Blackberry Balsamic Grilled Chicken Salad

Ingredients:

For the Blackberry Balsamic Vinaigrette:

• ½ cup fresh blackberries
• 2 tbsp white balsamic vinegar
• 2 tbsp extra virgin olive oil
• 2 tbsp honey
• 2 tsp Dijon mustard
• 1 tsp soy sauce
• 1 large garlic clove, minced
• Salt and pepper to taste

For the Fried Goat Cheese:

• 8 oz goat cheese, chilled and sliced into ¼-inch discs
• ¼ cup all-purpose flour
• 1 large egg, lightly beaten
• 1 cup panko breadcrumbs
• Vegetable oil for frying

For the Salad:

• 2 boneless, skinless chicken breasts
• 6 cups mixed salad greens
• 1 cup fresh blackberries
• 1 avocado, sliced
• ¼ cup red onion, thinly sliced
• ¼ cup walnuts, chopped

Instructions:

1. Make the Vinaigrette: Blend the blackberries, vinegar, olive oil, honey, Dijon mustard, soy sauce, and garlic until smooth. Add salt and pepper to taste.
2. Marinate the Chicken: Coat the chicken breasts in half the vinaigrette. Cover and refrigerate for at least 30 minutes.
3. Grill the Chicken: Heat the grill to medium-high. Grill the marinated chicken for 5–7 minutes per side, until fully cooked. Rest and slice.
4. Prepare the Fried Goat Cheese: Dredge the goat cheese slices in flour, dip in beaten egg, and coat with panko. Fry in hot oil until golden and crispy. Drain on paper towels.
5. Assemble the Salad: Layer greens in a bowl. Add grilled chicken, blackberries, avocado, onion, and walnuts. Top with fried goat cheese.
6. Finish: Drizzle with the remaining vinaigrette and serve immediately.