Description
This Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese is a delightful combination of savory and sweet flavors, featuring tender grilled chicken marinated in a blackberry balsamic dressing, paired with fresh berries, crunchy pecans, and crispy golden fried goat cheese. Perfect for a gourmet summer salad, it offers a vibrant and satisfying meal that balances juicy grilled protein with fresh greens and a tangy, fruity dressing.
Ingredients
Scale
For the Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 1/4 cup blackberry preserves
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 6 cups mixed salad greens
- 1 cup fresh blackberries
- 1/4 cup thinly sliced red onions
- 1/4 cup chopped toasted pecans
For the Fried Goat Cheese
- 4 ounces goat cheese, chilled and sliced into 4 rounds
- 1/4 cup all-purpose flour (or gluten-free flour mix for gluten-free option)
- 1 egg, beaten
- 1/2 cup panko breadcrumbs (use gluten-free breadcrumbs if needed)
- Oil for frying (such as vegetable or canola oil)
Instructions
- Prepare the Marinade: In a small bowl, whisk together blackberry preserves, balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to create a flavorful marinade and dressing. Reserve half for later use as the dressing.
- Marinate the Chicken: Pour the remaining marinade into a resealable plastic bag with the chicken breasts. Seal and refrigerate for at least 30 minutes, allowing the chicken to soak up the flavorful mixture.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken breasts from the marinade and place them on the grill. Cook for 6 to 7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through. Once done, let the chicken rest for 5 minutes to retain juices, then slice it thinly.
- Prepare the Fried Goat Cheese: While the chicken is grilling, dredge each chilled goat cheese round in flour, dip it into the beaten egg, then coat it thoroughly with panko breadcrumbs. This breading will create a crispy crust when fried.
- Fry the Goat Cheese Rounds: Heat oil in a small skillet over medium heat. Carefully fry the breaded goat cheese rounds for 1 to 2 minutes on each side until they turn golden and crispy. Once fried, transfer to paper towels to drain excess oil.
- Assemble the Salad: On large plates or a serving bowl, layer the mixed salad greens, fresh blackberries, thinly sliced red onions, and toasted pecans evenly. Top with the sliced grilled chicken and crispy fried goat cheese rounds.
- Dress and Serve: Drizzle the reserved blackberry balsamic dressing evenly over the salad. Serve immediately to enjoy the contrast of warm chicken and fried goat cheese with fresh, cool salad ingredients.
Notes
- Ensure the goat cheese is well chilled before breading and frying to prevent it from melting too quickly and losing shape.
- You can prepare the marinade and marinate the chicken up to a day in advance to save time on the day of serving.
- For an extra flavor boost, try adding sliced avocado to the salad for creaminess.
- Swap the toasted pecans with candied walnuts for a sweeter crunch variation.
- To keep the recipe gluten-free, use gluten-free flour and panko breadcrumbs for breading the goat cheese.
- Prep Time: 25 minutes (plus at least 30 minutes marinating time)
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
