Grilled Chicken Salad with Goat Cheese Crostini
If you love nourishing and satisfying well balanced salads, you'll love this grilled chicken salad with goat cheese crostini drizzled with honey, fresh sweet strawberries, avocado, green onions and almonds over mixed greens, served with my signature shallot vinaigrette. So delicious!
Ingredients
For the chicken
- 1 - 1.5 lb1 - 1.5 lb1 - 1.5 lb Skinless Chicken Breast, cut into cutlets
- 3 Tbsp3 Tbsp3 Tbsp Coconut Aminos, or low-sodium soy sauce or tamari
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil, or olive oil
- 2 tsp2 tsp2 tsp Dijon Mustard
- 1 - 2 cloves1 - 2 cloves1 - 2 cloves Garlic, minced
- 0.25 tsp0.25 tsp0.25 tsp Smoked Paprika
- 0.25 tsp0.25 tsp0.25 tsp Onion Powder
- 0.25 tsp0.25 tsp0.25 tsp Garlic Powder
- 0.25 tsp0.25 tsp0.25 tsp Salt, more or less to taste
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper, more or less to taste
For the salad dressing
- 0.25 cup0.25 cup0.25 cup Avocado Oil
- 3 Tbsp3 Tbsp3 Tbsp White Wine Vinegar, or more to taste
- 1 tsp1 tsp1 tsp Dijon Mustard
- 2 Tbsp2 Tbsp2 Tbsp Shallot, finely chopped
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 0.25 tsp0.25 tsp0.25 tsp Garlic Powder
- 1 pinch1 pinch1 pinch Black Pepper
For the goat cheese crostini
- 8 pieces8 pieces8 pieces Baguette, slices, or more
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil, drizzle
- 4 oz4 oz4 oz Goat Cheese, at room temperature
- 1 Tbsp1 Tbsp1 Tbsp Honey, or hot honey, drizzle
For the salad
- 6 - 8 cups6 - 8 cups6 - 8 cups Spring Mix Salad Greens Lettuce, or lettuce of choice
- 1 - 2 whole1 - 2 whole1 - 2 whole Avocado, sliced or chopped
- 6 - 8 whole6 - 8 whole6 - 8 whole Strawberries, sliced or chopped
- 2 - 3 whole2 - 3 whole2 - 3 whole Green Onion (Scallion), sliced or chopped
- 0.25 cup0.25 cup0.25 cup Slivered Almonds (Blanched), or sliced, or nuts or seeds of choice
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Whisk together the soy sauce, oil, Dijon mustard, minced garlic, paprika, onion and garlic powder, salt and pepper for the chicken marinade.
- Slice the chicken breasts in half horizontally to make two thinner cutlets, then add them to a zip-top bag or container, add the marinade, seal the bag then place the chicken in the fridge to marinate for at least 30 minutes and up to 3 hours.
- While the chicken is marinating, whisk together oil, vinegar, Dijon mustard, finely chopped shallot, garlic powder, salt and pepper to make the salad dressing. Adjust the vinegar and salt to taste if needed.
- Preheat oven to 410 ° Fahrenheit. Remove the goat cheese from the fridge and place on the counter to soften.
- Spray a grill pan with cooking oil, heat it up over high heat, then add the chicken after removing it from the bag with tongs, shaking excess marinade, reduce heat to medium, medium-high. Discard the leftover marinade. Cook about 6-8 minutes, flip and continue cooking for 6-8 minutes, depending on the thickness, the chicken might cook faster or need more time. Once fully cooked, remove from pan, place on a plate and let rest for 10 minutes.
- While the chicken is cooking, slice 8 slices or more of baguette. Line a baking sheet with parchment paper and place the slices into 1 layer. Drizzle a bit of olive oil, then flip each piece and drizzle a tad more oil. Place in the preheated oven, bake for 5 minutes, then flip and bake for another 4-6 minutes. Let them rest on the baking sheet.
- Plate the lettuce, strawberries, avocado, almonds and green onions. Sprinkle with salt and pepper. Slice and plate the chicken.
- Spread goat cheese generously on each slice of baguette. Sprinkle pepper if you wish, drizzle some honey over the cheese. Turn the oven to high broil, place the baking sheet and broil for 1 to 2 minutes, keep a close eye on it, they can burn very quickly.
- Add the crostini to the salad and drizzle some vinaigrette. Serve right away and enjoy!
Notes
- Chicken cooking time will vary by a few minutes depending on the size and thickness of the cutlets.
- Chicken breast is safely cooked when internal temperature has reached 165° Fahrenheit when checked with a meat thermometer.
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My Notes:
About This Recipe
Show nutritional information
Egg Free Salads Shellfish FreeThis is our estimate based on online research. | |
Calories: | 559 |
Fat: | 41 g |
Carbohydrates: | 16 g |
Protein: | 29 g |
Cholesterol: | 95 g |
Sodium: | 838 mg |
Fiber: | 1 g |
Sugars: | 10 g |
Calculated per serving. |
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