Blackberry Balsamic Grilled Chicken

Blackberry balsamic grilled chicken salad with crispy fried goat cheese is the kind of summer meal that feels both fresh and satisfying. Tangy sweet blackberries pair up with herb-marinated grilled chicken, creamy avocado, crunchy nuts, and the star of the show warm fried goat cheese – melty in the middle and golden outside. I love serving this when I want something a little bit special that still comes together quickly on a weeknight.

I first served this for friends on a July patio night. They raved about the warm goat cheese and I couldn’t believe how easy it felt to turn out something that fancy with just a few steps.

Ingredients

• Fresh blackberries: Sweet and tart flavor plus gorgeous color Choose plump berries without bruising
• Boneless chicken breast: Juicy protein base that soaks up the marinade Look for even thickness for quicker cooking
• Goat cheese: Creamy tang that perfectly balances the sweet and savory Use a soft variety for easy slicing and rolling
• Flour and panko or breadcrumbs: Light crisp coating for the cheese Whole wheat crumbs add extra flavor
• Egg: Helps everything stick together Choose large and free range if possible
• White balsamic vinegar: Brightens the dressing without overpowering the berries High quality vinegar brings fresher taste
• Extra virgin olive oil: Richness in the vinaigrette Use a grassy mild oil for best texture
• Honey: Adds subtle sweetness Local wildflower honey is especially nice
• Dijon mustard: Balances richness with gentle bite Pick a smooth traditional Dijon
• Tamari or soy sauce: Adds umami and saltiness Low sodium is best here
• Garlic: Scented backbone Mince fresh instead of using jarred
• Salt and pepper: Rounds everything out flaky sea salt gives the best pop
• Lettuce: Crunchy greens for a fresh base Choose crisp romaine or mixed greens for texture
• Avocado: Creamy slices add richness and help tie flavors together Look for just-ripe green skin
• Red onion: Sharp accent that wakes up the salad Pick a small sweet variety
• Walnuts or pistachios or almonds: Crunchy finish and nutty flavor Toast lightly for the best taste

Step-by-Step Instructions

Marinate the Chicken:

Place chicken breasts in a shallow dish and pour half of the blended blackberry balsamic vinaigrette over top. Cover and refrigerate to soak in the flavors for at least 30 minutes or up to overnight. Turning once or twice ensures every side gets coated and tender.

Grill and Slice the Chicken:

Heat a grill or grill pan over medium-high. Place marinated chicken on grill and cook each side for about two to five minutes until cooked through and slightly charred. Remove and let cool a few minutes before slicing against the grain.

Fry the Goat Cheese:

Slice goat cheese into rounds about a quarter inch thick or shape into small balls. Dip each piece first into flour shaking off excess then into the beaten egg coating fully then finishing in the breadcrumbs pressing gently to adhere. Warm a skillet with a thin layer of oil over medium heat. Fry cheese pieces a minute or two on each side until golden and crispy. Set on paper towels to blot any extra oil.

Prepare the Salad Base:

Pile fresh lettuce onto each serving plate. Layer on sliced avocado juicy blackberries thin red onion and toasted nuts to taste.

Dress and Finish the Salad:

Drizzle remaining blackberry balsamic vinaigrette over the salads. Arrange sliced grilled chicken on top then crown each plate with the hot fried goat cheese just before serving.

Save

That crispy fried goat cheese is always my favorite part The creamy inside with the crunchy edge is totally irresistible I remember my niece giggling because she sneaked a second helping right from the plate as I was serving she would have eaten nothing but goat cheese rounds if I let her

Storage Tips

You can store all salad components separately in airtight containers in the fridge for up to two days. Keep the fried goat cheese in a single layer to preserve crispiness and reheat briefly in a toaster oven before serving. The dressing will keep in a jar in the fridge for up to a week.

Ingredient Substitutions

If you do not have goat cheese try feta for a different tang or breaded mozzarella for a milder option. Blackberries can be swapped for raspberries strawberries or blueberries. Use spinach or arugula instead of lettuce for more peppery greens.

Serving Suggestions

This salad loves a garnish of fresh basil or mint. Try it with a side of toasted sourdough bread or add crumbled bacon or ribbons of prosciutto for extra flavor and crunch.

Cultural and Historical Notes

Goat cheese has long been a mainstay in French country salads often paired with fruit and nuts. Balsamic and berry vinaigrettes echo Mediterranean flavors. Bringing this together on the grill makes it both a celebration of summer produce and a nod to classic European flavors.

Recipe FAQs

→ How do you keep fried goat cheese crispy?

Fry the breaded goat cheese in hot oil until golden, then drain on paper towels and serve while still warm for maximum crispiness.

→ Can I substitute other berries for blackberries?

Absolutely! Raspberries, strawberries, or blueberries also taste wonderful and add different color and texture.

→ What greens work best for this salad?

Mixed lettuces, arugula, or baby spinach provide a fresh, mild base that complements the sweet-tangy flavors.

→ Is there a vegetarian version?

Yes. Simply omit the grilled chicken for a protein-packed salad thanks to the goat cheese and nuts.

→ What nuts pair well in this dish?

Walnuts are classic, but pistachios or almonds can be used for different flavor and crunchy texture.

→ How do you make the vinaigrette?

Blend blackberries with white balsamic vinegar, olive oil, honey, Dijon mustard, garlic, and seasonings until smooth.