Blackberry balsamic marinated and grilled chicken black berry salad with crispy fried
goat cheese and avocado!

Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese

ingredients

For the 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

For the fried goat cheese:

• 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)

For the 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)

directions

For the blackberry balsamic vinaigrette dressing:

1. Puree everything in a food processor or with a blender.

For the fried goat cheese:

2. 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.

For the salad:

3. 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.
4. Assemble the salad and enjoy!

Option: Add sriracha to taste to the dressing.
Option: Add prosciutto or crispy bacon!
Note: Best enjoyed while the fried goat cheese is still warm from frying!

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