The chicken breasts can be grilled instead
of broiled, if desired.
Chicken Salad
with Goat Cheese
4 chicken breast halves,
boned, with skin
6 cups mixed salad greens
1/2 small red onion, thinly sliced
1 carrot, cut in strips
1 yellow bell pepper, cut in strips
5 ounces goat cheese, cut in 4 pieces
4 sprigs rosemary
1/4 cup pine nuts, toasted
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
Salad Vinaigrette (recipe follows)
In large bowl, place salad
greens, onion, carrot and bell pepper; chill.
Under skin of each chicken
breast half, insert 1 piece of goat cheese and 1 sprig of rosemary.
Pull skin back over meat, brush chicken with oil and sprinkle
with salt and pepper. Place chicken on broiler pan, skin side
up. Broil about 7 minutes, turn and cook about 7 minutes longer
or until fork can be inserted in chicken with ease.
To chilled vegetables,
add Salad Vinaigrette and toss; divide evenly on 4 plates.
Place chicken on cutting
board and slice. Arrange chicken slices on salad and sprinkle
with pine nuts.
Makes 4 servings.
Salad Vinaigrette:
Whisk together 1/3 cup olive oil, 2 tablespoons balsamic vinegar,
1 minced garlic clove, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
