Are you tired of bland and boring chicken salads? Do you crave a dish that tantalizes your taste buds and leaves you feeling satisfied? Look no further than the warm balsamic vinegar chicken salad with goat cheese. This mouthwatering dish offers a delightful combination of sweet, tangy, and savory flavors, making it a perfect option for a light lunch or an elegant dinner. The juicy chicken, coated in a rich balsamic vinegar glaze, pairs perfectly with the creamy goat cheese and crisp salad greens. Get ready to embark on a culinary journey as we explore the best recipe for this irresistible salad.
Here are our top 12 tried and tested recipes!
WARM BALSAMIC VINEGAR CHICKEN SALAD WITH GOAT CHEESE
I was looking for a way to use my expensive Balsamic Vinegar and Goat cheese. Here it is! You can substitute any greens in this salad, it really seems to be the vinegar that makes the salad. I tried putting some raw mushrooms in this and it didn't go too well, I've also tried adding raw tomatoes to the end product of this salad as well as the cooked ones and that seems okay. If your kale is too bitter or weird add a smattering of salt or lemon juice. If you don't have white wine add whatever (decent) wine you have. You don't have to use fresh ground salt and pepper but I always do.
Provided by Aspenwall
Categories One Dish Meal
Time 40m
Yield 3 bowls, 3 serving(s)
Number Of Ingredients 13
Steps:
- Heat Olive oil on low - medium heat for about two minutes, before shimmering add onions, cook about one minute and add garlic, chicken, pepper and salt. Cook until chicken is mostly done then add wine, vinegar and chicken broth, cook three or four minutes until everything is well mixed and heated, add tomatoes (if using fresh tomatoes add them and broth). Heat through and turn up heat to just above medium, simmer lightly five to ten minutes.
- Add about two tablespoons of balsamic vinegar to the lettuces and kale (and spinach if using fresh) and mix thoroughly.
- Assemble Lettuce mixture, cooked spinach, goat cheese and balsamic chicken mixture from pan in bowls and enjoy!
- cooking times are approximately I have no idea how long this took me.
Nutrition Facts : Calories 258.9, Fat 11.7, SaturatedFat 4.9, Cholesterol 80.8, Sodium 457.6, Carbohydrate 3.3, Fiber 0.5, Sugar 1.5, Protein 31.1
CHILE CRUSTED WARM GOAT CHEESE SALAD WITH HOT CANDIED WALNUTS AND BALSAMIC VINAIGRETTE
Steps:
- Crust the cheese with the chile, nuts, and bread crumbs and a little salt. Heat 1 tablespoon olive oil in a nonstick pan (large enough to fit all 4 disks comfortably) on medium heat. Place the crusted cheese in the pan. Heat for 45 seconds, turn with a spatula, and heat for another 45 seconds.
- On each of 4 plates, place a round of crusted goat cheese. Drizzle with Balsamic Vinaigrette and sprinkle with the Hot Candied Walnuts.
- Combine all ingredients and season with salt and pepper.
- In a large saute pan on medium heat, place all ingredients. Keep the pan moving until the sugar melts and the ingredients are all melted together. (Be very cautious, can burn easily). Pour mixture onto a greased sheet pan. Leave out to cool. When cool, chop into small pieces. Set aside until needed.
SALAD WITH WARM GOAT CHEESE
Steps:
- Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) 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.
- For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
- Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
- Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
HERBED WARM GOAT CHEESE SALAD
Make and share this Herbed Warm Goat Cheese Salad recipe from Food.com.
Provided by startnover
Categories Cheese
Time 18m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Cheese:.
- Combine garlic, thyme, pepper, salt, and oil in a bowl.
- Whisk to incorporate ingredients.
- Place the cheese slices into the mixture making sure to coat all sides.
- Cover and refrigerate overnight.
- Dressing:.
- Using a whisk mix all ingredients except olive oil in a bowl. After all are well mixed use whisk and slowly add oil to emulsify. Refrigerate till ready to serve.
- Before serving place a cookie sheet in oven and preheat to 350°.
- Spread bread crumbs onto plate and roll the cheese in them. Make sure to press the crumbs into the cheese.
- Transfer the cheese onto the hot pan and cook for 8 minutes.
- Toss the greens and all desired add ins together w/ desired amount of dressing and top each salad with cheese.
- Serve while cheese is warm.
- Prep time does not include chilling time.
Nutrition Facts : Calories 662.2, Fat 61.8, SaturatedFat 12.2, Cholesterol 17, Sodium 2357.7, Carbohydrate 20.6, Fiber 2, Sugar 2, Protein 8.8
WARM LENTIL SALAD WITH GOAT CHEESE
Hearty lentils and tangy goat cheese pair perfectly in this healthy side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of water to a boil. Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Add shallots, and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add carrot, celery, and bell pepper; continue to cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in parsley, vinegar, and remaining tablespoon oil. Transfer to a large bowl.
- Drain lentils, and add to bowl with vegetables. Stir in spinach, and season with salt and black pepper. Crumble goat cheese into bowl, and toss gently to combine.
BALSAMIC CHICKEN SALAD
My family enjoys these flavors in the Balsamic Chicken and Fresh Mozzarella recipe from this site. I turned it into a salad with great results.
Provided by sugarmagnolia_fl
Categories Salad Green Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Combine 1/3 bottle of balsamic vinaigrette dressing with the chicken tenders in a bowl. Toss together sliced mushrooms with 1/3 bottle of dressing in a separate bowl. Reserve the remaining 1/3 bottle. Allow the chicken tenders and mushrooms to marinate for at least 30 minutes.
- Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
- Remove the chicken tenders and mushrooms from the marinade, and drain off the excess. Broil the chicken and mushrooms until the chicken is browned and cooked through, 5 to 8 minutes. Remove the chicken and mushrooms from the heat, and slice the chicken tenders into bite-sized pieces.
- To serve, divide the chopped romaine lettuce between four plates, and top each with broiled chicken and mushrooms. Sprinkle each plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the remaining vinaigrette dressing.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 17.8 g, Cholesterol 80.6 mg, Fat 22.8 g, Fiber 3.8 g, Protein 32.8 g, SaturatedFat 3.7 g, Sodium 1335.3 mg, Sugar 2.4 g
WARM GOAT CHEESE SALAD
Even simple mesclun greens deserve special attention: These get an easy Dijon-mustard vinaigrette and toasted baguette slices topped with melted goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a small bowl, whisk vinegar with mustard. Slowly add oil in a steady stream, whisking constantly. Season with salt and pepper. Place greens in a large bowl.
- Meanwhile, heat broiler. Arrange baguette slices on a baking sheet; top each with a goat cheese round. Toast until bread is golden brown and cheese has started to melt, 2 to 3 minutes. Drizzle greens with vinaigrette; toss to combine. Divide among four plates. Place three toasts on each salad. Serve immediately.
WARM CHICKEN SALAD
This chicken salad recipe makes a lovely main meal for a hot day, or take some to work and be the envy of your colleagues
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Snack, Starter, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Spread the chunks of chicken and baguette over a shallow roasting tray. Drizzle with 2 tbsp olive oil and toss to coat. Season, then put in the oven for 15 mins until the chicken is cooked through and the bread is golden and crisp.
- Whisk together the remaining olive oil and balsamic vinegar to make a dressing. Split the bag of leaves between two serving plates, add the beetroot, then scatter the cheese over. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away.
Nutrition Facts : Calories 625 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.88 milligram of sodium
CHICKEN, GREEN BEAN AND GOAT CHEESE SALAD
Yield Serves 20
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F. Arrange chicken breasts in single layer in jelly roll pans or baking pans. Brush both sides with soy sauce and olive oil. Sprinkle both sides with pepper. Arrange skin side up. Roast until just cooked through, about 20 minutes. Cool slightly. Skin and bone chicken; reserve drippings in pans. Cut chicken into 1/2-inch-wide strips. Return to pans and turn to coat with drippings. Cool. Transfer chicken meat and drippings to large bowl. Set aside.
- Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh with cold water. Drain well. (Can be prepared 1 day ahead. Cover chicken and beans separately and refrigerate.)
- Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add shallots and 2 tablespoons thyme. (Can be prepared 1 day ahead. Store dressing at room temperature.)
- Add beans, dressing and walnuts to chicken and toss to coat. Season with salt and pepper. Line platter with kale. Top with salad. Sprinkle with cheese and additional thyme and serve.
SALAD WITH HERBS AND WARM GOAT CHEESE
Provided by Florence Fabricant
Categories easy, quick, salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lightly toast the bread, then arrange the slices on a broiler pan lined with foil. Top each slice of toasted bread with a thick slice of the goat cheese. Brush the portions of cheese with half the olive oil and set aside until just before serving time.
- Rinse and dry the lettuce, tear it into bite-size pieces and arrange it on each of four salad plates.
- Just before serving time mix the vinegar and mustard together, then beat in the remaining three tablespoons of olive oil. Drizzle the dressing over the lettuce on the plates.
- Preheat broiler and broil the goat cheese until it is just beginning to color along the edges. Center a portion of goat cheese on toast on each salad, sprinkle with the herbs and pepper and serve at once.
Nutrition Facts : @context http, Calories 1155, UnsaturatedFat 24 grams, Carbohydrate 157 grams, Fat 40 grams, Fiber 7 grams, Protein 43 grams, SaturatedFat 13 grams, Sodium 2076 milligrams, Sugar 14 grams, TransFat 0 grams
WARM GREEN BEAN AND POTATO SALAD WITH GOAT CHEESE
Delicious salad of green beans, potatoes, red peppers, and goat cheese goes perfectly with chicken or pork. Experiment with other potato types such as purple and other soft cheeses, such as garlic and herb.
Provided by Linda T
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
- Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.
- Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 28.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 4 g, Protein 9.2 g, SaturatedFat 6.1 g, Sodium 404.1 mg, Sugar 8.2 g
WARM GOAT CHEESE SALAD WITH DRIED CHERRIES AND PANCETTA VINAIGRETTE
Steps:
- In a large serving bowl, combine mesclun and dried cherries. Crumble goat cheese on top and sprinkle with pepper.
- In a large skillet cook pancetta in oil over moderate heat, stirring, until lightly browned. Pour off about 3 tablespoons (about 1/3 cup should be left in skillet with pancetta). Add garlic and sauté mixture, stirring, until garlic is golden. Carefully add thyme and vinegar. Increase heat to moderately high and boil mixture 1 minute.
- Add hot vinaigrette to salad and toss. Serve salad immediately.
Tips:
- For the best flavor, use high-quality balsamic vinegar. Look for a vinegar that is aged for at least 12 years.
- If you don't have any goat cheese, you can substitute feta cheese or blue cheese.
- To make the salad ahead of time, simply cook the chicken and vegetables and let them cool completely. Then, assemble the salad just before serving.
- This salad is also great for meal prep. Simply divide it into individual containers and store it in the refrigerator for up to 3 days.
Conclusion:
This warm balsamic vinegar chicken salad with goat cheese is a delicious and healthy meal that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this salad a try!
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