Strawberry-Basil Chicken Salad with Fried Goat Cheese Balls

 Here’s a recipe for Strawberry-Basil Chicken Salad with Fried Goat Cheese Balls, a fresh and vibrant salad that combines juicy strawberries, aromatic basil, and crispy fried goat cheese for a unique twist.

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Ingredients

For the Chicken Salad

2 boneless, skinless chicken breasts (or thighs, if preferred)

1 tbsp olive oil

Salt and pepper, to taste

6 cups mixed greens (such as arugula, spinach, or spring mix)

1 cup fresh strawberries, hulled and sliced

1/4 cup fresh basil leaves, torn

1/4 red onion, thinly sliced (optional)

1/4 cup candied pecans or walnuts (optional)

For the Fried Goat Cheese Balls

4 oz goat cheese (soft or semi-soft)

1/4 cup all-purpose flour (or gluten-free flour, if needed)

1 large egg, beaten

1/2 cup panko breadcrumbs (or gluten-free breadcrumbs)

1/4 tsp dried oregano

1/4 tsp garlic powder

Olive oil, for frying

For the Dressing

2 tbsp balsamic vinegar

2 tbsp honey or maple syrup

1 tbsp Dijon mustard

1/4 cup extra-virgin olive oil

Salt and pepper, to taste

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Instructions

1. Prepare the Chicken

Season the chicken breasts with olive oil, salt, and pepper.

Heat a grill or skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until it reaches an internal temperature of 165°F (74°C).

Remove the chicken from the heat and let it rest for 5 minutes before slicing it thinly.

2. Fry the Goat Cheese Balls

Cut the goat cheese into small balls (about 1–1.5 inches in diameter).

Set up a breading station: Place the flour in one dish, the beaten egg in another, and the panko breadcrumbs, oregano, and garlic powder in a third.

Roll each goat cheese ball in the flour, dip it in the egg, and then coat it with the panko mixture.

Heat about 1 inch of olive oil in a skillet over medium heat. Once hot, carefully fry the goat cheese balls in batches for 1–2 minutes per side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.

3. Make the Dressing

In a small bowl, whisk together the balsamic vinegar, honey (or maple syrup), Dijon mustard, and olive oil. Season with salt and pepper to taste. Set aside.

4. Assemble the Salad

In a large bowl, toss the mixed greens, sliced strawberries, torn basil leaves, red onion (if using), and candied nuts.

Drizzle with the balsamic dressing and toss gently to coat.

Top the salad with the sliced chicken and fried goat cheese balls.

5. Serve

Serve the salad immediately while the goat cheese balls are warm and crispy.

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Tips

To make the salad gluten-free, use gluten-free flour and breadcrumbs for the goat cheese balls.

If you don’t want to fry the goat cheese, you can bake the balls at 375°F (190°C) for 10-12 minutes, or until golden and crispy.

This salad also pairs well with a crisp white wine like Sauvignon Blanc or a light rosé.

Enjoy your Strawberry-Basil Chicken Salad with Fried Goat Cheese Balls, a delicious, colorful salad that’s perfect for a special meal or a light lunch!