This Chicken Goat Cheese Salad is an easy spring and summer favorite. It combines tender slices of chicken with tangy goat cheese and aromatic herbs and then ties it all together with a punchy vinaigrette. And the best part? It’s a breeze to whip up, making it the perfect choice for both weeknight dinners and weekend gatherings.
Today, I want to share with you a recipe that has become a favorite in my kitchen - the Chicken Goat Cheese Salad.
I've always loved the creamy, tangy kick of goat cheese, and when paired with succulently cooked chicken, it's nothing short of a flavor party in your mouth.
The creamy goat cheese melted slightly atop the warm, grilled chicken, nestled among crisp greens and juicy tomatoes, creating a dish that was both comforting and refreshingly light.
Whether it's a casual weeknight dinner, a special occasion, or simply a moment to unwind and indulge in something delicious, this salad has got you covered.
Ingredients
Dressing Ingredients
- Seasoned Rice Wine Vinegar: If you're out, white wine vinegar mixed with a pinch of sugar does wonders as a stand-in.
- Extra Virgin Olive Oil: Avocado oil is a great alternative if you're looking for a milder taste.
- Grainy Mustard: No grainy mustard? Dijon mustard is a good alternative.
- Sweetener: I like honey, but feel free to use your favorite sweetener.
- Lemon: This dressing is best with fresh lemon, but bottled lemon juice could work in a pinch.
- Garlic: Adjust the amount to your personal preference.
Salad Ingredients
- Boneless Chicken Breast: Turkey breast slices or even tofu can offer a fantastic twist for those looking to mix things up.
- Spring Mix: Baby spinach or arugula would also work well.
- Cherry Tomatoes: Grape tomatoes make an easy swap, or you could use diced Roma tomatoes.
- Carrot: If you don't have carrots, try thinly sliced bell peppers.
- Avocados: Make sure to wait until just before serving to dice the avocado.
- Chopped Chives & Parsley: Fresh is a must - I don't recommend substituting with dried herbs. If dried herbs are all you have, I would add them to the salad dressing rather than the salad itself.
- Crumbled Goat Cheese: Feta cheese is a fabulous substitute, offering a similar but slightly saltier lift.
Tips and Tricks
- Room Temperature Cheese: Take your goat cheese out of the fridge about 15 minutes before you plan to use it. Softened goat cheese crumbles more evenly and blends beautifully with the warm elements of the salad, creating a creamy, dreamy texture that's hard to resist.
- Avocado Tip: To keep your diced avocados from browning too quickly, toss them in a bit of lemon juice. It adds a zesty flair and keeps your salad looking fresh and vibrant.
- Mix Up the Herbs: Fresh herbs can elevate a dish in ways dried ones just can’t. If you’re short on chives or parsley, don't be afraid to experiment with whatever fresh herbs you have on hand. Basil can offer a surprising twist.
More Salad Recipes to Try
- Strawberry Goat Cheese Salad: This salad blends sweet berries with creamy goat cheese for a family-friendly feast.
- Spinach Arugula Salad: Our Spinach Arugula Salad is a peppery, leafy delight that packs a nutritious punch.
- Arugula Burrata Salad: Luxurious and simple, the Arugula Burrata Salad combines silky burrata with spicy arugula.
- Kale Pomegranate Salad: This is a fun and festive dish that makes the perfect easy side.
Chicken Goat Cheese Salad
Ingredients
Salad Dressing
- ½ cup seasoned rice wine vinegar
- ¾ cup extra virgin olive oil
- 1 tablespoon grainy mustard
- 3 tablespoons honey or sweetener of choice
- 1 lemon juice and zest
- 2 cloves garlic minced
Salad
- 16 ounces boneless chicken breast
- 12 ounces spring mix
- 1 cup cherry tomatoes halved
- 1 carrot peeled and shredded
- 2 avocados pitted and diced
- ⅓ cup chopped chives
- ¼ cup chopped parsley
- 3 ounces crumbled goat cheese
Instructions
- To make the dressing, combine the rice wine vinegar, olive oil, mustard, sweetener, lemon and garlic in a blender. Season with salt and pepper. Blend until smooth. Taste and adjust seasonings.
- Preheat a grill pan to medium high heat. Sprinkle chicken with salt and pepper. Grill chicken over medium heat until golden brown, about 8 minutes. Flip and cook for 8 more minutes, or until cooked through. Allow to rest for 15 minutes and then slice.
- In a large bowl combine spring mix, chicken, tomatoes, carrot, avocado, chives and parsley. Toss with desired amount of dressing. Top with goat cheese and serve.
Alisa Fleming
I just can't get over all of the gorgeous colors in your recipes Wendy! Love that you offer a wine pairing here - we aren't great at selecting wines and can definitely use recommendations.
Julie Wunder
Goat cheese and a good cab? Does it get better than that? This recipe looks amazing!
Shannon Graham
Now this is a delicious salad!