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 onion | Washed, trimmed and thinly sliced |
| ¼ cup walnuts | Finely chopped |
| 1 1/4 pound cooked chicken breasts, diced | Trim all visible fat and skin. |
| 1 tablespoon olive oil | |
| Topping: | |
| 1 cup blackberries | Use fresh or frozen and thaw |
| 8 oz. goat cheese | |
| Dressing: | |
| 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 |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | In a skillet, sauté chicken breast in olive oil until no longer pink. | Cook until internal temperature reaches 165°F for 15 seconds. |
| 2 | Drain fat. Chill. | Chilled internal temperature maintained at 41°F. |
| 3 | Combine dressing in a food processor. Combine. Chill until ready to use. | |
| 4 | In a large bowl,(or on serving plates) tear lettuce into bite size pieces. Top with lettuce, chicken, blackberries, avocado, and red onions. | |
| 5 | Add dressing just before serving. | |
| 6 | Toss until well coated. Top with small dollops of goat cheese. |
Posted in Chicken Lunch Recipes, Lunch Entrée
