Summer Salad with Chicken, Strawberries and Warm Goat Cheese

Salad with Chicken, Strawberries and Warm Goat Cheese

This is a nice summer evening salad, with a really different dressing, and a bit of richness added by the fried goat cheese.

To serve 4 entrée sized portions:

6 oz (about 4-5 cups) fresh arugula

6 oz (about 4-5 cups) butter lettuce, torn

½ pt (about 16-20) cherub cherry tomatoes

12 large strawberries, quartered (if they are small, use more and cut in half)

4 grilled chicken breasts (seasoned and cooked with skin on and bone in), taken off the bone when still warm, sliced across grain –  if you cook in advance, just re-warm before slicing

8 goat cheese medallions (see prep below)

Candied pecans or walnuts (can use toasted if you prefer not to have the sugar)

Goat cheese medallions (from Ina Garten)

8 –  ½” slices of goat cheese (slice when cold, re-chill before frying)

2 beaten egg whites

Bread crumbs or panko

1 tbsp oil and 1 tbsp butter.

Slice the cheese into 8 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss [note- if your floss is flavored – rinse it off first!]) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.  Heat oil and butter in fry pan, and cook chilled cheese medallions quickly, to just brown the outside, but not melted inside.

Dressing:

6 medium strawberries (pick the softest ones in your basket), smashed with fork

1 tbsp fresh rosemary leaves (use the tender end leaves), diced

Juice of ½ fresh lemon

1 tbsp honey (orange blossom if possible)

¼ cup white wine vinegar

1 tsp Dijon mustard

¼ cup olive oil (can use more if you wish)

Salt & pepper

Muddle the strawberries and rosemary and let sit for a few minutes.  Stir in mustard, lemon juice, honey, vinegar, salt & pepper.  Whisk while streaming in olive oil.

Toss dressing with greens and pile on plates.  Add sliced strawberries and cherry tomatoes.  Add Chicken, sliced, so that the form of the original breast is still kept.  Add goat cheese medallions.  Garnish with nuts.  Serve a bit of extra dressing for people to drizzle on.

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