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Blackberry Balsamic Grilled Chicken Salad
Alyssa

Blackberry Balsamic Grilled Chicken Salad

Whip up this stunning Blackberry Balsamic Grilled Chicken Salad with crispy fried goat cheese tonight! Packed with flavors and textures, it's the perfect meal for any day of the week.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Grilling
Ingredients Method Notes

Ingredients
  

  • Chicken breasts 1/2 pound: The protein base of the salad, grilled to add a smoky flavor.
  • Lettuce 6 cups: Provides a crisp, fresh foundation for the toppings.
  • Blackberries 1 cup + 1/2 cup for dressing: Adds a tart and fruity note, brightening the salad.
  • Avocado 1, sliced: Introduces creaminess and richness.
  • Red onion 1/4 cup, sliced: Offers a sharp, slightly sweet flavor.
  • Walnuts 1/4 cup: Gives a crunchy texture and nutty taste.
  • Goat cheese 8 ounces: The star feature, crispy when fried and creamy inside.
  • Flour 1/4 cup: For coating the goat cheese.
  • Egg 1 large: Helps breadcrumbs adhere to the goat cheese.
  • Panko breadcrumbs 1 cup: Creates the crispy outer layer of the fried goat cheese.
  • White balsamic vinegar 2 tablespoons: Forms the base of the vinaigrette, lending a sweet acidity.
  • Extra virgin olive oil 2 tablespoons: Balances the acidity of the vinegar in the dressing.
  • Honey 2 tablespoons: Adds natural sweetness to the dressing.
  • Dijon mustard 2 teaspoons: Provides tanginess to the vinaigrette.
  • Tamari or soy sauce 1 teaspoon: Adds depth with its umami flavor.
  • Garlic 1 large clove, minced: Introduces a pungent warmth to the dressing.
  • Salt and pepper: For seasoning.

Method
 

Prepare the Vinaigrette:
  1. In a blender, combine 1/2 cup blackberries, vinegar, oil, honey, mustard, tamari, garlic, salt, and pepper. Puree until smooth.
Marinate the Chicken:
  1. Place chicken breasts in a dish and cover with half of the vinaigrette. Marinate for 30 minutes.
Fry the Goat Cheese:
  1. Slice goat cheese into 1/4 inch discs. Dredge in flour, dip in beaten egg, and coat with breadcrumbs.
  2. Fry in a skillet over medium heat until golden brown. Drain on paper towels.
Grill the Chicken:
  1. Grill marinated chicken over medium-high heat until cooked through, about 2-5 minutes per side. Let cool and slice.
Assemble the Salad:
  1. In a large bowl, toss lettuce, sliced chicken, 1 cup blackberries, avocado, onion, and walnuts.
  2. Top with fried goat cheese discs and drizzle with remaining vinaigrette.

Notes

  • Emulsify the Dressing: For a smoother vinaigrette, emulsify the dressing using a blender, ensuring the oil and vinegar combine thoroughly, enhancing flavor and consistency.
  • Substitute Berries: Feel free to use raspberries or blueberries if blackberries are not available.
  • Add a protein boost with nuts like almonds or pistachios instead of walnuts for a different texture and flavor profile.
  • Incorporate a splash of sriracha or a pinch of crushed red pepper flakes to the dressing for an extra kick.