This salad uses a base of baby spinach for the lettuce and what really makes it a meal is the grilled chicken which is marinated in the same honey lemon dijon dressing that is used on the salad! Even with all of the amazing ingredients already mentioned, the star of this show has to be the crispy fried goat cheese! Yum! The goat cheese is sliced, coated in breadcrumbs and fried in oil until golden brown and crispy!
Strawberry and Avocado Chicken Salad with Crispy Fried Goat Cheese and Honey Lemon Dijon Poppy Seed Vinaigrette
A fresh and summer strawberry salad with avocado, bacon and crispy fried goat cheese with a honey lemon dijon dressing with poppy seeds!
ingredients
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 3 tablespoons honey
- 3 teaspoons Dijon mustard
- 3 teaspoons poppy seeds
- 2 cloves garlic, grated or minced
- salt and pepper to taste
- 8 ounces goat cheese, either 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 breadcrumbs)
- 4 strips bacon
- 1/2 pound chicken breasts
- 6 cups baby spinach
- 1 cup strawberries, sliced
- 1 avocado, sliced
- 1/4 cup red onion, sliced
- 1/4 cup almonds, sliced, slivered or chopped
FOR THE HONEY LEMON DIJON POPPY SEED VINAIGRETTE:
FOR THE FRIED GOAT CHEESE:
FOR THE SALAD:
directions
- Mix everything well.
- Dredge the goat cheese slices/balls in the flour and coat in egg followed by breadcrumbs and fry in oil over medium heat until lightly golden brown before setting aside on paper towels to drain.
- Cook the bacon and set aside on paper towels to drain before crumbling.
- Marinate the chicken in half of the vinaigrette for 30 minutes to over night before grilling over medium-high heat until cooked and slightly charred, about 2-5 minutes per side, and setting aside to cool and slice.
- Assemble the salad, toss with the dressing and enjoy!
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