|
 |
|
Chicken Salad with Goat Cheese
Goat cheese and seasonings tucked beneath the chicken skin prior to cooking is the secret to this mouth-watering dish.. Prep Time: approx. 10 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 30 minutes .
Makes servings.
|
Salad
|
4 Foster Farms Chicken Breast Fillets
|
6 cups fresh, mixed salad greens
|
1/2 small red onion, thinly sliced
|
1 small carrot, cut in strips
|
1 yellow bell pepper, cut in strips
|
5 ounces goat cheese, cut in 4 pieces
|
4 small rosemary sprigs (or basil leaves)
|
1/4 cup pine nuts, toasted
|
olive oil, as needed
|
salt and pepper to taste
|
Balsamic Vinaigrette
|
2 tablespoons balsamic vinegar or red wine vinegar
|
1/3 cup olive oil
|
1 clove garlic, minced
|
Directions
1. Preheat oven broiler. Prepare Salad Vinaigrette by whisking together: 1/3 cup olive oil, 2 tablespoons balsamic vinegar or red wine vinegar, 1 clove minced garlic, and salt and pepper to taste.
2. In a large bowl combine salad greens, onion, carrot and bell pepper; chill.
3. Push a piece of goat cheese and sprig of rosemary between the skin and meat of each chicken breast. Smooth the skin over the meat. Brush with olive oil; season with salt and pepper.
4. Place chicken on broiler pan, skin side up. Broil 7 or 8 minutes per side or until breast meat is no longer pink.
5. Toss salad with dressing; divide among 4 small plates. Place each chicken breast on a cutting board; cut into slices. Arrange on a bed of salad. Garnish with pine nuts. Serve at once.
|
|
|