Warm Goat Cheese & Chicken Salad
In this vibrant and satisfying recipe, creamy goat cheese rounds are coated with crispy bread crumbs and delicately pan-seared to create a warm, savory contrast to a zesty lemon-tarragon dressed salad filled with tender shredded chicken and mixed baby greens. The result is a delightful dish that perfectly balances textures and flavors. Serve this elegant salad for a light yet fulfilling meal that will surely impress your guests.
— Constant Cookbook
Ingredients
- 1/2 cup fine dried bread crumbs or panko
- Salt and freshly ground pepper, to taste
- 1 egg
- 1/2 lb. fresh goat cheese, cut into 8 thick rounds
- Zest and juice of 1 lemon
- 1 tsp. Dijon or tarragon mustard
- 5 Tbs. olive oil
- 2 tsp. finely chopped fresh tarragon
- 6 oz. mixed baby salad greens
- 3 cups shredded cooked chicken
- 2 Tbs. canola oil
Instructions
- <b>Coat the goat cheese</b>
- In a shallow bowl, combine the bread crumbs and a pinch <i>each</i> of salt and pepper. Lightly beat the egg in another shallow bowl. Dip 1 flat surface of each goat cheese round into the egg, letting the excess egg drip back into the bowl. Then dip in the bread crumbs, patting the crumbs in place. Leave the rims of the rounds uncoated. Repeat with the remaining goat cheese rounds.
- <b>Make the dressing</b>
- In a large bowl, whisk together the lemon zest and juice, mustard, 1/4 tsp. salt and a pinch of pepper. Gradually whisk in the olive oil until smooth. Stir in the tarragon.
- <b>Assemble the salad and cook the goat cheese</b>
- Add the mixed greens and chicken to the dressing and toss to coat evenly. Arrange on plates.
- In a large nonstick fry pan over medium-high heat, warm the canola oil until it shimmers. Working in batches if needed, add the goat cheese rounds and cook until just beginning to soften but not melt, about 45 seconds. Carefully turn the rounds over and cook for about 30 seconds more. Transfer to the plates and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Salad,</I> by Brigit L. Binns (Oxmoor House, 2007).
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