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Chicken And Goat Cheese Salad

Salad.Dominion's picture
Ingredients
  Walnut oil 1 Cup (16 tbs)
  Parsley sprigs 3
  Thyme sprig 3
  Bay leaf 1
  Garlic 1 Clove (5 gm)
  Black peppercorns 10
  Goat cheese 11 Ounce, cut into pieces
  Arugula 1 Bunch (100 gm)
  Watercress 3 Bunch (300 gm)
  Belgian endives 3
  Walnuts 1⁄4 Cup (4 tbs), ground
  Bread crumbs 1⁄2 Cup (8 tbs)
  Walnut 24
  Green onion 1
  Lemon juice 1⁄4 Cup (4 tbs)
  Mustard 1 Tablespoon
  Dijon mustard 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Chicken breasts 3 , skinned
  Zucchini 1 Small, julienned
  Olives 18
Directions

GETTING READY
1) Preheat the oven to 350° F.
2) In a medium bowl, mix the oil, parsley, thyme, bay leaf, garlic and peppercorns together.
3) Add the goat cheese slices and allow to marinate for 1 hour.

MAKING
4) Rinse and drain arugula, watercress and endives, discard large stems and tear into bite-size pieces.
5) In a large bowl, toss the greens together and then refrigerate until required.
6) Drain the cheese, strain and reserve the marinade.
7) In a small bowl, mix the walnuts and bread crumbs together, then coat the cheese slices with this mixture.
8) Place on a non-stick baking sheet and bake in the preheated oven for 12 minutes or until warmed.
9) In a small bowl, mix the reserved marinade, pepper, green onion, lemon juice, mustards and salt together.
10) Pour the dressing over the chilled greens, toss well to coat.

SERVING
11) Spread the greens on 6 serving plates, then place the chicken, zucchini, walnut halves, olives and cheese slices and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Cheese
Interest: 
Gourmet
Preparation Time: 
70 Minutes
Cook Time: 
12 Minutes
Ready In: 
82 Minutes
Servings: 
6

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