Blackberry Balsamic Grilled Chicken Salad with Goat Cheese

Portion Size: 2 oz. (⅓ c.) chicken, 1 c. lettuce, 2 tablespoons dressing

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 large or 2 small heads romaine lettuce (8 cups) Washed, trimmed, and chopped. May use other greens. Discard any tough membranes. 
1 avocado (optional) Washed, peeled, pit removed and sliced
1/2 cup  sliced red onionWashed, trimmed and thinly sliced 
¼ cup walnutsFinely chopped
1 1/4 pound cooked chicken breasts, dicedTrim all visible fat and skin. 
1 tablespoon olive oil
1 cup blackberriesUse fresh or  frozen and thaw
8 oz. goat cheese 
¼ cup white balsamic vinegar
¼ cup olive oil
2 teaspoons Dijon mustard
1 teaspoon light soy sauce 
1 clove, garlic Washed, peeled and minced
1 cup blackberries (fresh or frozen and thawed)Washed and trimmed
For gluten free (GF): Use GF soy sauce. Always check each ingredient to be sure it is gluten free


Steps:Directions: Critical Control Point / Quality Assurance
1In a skillet, sauté chicken breast in olive oil until no longer pink.Cook until internal temperature reaches 165°F for 15 seconds.
2Drain fat. Chill.Chilled internal temperature maintained at 41°F.
3Combine dressing in a food processor. Combine. Chill until ready to use.  
4In a large bowl,(or on serving plates)  tear lettuce into bite size pieces. Top with lettuce, chicken, blackberries, avocado, and red onions. 
5Add dressing just before serving. 
6Toss until well coated. Top with small dollops of goat cheese. 

Jacqueline Larson M.S., R.D.N. and Associates