This California, Cali inspired dish brings sunshine to the table, where the shining star is grilled chicken paired with avocado, goat cheese, and salad greens. I first tasted a version at a restaurant, and that perfect combination of fruit, tangy, crispy bites, and bold flavors stayed with me, making this recipe feel both special and familiar. With strawberry, juicy, tender meat, fresh, flavorful greens, and a light red wine vinaigrette or balsamic dressing, it fits a low carb meal for summer or a busy weekday lunch.
What makes it worth the extra step is the fried, breaded goat cheese medallion, shaped, given bread crumbs, then a quick freeze for a few minutes until solid so it won’t melt when you fry it. The crunch replaces croutons, while the inside stays soft, creamy, adding great texture, and it’s easy make-ahead from the freezer for meal prep during a busy work week—add it to your menu ASAP. I often use leftover chicken, enjoy the simplicity and balance, and serve it for a holiday spread or casual night, just like when it was published Oct, 10, 2020, later modified Jan, 2, 2023 on therealistfoodblog, with affiliate links, ads, income, or sponsoredpost details alongside the dish.
Grilled Chicken and Goat Cheese Cranberry Salad
This is my any day go-to salad recipe, and from experience it delivers a great balance flavors textures with sweet salty savory creamy notes. I love how sunflower seeds add crunch, because on even days least energy, this salad always hits and feels nice, great, and satisfying for any day I need a quick reset. The mix of flavors, textures, seeds, sunflower, salad, sweet, salty, savory, creamy, and crunch keeps my energy up on long days, even the least motivated ones, and I always come back to this go-to recipe.
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Reasons to Love This Cranberry Chicken Salad
From my own kitchen experience, the salad is tangy, sweet, fresh, and delicious, making it a light lunch meal with tender, juicy chicken that leaves you feeling satisfied, hitting all flavor spots. I often crave something balanced, and this gives a BIG portion without feeling heavy.
What makes it even better is that it works for a small amount of calories, which I always appreciate after testing many recipes. It’s a great meal prep option, filled to get perfect results every time, especially on busy days when you want something reliable and tasty.
About This Recipe
I LOVE love good big ass salad, also known as a BAS, and I swear I could eat them every day. With the right toppings and dressing, they can satisfy whatever cravings you have popping up in a lighter, healthier way, And let me tell this Balsamic Grilled Chicken Strawberry Goat Cheese Salad really hits the spot.
To make my life easier, I like to bulk meal prep protein for the week, usually chicken, but sometimes steak, salmon or beef. Then I’ll just prepare some include with it on This system makes sure I’m never bored, is always super delicious, and That being said, strawberries goat one of my favorite combos, The sweet juicy pair so well with creamy both tender balsamic Absolutely DROOL WORTHY, added red onions give crunch, keep tangy flavor, light, If doesn’t sound right feel free add what YOU like, There’s plenty fruit veggie that would be just.
What You’ll Need for This Grilled Chicken & Goat Cheese Bowl
okay, this is literally so simple. For this salad, I focus on perfect flavor balance, where sweetness from dried cranberries meets creamy saltiness of goat cheese that hits every time. The awesome texture comes from sunflower seeds, and there aren’t nothing extra here, just soooo easy items you can make or purchase and cut up.
I usually use grilled chicken breast or prepared protein, which is the great but most demanding part of the recipe. Since salads require a lot of prep, cutting fruits and vegetables, I plan with enough time to throw a bunch of ingredients into a big bowl, mix, and have mixed greens, salt, pepper, olive oil, and dressing of your choice, almost always brianna’s poppyseed, ready for a wild fast meal.
How to Prepare This Grilled Chicken Cranberry Salad
Like, I said, it’s so easy to start when you Prepare your chicken by Rinse and dry 1 large breast, cut into cubes, then Cover in olive oil, salt, pepper. Heat a nonstick pan to medium heat, add the chicken, allow it to cook for about 4 minutes on medium-high, and Once browned, use a wooden spoon to flip to the other side, Allow another 3 or until fully cooked, then remove from heat, lift the lid, and let it cool a bit.
Or, if you literally can’t even fathom the idea of cooking anything, just buy pre-prepared grilled chicken and Add ingredients In a mixing bowl with salad greens, toppings, including chicken top, then Dress & Toss, Drizzle your favorite dressing, toss everything together using tongs, tossers, or you’re like me, just two regular forks, because fewer dishes, then Serve, So know this makes servings, but also there’s no shame eating the whole thing by yourself with a piece of bread when super hungry, that sometimes.
Homemade Honey-Balsamic Dressing
In a glass jar, combine the olive oil, balsamic vinegar, apple cider, honey, cayenne, and pinch each of salt pepper. I’ve made this many times, and once you Seal the jar and shake well, you can really Taste how the flavors come together for this salad.
