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The chicken breasts for this tasty, Mediterranean-style
chicken salad can be grilled instead of broiled, if desired.
Chicken Salad with
Goat Cheese
- 4 chicken breast halves, boned, with skin
6 cups mixed salad greens
1/2 small red onion, thinly sliced
1 carrot, cut in strips
1 yellow bell pepper, cut in strips
5 ounces goat cheese, cut in 4 pieces
4 sprigs rosemary
1/4 cup pine nuts, toasted
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
Salad Vinaigrette (recipe follows)
- In large bowl, place salad greens, onion,
carrot and bell pepper; chill.
- Under skin of each chicken breast half,
insert 1 piece of goat cheese and 1 sprig of rosemary. Pull skin
back over meat, brush chicken with oil and sprinkle with salt
and pepper. Place chicken on broiler pan, skin side up. Broil
about 7 minutes, turn and cook about 7 minutes longer or until
fork can be inserted in chicken with ease.
- To chilled vegetables, add Salad Vinaigrette
and toss; divide evenly on 4 plates.
- Place chicken on cutting board and slice.
Arrange chicken slices on salad and sprinkle with pine nuts.
Makes 4 servings.
Salad Vinaigrette:
Whisk together 1/3 cup olive oil, 2 tablespoons balsamic vinegar,
1 minced garlic clove, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Recipe provided courtesy of the National
Chicken Council. Used with permission.
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