This salad is quite representative of life in general, and the way opposite qualities are attracted to each other. Dark and light, good and evil, positive and negative, yin and yang. This keeps things interesting as we move through our lives.

This salad has so much going for it, but at its heart is that polarization of opposites between the natures of the blackberries and the chicken. If you are looking for a truly elegant dish to serve to your family on a special occasion, or to dinner guests that you would like to really impress, this is the one.

 

INGREDIENTS

For the Blackberry Balsamic Vinaigrette Dressing

1/2 cup blackberries

2 tablespoons white balsamic vinegar

2 tablespoons extra virgin olive oil

2 tablespoons honey

2 teaspoons Dijon mustard

1 teaspoon tamari or soy sauce

1 large clove garlic, minced

Salt and pepper to taste

 

For the Fried Goat Cheese

8 ounces goat cheese, either sliced into 1/4 inch thick discs or formed into small balls

1/4 cup flour

1 large egg, lightly beaten

1 cup panko breadcrumbs (or any breadcrumbs)

 

For the Salad:

1/2 pound boneless, skinless chicken breasts

6 cups lettuce

1 cup blackberries

1 avocado, sliced

1/4 cup red onion, sliced

1/4 cup walnuts (or pistachios or almonds)

 

DIRECTIONS

For the Blackberry Balsamic Vinaigrette Dressing

Mix everything well.

For the Fried Goat Cheese

Dredge the goat cheese slices/balls in the flour and coat in egg followed by breadcrumbs and fry in oil over medium heat until lightly golden brown before setting aside on paper towels to drain.

For the Salad

Marinate the chicken in half of the vinaigrette for 30 minutes to over night before grilling over medium-high heat until cooked and slightly charred, about 2-5 minutes per side. Set aside to cool, then slice.

Assemble the salad and enjoy!

 

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Quick Tip: Adding prosciutto (a dry-cured Italian ham), as pictured, contributes a new dimension to this salad with its delicate, buttery texture. Crispy bacon would also be good. Adding Sriracha sauce, to taste, to the dressing will contribute a savory spiciness.

Recipe and photo courtesy of Kevin Lynch at closetcooking.com