If you’re craving a salad that combines juicy, smoky chicken with the tangy sweetness of blackberries and the irresistible crunch of fried goat cheese, then you are going to adore this Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese Recipe. It’s a dazzling mix of vibrant flavors and textures that come together effortlessly to create a dish that feels special yet approachable—perfect for a weeknight dinner or when entertaining friends. The tart blackberry balsamic dressing pairs beautifully with the tender grilled chicken, while the crispy fried goat cheese adds that decadent, crunchy finish that turns an ordinary salad into a culinary experience.
Ingredients You’ll Need
This recipe relies on fresh, simple ingredients that harmonize perfectly to give you a colorful and flavorful salad. Each component plays a vital role, from the juicy chicken breasts to the luscious blackberry dressing and the golden fried goat cheese that elevates every bite.
- 4 boneless, skinless chicken breasts: The hearty protein that forms the salad’s savory backbone, grilled to juicy perfection.
- 1 cup blackberries: Fresh or frozen berries bursting with natural sweetness and a slight tartness that’s essential for the dressing.
- 1/4 cup balsamic vinegar: Adds depth and a subtle tang to the blackberry dressing.
- 1 tablespoon honey: Sweetens the dressing and balances the acidity of the vinegar.
- 1 tablespoon olive oil: Keeps the chicken moist on the grill and adds richness.
- 1 teaspoon Dijon mustard: Brings a gentle sharpness to the dressing.
- 1/2 teaspoon salt: Enhances all the flavors.
- 1/4 teaspoon black pepper: Offers a mild spice that complements the other ingredients.
- 1 tablespoon fresh basil, chopped: For a fresh herbal note that brightens the dressing.
- 6 cups mixed salad greens: A crisp and colorful base for the salad.
- 1/2 cup goat cheese, crumbled: The star ingredient to be coated and fried for addictive crunchiness.
- 1/2 cup panko breadcrumbs: Creates the perfect crispy coating for the goat cheese.
- 1/4 cup all-purpose flour: Helps the coating stick to the goat cheese.
- 1 large egg: Acts as the binding agent for the breading process.
- 2 cups vegetable oil (for frying): Provides a neutral, high-heat medium for frying the goat cheese to golden crispiness.
- 1 tablespoon fresh lemon juice: Adds bright acidity to the salad greens.
How to Make Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese Recipe
Step 1: Preheat and Season the Chicken
Start by preheating your grill or grill pan to medium-high heat—that smoky char is where so much of the magic happens! Season the chicken breasts generously with salt and pepper, then drizzle with olive oil and rub it in well. This simple prep ensures juicy, flavorful chicken with a beautiful grilled crust.
Step 2: Grill the Chicken
Place the chicken on the grill and cook 6 to 7 minutes per side until the internal temperature reaches 165°F (75°C). You want those lovely grill marks and a moist center—the perfect base for the salad.
Step 3: Make the Blackberry Balsamic Dressing
While the chicken grills, bring the balsamic vinegar, honey, and blackberries to a simmer in a small saucepan. Cook it gently for 5 to 7 minutes until the berries start to break down and the sauce thickens slightly. Remove from heat and mash the berries for a smooth yet textured dressing. Once cooled a bit, stir in Dijon mustard and fresh basil to add a fresh, tangy twist to the sauce.
Step 4: Prepare the Crispy Fried Goat Cheese
Set up a breading station with bowls of flour, beaten egg, and panko breadcrumbs. Dip the crumbled goat cheese first in flour, then egg, and finally coat thoroughly in panko. Fry these little delicious bites in hot vegetable oil at 350°F (175°C) until golden brown, which takes about 2 to 3 minutes. Drain them on paper towels to keep that crunch.
Step 5: Assemble the Salad
Once the chicken is off the grill, let it rest for a few minutes to keep it juicy. Toss your mixed greens with fresh lemon juice, salt, and pepper for a bright, crisp salad base. Slice the grilled chicken into thin strips, arrange over the greens, drizzle with the luscious blackberry balsamic dressing, and top with the crispy fried goat cheese. Now, this colorful, flavor-packed salad is ready to impress!
How to Serve Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese Recipe
Garnishes
Enhance this salad’s beauty and flavor by adding a few fresh blackberries on top, a sprinkle of chopped basil leaves, or even a handful of toasted nuts like pecans or walnuts for extra crunch. These simple touches make the dish look restaurant-worthy and add layers of flavor and texture.
Side Dishes
This salad is quite filling on its own, but pairing it with a warm, crusty bread or a light soup can make your meal even more satisfying. A chilled soup like cucumber gazpacho complements the fresh, fruity notes wonderfully, while a rustic baguette helps soak up any leftover dressing.
Creative Ways to Present
Try serving this salad family-style on a large, colorful platter to showcase its vibrant ingredients, or assemble individual plates for an elegant touch. For gatherings, make mini salad cups using lettuce leaves as edible bowls topped with a small portion of the salad—perfect as an appetizer or party bite.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad components separately for best results. Keep grilled chicken in an airtight container in the fridge for up to 3 days. Store any extra dressing in a small jar and the fried goat cheese separately on paper towels to maintain their crispness.
Freezing
Freezing is not recommended for this recipe because the goat cheese’s crispy coating will lose its texture, and the salad greens will wilt. However, you can freeze the grilled chicken separately for future meals, just thaw and reheat gently.
