Chicken Goat Cheese Salad

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.

Course Main Course

Cuisine American, Gluten Free, Healthy

Prep Time 15

Cook Time 31

Total Time 46

Servings

Calories 533kcal

Author Wendy Polisi

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.

Nutrition