I always adjust seasonings as needed, then Keep it stored in the fridge for up to 1 week. This simple dressing works perfectly with grilled chicken and goat cheese, and it’s my go-to when I want something quick but homemade.
Best Greens to Use for a Chicken & Goat Cheese Salad
i mean, you can use whatever you’d like, But in my opinion, tender greens or very thinly sliced kale work best this salad. From making this many times, I’ve found the texture matters just as much as the flavor.
other than mixed greeds, You also try Baby spinach, or Thinly shredded greens for a lighter bite. These options hold up well with grilled chicken and goat cheese and still feel fresh and balanced.
Topping Ideas for a Cranberry and Goat Cheese Salad
I get some days, you need a little extra, or may not have an ingredient ready. For this salad, toppings I’m known to add include Quinoa, which is filling, or couscous made from wheat that I make with tumeric, garlic, powder, and salt—total chefs kiss. It’s nice, and I’ve been adding these when I want more texture.
Other options are Regular or candied pecans, usually in place of the sunflower seeds, or Shaved almonds if you want crunch. I’ll use Durum couscous with care, and it works just as well. On some days, to keep things easy, and balanced, these extras fit right in.
How to Adapt This Salad Without Chicken
You can do that too, and Proteins work well in this salad that include Quinoa, White or Cannellini beans. From experience, these options feel hearty and keep the balance right, and I’m sure you could also use a number of other choices depending on taste.
There are soy-based protein alternatives, but personally I don’t eat soy, and can’t imagine the slippery texture of tofu being great here, though to each their own.
How To Store This Recipe
Store chicken leftover in an airtight container in the fridge for 4-5 days. From experience, keeping things sealed makes a big difference, especially when this recipe This makes 8 servings of balsamic chicken and is great for meal prepping.
If you prep a salad together, prep up to 2 servings at once. Otherwise, the lettuce may get soggy, so keep the remainder of the chicken and dressing separately to keep everything fresh.
Ingredients
1 pound boneless skinless chicken tenders
- ▢1/4 cup extra virgin olive oil
- ▢4 cloves garlic, minced or grated
- ▢1/4 cup fresh parsley, chopped (or 1 tablespoon dried)
- ▢1/4 cup fresh basil, chopped (or 1 tablespoon dried)
- ▢1/2 teaspoon smoked paprika
- ▢1/2 teaspoon onion powder
- ▢1/4 teaspoon cayenne
- ▢1/2 teaspoon kosher salt and pepper
- ▢2 heads romaine lettuce, chopped
- ▢1 cup fresh strawberries, halved
- ▢2 watermelon radishes, thinly slice
- ▢2 Persian cucumbers, sliced
- ▢4 ounces herbed goat cheese, crumbled
- ▢1 avocado, sliced
- ▢1/2 cup roasted almonds, chopped
- ▢large handful micro greens, sprouts, and or edible flowers, for serving
Honey Balsamic Vinaigrette
- ▢1/4 cup olive oil
- ▢1/4 cup balsamic vinegar
- ▢2 tablespoons apple cider vinegar
- ▢1 tablespoon honey
- ▢pinch of cayenne (to taste)
- ▢kosher salt and pepper
Instructions
Red Wine Vinaigrette
- Add all ingredients to a jar, close lid tightly, and shake vigorously until well combined. Alternatively, add all ingredients to a bowl and whisk until ingredients well combined. Set aside.
Fried Goat Cheese
- Cut goat cheese log into 6 discs, set on a plate, and place back in refrigerator for at least 1 minute. If the cheese falls apart when cutting, roll slice into a ball and flatten out.
- Whisk egg in a small bowl. Place flour on a small plate and breadcrumbs and salt on separate plate.
- Remove goat cheese from refrigerator and coat each disc with flour.
- Dip each disc in the egg and roll in breadcrumbs until well coated. Slightly press breadcrumbs onto cheese to ensure it sticks.
- After each goat cheese disc is breaded, place them on plate and place in freezer for at least an hour. This ensures the goat cheese is slightly frozen and doesn’t completely melt when frying.
- Place a medium pan over medium high heat and add enough oil to completely coat the bottom of the pan. Heat until oil is hot. Carefully test by splashing a little water with your fingers onto the oil, and if the water just ‘dances’ on the oil, it is ready.
- Once oil is hot, place half the goat cheese discs in pan and fry until golden, about 3 minutes on each side. Set aside onto a paper towel to drain and repeat with the rest.
Salad
- Assemble salad by adding greens onto a large plate and topping with pear, strawberries, tomatoes, onions, and pecans. Add grilled chicken slices and goat cheese medallions.
- Drizzle with vinaigrette dressing and enjoy!