Reheating
Reheat the grilled chicken in a skillet over medium heat or in the oven to keep it juicy and tender. Avoid reheating the fried goat cheese as it will soften and lose its crunch—best enjoyed fresh. Dress the salad greens right before serving to prevent them from becoming soggy.
FAQs
Can I use another type of cheese instead of goat cheese?
Absolutely! While goat cheese offers a unique tangy creaminess, you can substitute with feta or halloumi for a different but equally delicious twist. Just keep in mind that frying halloumi will yield a chewier texture, and feta may need gentler handling as it’s softer.
How can I make this recipe dairy-free?
To make a dairy-free version, simply omit the fried goat cheese or replace it with toasted nuts or crispy chickpeas for texture. The blackberry balsamic dressing and grilled chicken remain flavorful and satisfying without the cheese component.
Can I grill the chicken indoors?
Yes! If you don’t have access to an outdoor grill, a grill pan on the stove works beautifully. Just make sure it’s preheated well to get those lovely grill marks and to cook the chicken evenly.
Is there a way to prepare the dressing ahead of time?
You can prepare the blackberry balsamic dressing a day in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before tossing with the salad for the best flavor and texture.
What salad greens work best for this recipe?
Mixed salad greens create a wonderful base, but feel free to use baby spinach, arugula, or even a spring mix for different flavor profiles. The peppery bite of arugula pairs especially well with the sweet and tangy dressing.
Final Thoughts
This Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese Recipe is one of those dishes that feels both fresh and indulgent at the same time. It’s a recipe I can’t wait to share with you because the combination of smoky grilled chicken, sweet and tangy blackberry dressing, and crunchy fried goat cheese is something truly special. So grab your ingredients, fire up your grill, and get ready to create a salad that’s bursting with flavor and sure to become a new favorite in your kitchen!
Print
Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 30m
- Total Time: 0h 50m
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This Blackberry Balsamic Grilled Chicken Salad combines juicy grilled chicken breasts with a vibrant homemade blackberry balsamic dressing, fresh mixed greens, and crispy fried goat cheese for a perfect balance of sweet, tangy, savory, and crunchy flavors. It’s an elegant yet easy-to-make salad ideal for a refreshing lunch or light dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Balsamic Blackberry Dressing
- 1 cup blackberries
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh basil, chopped
Salad
- 6 cups mixed salad greens
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
Crispy Fried Goat Cheese
- 1/2 cup goat cheese, crumbled
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
- 2 cups vegetable oil (for frying)
Instructions
- Preheat the Grill: Start by preheating your grill or grill pan to medium-high heat to ensure it’s hot enough for perfectly grilled chicken.
- Season the Chicken: Season both sides of the chicken breasts evenly with salt and black pepper to enhance flavor.
- Coat the Chicken: Drizzle olive oil over the chicken breasts and rub it in to coat each piece thoroughly for moisture and to prevent sticking.
- Grill the Chicken: Place the chicken breasts on the preheated grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Prepare the Dressing: While the chicken grills, combine balsamic vinegar, honey, and blackberries in a small saucepan.
- Cook the Dressing: Heat the mixture over medium heat, stirring occasionally, for 5-7 minutes until the blackberries break down and the sauce thickens slightly.
- Mash the Blackberries: Remove the pan from heat and use a spoon to mash the blackberries into the sauce for a smoother texture.
- Finish the Dressing: Allow the mixture to cool slightly, then stir in Dijon mustard and chopped fresh basil. Set aside.
- Prepare the Breading Stations: Place flour in one shallow bowl, beaten egg in a second, and panko breadcrumbs in a third for the goat cheese coating.
- Coat the Goat Cheese: Dip crumbled goat cheese first in flour, then egg, and finally coat thoroughly with panko breadcrumbs.
- Heat Oil for Frying: In a medium skillet, heat vegetable oil over medium heat until it reaches approximately 350°F (175°C) for frying.
- Fry the Goat Cheese: Carefully add coated goat cheese crumbles to the hot oil and fry for 2-3 minutes until golden brown and crispy on all sides.
- Drain Fried Goat Cheese: Remove fried goat cheese from oil and place on a paper towel-lined plate to drain excess oil.
- Rest the Chicken: Once cooked, remove chicken from the grill and let it rest for 5 minutes to retain juices.
- Prepare the Salad Base: Toss mixed salad greens with fresh lemon juice and a pinch of salt and pepper in a large bowl.
- Slice the Chicken: Cut grilled chicken breasts into thin strips for easy serving.
- Assemble the Salad: Arrange salad greens on plates or a large platter, then top with sliced chicken breasts.
- Add Dressing: Drizzle the balsamic blackberry dressing evenly over the chicken and salad greens.
- Add Fried Goat Cheese: Scatter crispy fried goat cheese crumbles gently over the top of the salad.
- Serve: Serve the salad immediately to enjoy the crispy texture and fresh flavors.
Notes
- If blackberries are out of season, fresh or frozen raspberries or blueberries can be substituted in the dressing.
- For a dairy-free option, omit the goat cheese or substitute with a vegan cheese alternative.
- Ensure the oil temperature is maintained at 350°F to achieve perfectly crispy fried goat cheese without excessive oil absorption.
- Allowing the chicken to rest after grilling helps keep it juicy and tender.
- Use fresh basil for the best flavor in the dressing; dried basil can be used but reduce the quantity since dried herbs are more concentrated.
