijon mustard
3 teaspoons poppy seeds
2 cloves garlic, grated or 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:
4 strips bacon
1/2 pound chicken breasts
6 cups baby spinach
1 cup strawberries, sliced
1 avocado, sliced
1/4 cup red onion, sliced
1/4 cup almonds, sliced, slivered or chopped
directions
For the honey lemon dijon poppy seed vinaigrette:
Mix everything well.
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:
Cook the bacon and set aside on paper towels to drain before crumbling.
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, toss with the dressing and enjoy!
Nutrition Facts: Calories 612, Fat 43g (Saturated 14g, Trans 0), Cholesterol 91mg, Sodium 560mg, Carbs 37g (Fiber 7g, Sugars 12g), Protein 22g
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