Tuesday, August 9, 2016

Summer Fruit Chicken Salad with Crispy Fried Goat Cheese

This salad can stay. 

When you receive a fit bump from your husband after dinner, you know you've scored big time. Plus this salad really works better with a partner, since one of you can man the grill while the other fries the goat cheese. Yes. Fried. Goat. Cheese. So perfectly crispy on the outside, and creamy on the inside, there's nothing better. Mix that with fresh mango and blackberries, and you've got yourself a KILLER salad. Plus, you can easily make this with your favorite combinations, or whatever is in season. I'm already dreaming about replacing the blackberries in my vinaigrette with strawberry, pineapple, and even mango! So grab a friend or two and get busy before the summer fruit is gone!

so pretty. can't handle.

Summer Fruit Chicken Salad

Blackberry Vinaigrette

  • 1/2 cup fresh blackberries
  • 2 tbsp. olive oil
  • 2 tbsp. peach white balsamic vinegar
  • 2 tbsp. honey
  • 1/2 tbsp. dijon mustard
  • 1 tsp. soy sauce
  • 2 cloves garlic, grated
  • 1 tbsp. freshly grated parmesan cheese
Fried Goat Cheese
  • 8 oz. log honey-flavored goat cheese
  • 2 tbsp. high-heat oil (such as peanut or avocado)
  • 1/2 cup flour
  • 1 egg, whisked
  • 1 cup panko bread crumbs
  • 1/2 lb. chicken breast
  • 1 avocado, sliced
  • 1 mango, sliced
  • 1/4 small red onion, thinly sliced
  • 1 cup fresh blackberries
  • butter lettuce leaves

In a food processor, whip together all of the ingredients for the vinaigrette until smooth. Keep in the fridge until ready to use. Can be made up to 3 days in advance.

Add the chicken breast to a large zip lock bag and pour in 1/3 of the vinaigrette to marinate the chicken with. Keep in the fridge for 30 minutes, up to overnight.

Slice the goat cheese log into 1/4-inch thick medallions, place into a cutting board and pop into the freezer for about 10 minutes, allowing them to keep their shape when fried. While they are chilling, set up your assembly line. Line up 3 bowls, and add the flour to the first one, your whisked egg to the second bowl, and your panko to the 3rd bowl.

Meanwhile, heat the grill to medium-high and grill the chicken until cooked through; a few minutes on each side, until an instant read thermometer reads between 160 and 106 degrees F. Remove the chicken from the grill and allow to rest.

Add oil to a large frying pan or skillet and heat to high. Cover frozen goat cheese medallions in flour, then egg, then panko, repeating until all medallions are covered. Lower heat to medium-high and fry the breaded goat cheese, for 1-2 minutes on each side, until both sides are crispy golden brown. Remove from the oil and allow to rest on a paper towel, absorbing the excess grease.

Once the chicken has rested, sliced into 1/2-inch thick slices, and prepare to plate the salad. Add butter lettuce to the bottom of the plate, top with sliced chicken, fried goat cheese medallions, avocado, mango, onions, blackberries, and top with the blackberry vinaigrette. Serve.


  1. This looks so delicious! I will have to make this. Where did you get that peach vinegar?

    1. I use this one from Queen Creek Olive Mill: https://www.queencreekolivemill.com/shop/balsamic-vinegar/peach-white-balsamic-reduction.html

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