This main dish salad combines fresh, tender leafy greens with shredded chicken breast and warmed Panko coated goat cheese that are golden outside and oozing inside.
The salad is dressed with a mustard vinegarette dressing. The kick from the mustard provides a contrast to the creamy tang of the goat cheese. And optional to add blueberries for a hint of sweetness.
If you were to remove the chicken and blueberries, you would have a French Bistro Warm Goat Cheese Salad. Just add cooked bacon and walnuts.
Should Goat Cheese Be Heated
If you’re asking about the goat cheese melting in a hot skillet, the answer is – the proteins in Goat cheese are tightly bound, as opposed to other cheeses, because it is acid-coagulated.
In other words, it does not melt as quickly as other cheeses, such as cheddar or mozzarella.
The goat cheese in this recipe is breaded and only left in the pan for about 1 minute and 15 seconds. Just enough time to cook golden brown breading and the cheese only slightly melts.
Read More About The Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers
Warm Goat Cheese & Chicken Salad
1/2 cup fine dried bread crumbs or panko
Salt and freshly ground pepper, to taste
1/2 lb. fresh goat cheese, cut into 8 thick rounds *see Cook’s Notes
Zest and juice of 1 lemon
1 teaspoon Dijon mustard
5 tablespoons olive oil
2 teaspoons fresh tarragon, finely chopped
6 oz. mixed baby salad greens
3 cups shredded cooked chicken breast, poached or rotisserie
1 cup blueberries, optional
2 tablespoons avocado oil
Goat cheese is easier to cut when very cold rather than room temperature. If the cold cheese is still difficult to cut, dip a sharp knife in hot water and then dry it with a paper towel. Warm and dry the knife before cutting each slice.
Preparing Goat Cheese
In a shallow bowl, combine the bread crumbs and a pinch each of salt and pepper. Lightly beat the egg in another shallow bowl. Dip each goat cheese round into the egg, letting the excess egg drip back into the bowl. Then dip in bread crumbs, patting the crumbs in place. Do the same to other side, leaving the rims of the rounds uncoated.
Preparing The Dressing
In a large bowl, whisk together the lemon zest and juice, mustard, 1/4 tsp. salt and a pinch of pepper. Gradually whisk in the olive oil until smooth. Stir in the tarragon.
Assembling The Salad
Add the mixed greens and chicken to the dressing and toss to coat evenly. Arrange on plates. Top each plate with 1/4 cup blueberries (optional).
In a large nonstick skillet over medium-high heat, warm the avocado oil until it shimmers.
Working in batches, add the goat cheese rounds and cook until just beginning to soften but not melt, about 45 seconds.
Carefully turn the rounds over and cook for about 30 seconds more.
Transfer to the plated salads (four per plate) and serve immediately.
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