Ingredients
For the Chicken Salad:
- 4 boneless, skinless chicken breasts (or 2 cups pre-cooked, shredded chicken)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 pound strawberries, hulled and sliced
- 12 fresh basil leaves, torn or roughly chopped
- 1/4 cup roasted almonds, roughly chopped
- 9-10 ounces mixed greens
For the Fried Goat Cheese Balls:
- 8 ounces goat cheese, plain or flavored
- 2 large eggs
- 2 tablespoons water
- 1/2 cup gluten-free breadcrumbs (or regular breadcrumbs if not gluten-free)
- 1/4 cup almonds, crushed
- 1/4 cup gluten-free all-purpose flour (or regular flour)
- Salt and pepper to taste
- Vegetable oil for frying
For the Dressing (optional):
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey (optional)
- Salt and pepper to taste
Instructions
1. Prepare the Chicken:
- If using raw chicken: Preheat a skillet or grill pan over medium-high heat. Add olive oil and chicken breasts. Season with salt and pepper. Cook for 5-7 minutes per side, or until internal temperature reaches 165°F. Let cool slightly, then shred or dice into bite-sized pieces.
- If using pre-cooked chicken: Shred or dice the chicken.
2. Make the Goat Cheese Balls:
- Slice the goat cheese log into 10-12 even rounds. Roll each round into a ball.
- In a shallow bowl, whisk together eggs and water.
- In another shallow bowl, combine flour, salt, and pepper.
- In a third shallow bowl, combine breadcrumbs and crushed almonds.
- Dip each goat cheese ball into flour, then egg mixture, then breadcrumb mixture. Repeat coating in egg and breadcrumbs for a thicker crust.
- Place coated balls on a baking sheet and refrigerate for at least 20 minutes.
3. Fry the Goat Cheese Balls:
- In a heavy-bottomed pot or deep fryer, heat enough oil to come 2-3 inches up the sides. Heat to 350-360°F.
- Working in batches, carefully fry the goat cheese balls for 1-2 minutes, or until golden brown.
- Remove with a slotted spoon and drain on paper towels.
4. Assemble the Salad:
- In a large bowl, combine shredded chicken, strawberries, basil, and almonds.
- Add mixed greens and toss gently with your preferred amount of dressing (if using).
- Top with warm goat cheese balls.
Dressing Instructions (if making):
- Whisk together olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper.
Tips:
- Make-ahead: Prepare the chicken and goat cheese balls a day in advance. Store the chicken in the refrigerator and the unfried goat cheese balls covered in the refrigerator.
- No frying? Bake the goat cheese balls for a healthier option. Preheat oven to 400°F. Bake for 15-20 minutes, or until golden brown and slightly puffed.
- Flavor variations: Try different flavored goat cheese (like herbed) or add chopped pecans instead of almonds.
Enjoy this fresh and flavorful salad!
