Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese Recipe
If you’re looking to impress at your next lunch or light dinner, meet your new favorite: Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese. This vibrant dish is a total celebration of flavors and textures — juicy grilled chicken, tangy-sweet blackberries, toasty pecans, and the show-stopping creamy goat cheese with that irresistible crispy crust. Every bite is a festival of color, crunch, and savory satisfaction, making it ideal for special occasions or whenever you want a salad that truly feels special.
Ingredients You’ll Need
What I love most about this salad is how each ingredient is simple and easy to find, yet together they create something absolutely unforgettable. From the peppery salad greens to the sweet-tart dressing and that dreamy goat cheese, every component plays a vital part.
- Chicken breasts: The protein that makes this salad a meal, soaking up the blackberry balsamic marinade for juicy, flavorful bites.
- Balsamic vinegar: Adds a deep, tangy backbone to both the marinade and the dressing — don’t settle for anything but the real stuff!
- Olive oil: Brings everything together in the marinade and helps the dressing cling to each leaf.
- Blackberry preserves: A little magic for sweetness and color, and the secret that makes the dressing extra luscious.
- Dijon mustard: Adds a bright, zesty kick that balances the sweetness perfectly.
- Salt and pepper: Don’t underestimate the basics; these bring every ingredient’s flavor to life.
- Mixed salad greens: I love a blend of arugula, baby spinach, and red leaf for a range of textures and flavors.
- Fresh blackberries: Bursts of juicy, tart sweetness that embody the spirit of summer.
- Red onion: Paper-thin slices contribute just the right amount of sharpness and crunch.
- Chopped pecans (toasted): Give your salad a nutty, buttery finish — toasting really takes them to the next level.
- Goat cheese: Creamy, tangy, and absolutely dreamy once fried into golden rounds.
- Panko breadcrumbs: The secret to that shatteringly crisp goat cheese crust!
- All-purpose flour: Helps the breading cling perfectly to the goat cheese.
- Egg: The glue in your breading assembly line for the ultimate crispy coating.
- Oil for frying: Enough for shallow frying, so you get that perfect golden color without deep frying.
- Additional blackberry balsamic dressing: For that gorgeous drizzle just before serving — don’t skip it!
How to Make Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese
Step 1: Marinate the Chicken
Start by whisking together the balsamic vinegar, olive oil, blackberry preserves, Dijon mustard, salt, and pepper in a bowl. Pour half of this luminous dressing over the chicken breasts, making sure every piece is well coated, then cover and let them marinate for at least half an hour. This step infuses the chicken with flavor and keeps it incredibly juicy once grilled.
Step 2: Prep the Goat Cheese
While your chicken is soaking up those sweet-tangy notes, slice your goat cheese into four thick rounds. Place them on a plate and transfer to the freezer for about 15 minutes. Chilling the rounds helps them stay intact and creamy during breading and frying, so you get that amazing crispy crust with a perfectly melty center.
Step 3: Bread and Fry the Goat Cheese
Create a breading station with three shallow bowls: one with flour, one with a beaten egg, and one with panko breadcrumbs. Working quickly, coat each chilled goat cheese round first in flour, then dip in egg, and finally press into the panko until completely covered. Heat a small skillet with oil over medium and fry each round until golden brown, about 1 to 2 minutes per side. Drain on paper towels — the aroma will be totally tempting!
Step 4: Grill the Chicken
Preheat your grill (or grill pan) to medium-high heat. Lay the marinated chicken breasts on the grill and cook for about 5 to 6 minutes per side, or until the juices run clear and there’s a nice charred edge. Transfer to a cutting board and let the chicken rest a few minutes to lock in those juices, then slice thinly against the grain.
Step 5: Assemble the Salad
This is where the magic happens — and honestly, it’s the most satisfying part! Arrange your salad greens in two serving bowls or one big platter. Scatter over the red onion slices, fresh blackberries, and toasted pecans. Add the sliced grilled chicken, then crown your masterpiece with the crispy fried goat cheese rounds. Give everything a generous drizzle of the reserved blackberry balsamic dressing just before serving. Voila: Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese!
How to Serve Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese
Garnishes
For an extra burst of color and pizzazz, top your salad with a sprinkle of fresh herbs like basil, mint, or thyme. A few extra blackberries arranged artfully around the plate also look gorgeous, and a light final grind of black pepper sharpens all those flavors.
