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