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Regarding the salad:
Half a pound of chicken breasts
Six cups of lettuce
One cup of blackberries
One sliced avocado
one-fourth cup sliced red onion
1/4 cup walnuts (or pistachios or almonds)
directions:
Regarding the dressing of blackberry balsamic vinaigrette:
Blend or use a food processor to puree everything.
Regarding the fried goat’s cheese:
Place the goat cheese slices or balls in a paper towel to drain after dredging them in flour, egg, and breadcrumbs. Fry them in oil over medium heat until they turn a light golden brown.
Regarding the salad:
After marinating the chicken in half of the vinaigrette for 30 minutes to overnight, grill it over medium-high heat for 2 to 5 minutes on each side, or until it is cooked and gently charred. Then, set it aside to cool and cut.
Put the salad together and savour!
Option: Taste and adjust the dressing with sriracha.
Option: Top with crispy bacon or prosciutto!
Note: Best savoured right after frying, while the goat cheese is still warm!
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