Side Dishes
Serve this Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese as a showpiece main, but it plays well with a few light sides! Try a crusty baguette or a handful of crostini to soak up the extra dressing, or a simple lemon or herb couscous if you want a more substantial meal. A crisp white wine or rosé is the perfect summer pairing.
Creative Ways to Present
Think outside the salad bowl! For an eye-catching twist, arrange individual salads in wide-mouthed glasses for a party, or layer ingredients in mason jars for a chic picnic. If you’re hosting brunch, slice the fried goat cheese into smaller rounds for bite-size appetizers served alongside mini greens and chicken skewers.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers — though it’s rare with this salad — store the salad components separately. Keep the grilled chicken, vegetables, and pecans in one container, and the crispy goat cheese rounds in another (lined with paper towels to absorb moisture). The dressing should go in a small jar or airtight container, and everything will stay good in the refrigerator for up to 3 days.
Freezing
While the salad greens and fresh blackberries are best enjoyed fresh, you can freeze the uncooked, breaded goat cheese rounds for up to a month. Just lay them flat in a freezer-safe bag or container. When ready, fry straight from the freezer (add 1-2 minutes extra cooking time). Avoid freezing the assembled salad or cooked chicken, as it can change the texture.
Reheating
To revive leftover crispy fried goat cheese, arrange the rounds on a baking sheet and heat in a preheated oven at 375°F for about 5-7 minutes until hot and crispy. The chicken can be gently reheated in a skillet or in the microwave, just until warm. Assemble the salad just before serving so everything tastes fresh and delicious.
FAQs
Can I use a different type Main Course
Absolutely! While goat cheese brings the perfect tang, you can swap in rounds of brie, feta, or even a vegan soft cheese if you’d like. Be sure the cheese is firm enough to handle breading and frying, and chill it thoroughly before coating.
Is there a way to make Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese gluten-free?
Yes! Just use your favorite gluten-free all-purpose flour and gluten-free panko or breadcrumbs. Every other ingredient is naturally gluten-free, so the salad remains just as flavorful and satisfying.
What kind of chicken works best?
Boneless, skinless chicken breasts are the classic pick for this recipe — they grill up juicy and slice beautifully. You can also use boneless thighs for a richer flavor, or sub in grilled salmon or steak if you want to shake things up.
Can I make the dressing in advance?
Definitely! The blackberry balsamic dressing can be whisked together and stored in the fridge for up to 3 days. Give it a good shake or stir before using, since ingredients may settle a bit.
How do I toast the pecans?
Toasting pecans brings out their nutty depth: just place them in a dry skillet over medium heat and stir for 3-5 minutes, or until they’re fragrant and slightly darkened. Let them cool before tossing into your salad for C maximum crunch.
Final Thoughts
I hope you’ll treat yourself (and someone special!) to this seriously crave-worthy Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese. It’s the kind of dish you’ll find yourself making all season long — bold, beautiful, and bursting with flavor in every bite. Give it a go and bring a little extra joy to your table!
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Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese Recipe
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the perfect blend of sweet and savory with this Blackberry Balsamic Grilled Chicken Salad topped with crispy fried goat cheese. A delightful summer dish that’s bursting with flavors and textures.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon blackberry preserves
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
For the Salad:
- 5 ounces mixed salad greens
- 1 cup fresh blackberries
- 1/4 small red onion, thinly sliced
- 1/4 cup chopped pecans (toasted)
- 4 ounces goat cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 egg
- Oil for frying
- Additional blackberry balsamic dressing (for drizzling)
Instructions
- Marinate the Chicken: Whisk together balsamic vinegar, olive oil, blackberry preserves, Dijon mustard, salt, and pepper. Marinate chicken in half of the mixture for at least 30 minutes.
- Prepare the Goat Cheese: Slice goat cheese into rounds, coat in flour, egg, and panko. Fry until crispy.
- Grill the Chicken: Grill marinated chicken until cooked through. Slice thinly.
- Assemble the Salad: Layer greens, red onion, blackberries, pecans, chicken, and goat cheese. Drizzle with remaining dressing.
Notes
- You can prepare the dressing up to 3 days in advance.
- For extra flavor, add fresh thyme or basil.
- Substitute salmon or steak for chicken if desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 620
- Sugar: 12g
- Sodium: 380mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 135mg
