Can I use a different protein?

Absolutely. Grilled shrimp or salmon would be amazing with the basil vinaigrette.

What fruits pair best with this salad?

Peaches are pictured, but pineapple, nectarines, or even plums work beautifully depending on the season. Other ideas include (not grilled): dried apricots, blueberries, and raspberries.

Can I make this dairy-free?

Yes! Simply omit the goat cheese or use a dairy-free alternative.

How can I save time on busy weeknights?

Marinate the chicken and make the vinaigrette the night before. Toast pecans in bulk and keep on hand for meals like this.

Grilled Chicken Goat Cheese Salad with Basil Vinaigrette

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Author: Caitlin
Total Time: 35 minutes
Yield: 2 - 3 servings
Diet: Gluten Free

Description

This grilled chicken salad is bursting with summer flavor – from herby basil vinaigrette and creamy goat cheese to sweet seasonal grilled fruit and crunchy toasted pecans. It’s light yet satisfying, and perfect for everything from dinner parties to meal prep.

Ingredients

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Basil Vinaigrette

1/2 cup fresh basil, rinsed and pat dry
3 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons water (for thinning, if needed)
1 tablespoon honey
2 garlic cloves, smashed
1 teaspoon sea salt

Salad

1 pound boneless skinless chicken breast, pounded to 3/4″ thick
1 – 2 cups seasonal fruit (shown : peaches)
1/4 cup raw pecans
1 (5 ounce) container of mixed greens
2 ounces of flavored goat cheese, crumbled (omit for dairy-free)

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Instructions

Pound the Chicken : If you haven’t already done so, use a mallet to pound the chicken breasts to an even thickness (about 3/4 inch). Place between two sheets of parchment or in a Ziploc bag to make it easy!
Preheat the oven : Set your oven to 400°F. Spread the pecans on a baking sheet and toast for 6 – 8 minutes, or until fragrant. Remove and let cool completely.
Make the vinaigrette : In a blender, combine the basil, olive oil, white balsamic vinegar, water, honey, garlic, and salt. Blend until smooth. Pour half of the vinaigrette over the pounded chicken in a Ziploc bag or in a bowl and refrigerate to marinate for at least 2 hours (if time permits). Store the remaining vinaigrette in a mason jar or airtight container in the fridge.
Prep the Grill : When you’re ready to cook, preheat one side of your grill to medium heat, and the other to medium-high heat. Lightly oil the grates with olive oil if needed.
Grill the Chicken and Fruit : Remove the chicken from the marinade and grill (on medium-high heat) for 4 – 5 minutes per side, depending on thickness. If your chicken wasn’t pounded thin, increase cook time as needed. On the medium heat side, grill your fruit for 2 – 3 minutes per side.
Rest and Slice : Let the grilled chicken rest for 5 minutes before slicing while you assemble the salad.
Assemble the salad : In a large bowl or on a serving platter, layer mixed greens, seasonal fruit (such as grilled peaches), cooled toasted pecans, and crumbled goat cheese (if using).
Finish and serve : Top the salad with sliced grilled chicken and drizzle with the remaining basil vinaigrette. Serve immediately.