Penn Herb Wellness Guide
Chicken Salad with Goat Cheese
Ingredients
- 4 chicken breasts, halved, boned with skins
- 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 oz 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
- Salad Vinaigrette1/3 cup olive oil
- 2 Tbs balsamic vinegar or red wine vinegar
- 1 clove garlic, minced
- salt and pepper to taste
Directions
- Preheat oven broiler.
- To prepare vinaigrette whisk ingredients together.
- In a large bowl combine salad greens, onion, carrot and bell pepper; chill. 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.
- Place chicken on broiler pan, skin side up. Broil 7 or 8 minutes per side or until breast meat is no longer pink. 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.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.