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
Scale
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.
