Introduction

This Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese is a vibrant and flavorful dish perfect for a light lunch or dinner. The sweet and tangy blackberry vinaigrette pairs beautifully with tender grilled chicken, fresh greens, and indulgent crispy goat cheese. It’s a delightful balance of textures and tastes that’s sure to impress.

Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese Recipe - Recipe Image

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, 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 regular 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)

Instructions

Step 1: Make the blackberry balsamic vinaigrette by pureeing the blackberries, white balsamic vinegar, olive oil, honey, Dijon mustard, tamari or soy sauce, minced garlic, salt, and pepper in a food processor or blender until smooth.
Step 2: Prepare the fried goat cheese by dredging the goat cheese slices or balls in flour. Then dip them in the beaten egg, followed by coating them evenly with panko breadcrumbs. Fry in oil over medium heat until the cheese is lightly golden brown, then drain on paper towels.
Step 3: Marinate the chicken breasts in half of the vinaigrette for at least 30 minutes or up to overnight for deeper flavor.
Step 4: Grill the marinated chicken over medium-high heat for 2-5 minutes per side until cooked through and slightly charred. Let the chicken rest, then slice it thinly.
Step 5: Assemble the salad by layering the lettuce, blackberries, avocado slices, red onion, and walnuts in a large bowl or on plates. Top with grilled chicken slices and crispy fried goat cheese.
Step 6: Drizzle the remaining blackberry balsamic vinaigrette over the salad and serve immediately.

Tips & Variations

For an extra kick, add a splash of sriracha to the vinaigrette before blending.
Use any mixed greens or baby spinach if you prefer over lettuce.
Walnuts can be swapped for pistachios or almonds for different nutty flavors.
If goat cheese isn’t available, halloumi or feta can be fried similarly for a delicious twist.

Storage

Store leftover vinaigrette in an airtight container in the refrigerator for up to one week. Keep grilled chicken and fried goat cheese separate in airtight containers and consume within 2-3 days. Reheat chicken gently in a skillet or microwave, but enjoy fried goat cheese fresh for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vinaigrette and marinate the chicken in advance?

Yes, both can be prepared ahead of time. The vinaigrette can be refrigerated for up to a week, and marinating the chicken overnight enhances the flavor.

What can I use if I don’t have panko breadcrumbs?

You can use regular breadcrumbs, crushed crackers, or even cornflakes as a crunchy coating for the fried goat cheese.

Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese Recipe

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★★★★★

4.7 from 101 reviews

A vibrant and flavorful salad featuring tender grilled chicken marinated in a homemade blackberry balsamic vinaigrette, paired with crispy fried goat cheese, fresh blackberries, avocado, and crunchy nuts. This recipe combines sweet, tangy, and savory elements for a delightful meal perfect for any season.

Author: Kai
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes to overnight (depending on marinating time)
Yield: 4 servings 1x
Category: Salad
Method: Grilling
Cuisine: American

Ingredients

Scale

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

Fried Goat Cheese

8 ounces goat cheese, 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 regular breadcrumbs)

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)

Instructions

Prepare the Blackberry Balsamic Vinaigrette Dressing: Combine blackberries, white balsamic vinegar, extra virgin olive oil, honey, Dijon mustard, tamari or soy sauce, minced garlic, salt, and pepper in a food processor or blender. Puree until smooth to create a tangy and sweet dressing.
Fry the Goat Cheese: Dredge the goat cheese discs or balls first in flour, then dip into the beaten egg, and finally coat thoroughly with panko breadcrumbs. Heat oil in a skillet over medium heat and fry the coated goat cheese until lightly golden brown on all sides. Remove and place on paper towels to drain excess oil.
Marinate the Chicken: Place chicken breasts in a bowl or resealable bag and pour half of the prepared blackberry balsamic vinaigrette over them. Marinate for at least 30 minutes and up to overnight in the refrigerator to absorb flavors.
Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken breasts for 2-5 minutes per side until fully cooked with slight charring, then remove from heat and let cool slightly before slicing.
Assemble the Salad: In a large salad bowl or individual plates, arrange the lettuce, blackberries, sliced avocado, red onion, and walnuts. Add the sliced grilled chicken and top with the crispy fried goat cheese. Drizzle remaining vinaigrette over the salad if desired.
Optional Flavor Boost: For a spicy kick, add sriracha sauce to the dressing before blending according to taste preferences.

Notes

Marinate the chicken overnight for deeper flavor, or at least 30 minutes for a quicker version.
Use firm goat cheese for easier slicing and frying; softer varieties may be difficult to handle.
Panko breadcrumbs provide extra crunch but regular breadcrumbs work as a substitute.
Substitute walnuts with pistachios or almonds depending on preference or availability.
If soy allergies are a concern, substitute tamari with coconut aminos or omit altogether.
Leftover dressing can be refrigerated for up to 3 days.
Ensure oil temperature is moderate to avoid burning the goat cheese breadcrumbs.

Keywords: blackberry balsamic vinaigrette, grilled chicken salad, fried goat cheese, fresh berries salad, summer salad, easy grilled chicken recipe