Grilled Chicken Salad With Goat Cheese Crostini

If you love nourishing and satisfying well balanced salads, you'll love this grilled chicken salad with goat cheese crostini drizzled with honey, fresh sweet strawberries, avocado, green onions and almonds over mixed greens, served with my signature shallot vinaigrette. So delicious!

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Why you'll love this recipe

• This salad is incredibly delicious and satisfying. It's a complete nourishing meal with lots of greens, grilled marinated chicken breast, strawberries, avocado, scallions, almonds and amazing warm goat cheese crostini drizzled with honey. And of course a tangy tasty vinaigrette.
• It's a beautiful colorful salad to put together for a gathering with friends and family. Simple but impressive. Goat cheese makes everything more fun in my opinion like in this quinoa salad, kale salad, crustless quiche and beet and cucumber salad.
• You can easily customize it to your taste and switch up ingredients, like using romaine lettuce, use a different dressing, adding tomatoes or cucumbers. So many possibilities!

Key Ingredients and variations

• Greens: I use mixed greens, but you can use romaine or any lettuce you love.
• Chicken: you need about 1 to 1 ½ pounds for 4 servings of the salad. I use a very big chicken breast and sliced it in half in 2 cutlets. Thinner chicken cooks faster and is usually more tender. I prefer to use chicken cutlets but you can use full chicken breast or thighs too. Just make sure it's well cooked and not overcooked.
• Marinade for the chicken: using simple ingredients you most likely already have in your pantry, and it gives the chicken such a good flavor. A mixture of soy sauce (or coconut aminos or tamari), oil, smoked paprika, Dijon mustard, garlic, onion and garlic powders, salt and pepper. Marinate the chicken for 30 minutes to 3 hours.
• Fresh strawberries: the sweetness of the strawberries make this recipe irresistible. And strawberries and goat cheese are an excellent match. If you don't want to use strawberries, blueberries or sliced apples would work too.
• Avocado: the creaminess of the avocado is a great addition to this chicken salad.
• Green onions: can be easily replaced with red onion if you prefer.
• Baguette: to make the crostini. You can use any baguette you like, store bought or gluten free.
• Goat cheese: this is the star of this dish. The goat cheese spread on the crunchy baguette and drizzled with honey and warmed up is incredible. Pretty much a cheesy crouton. If you don't like goat cheese, you can replace it with a different cheese like brie or even Boursin.
• Almonds: adding some extra crunch. You can skip or replace them with other nuts or seeds of choice.
• The shallot vinaigrette: if you've made other salads of mine, you know this is my signature dressing. It's so delicious and balances this sweet and savory salad wonderfully. Oil, white wine vinegar, Dijon mustard, chopped shallots, garlic, salt and pepper. Easy and jam-packed with flavor.

How to make this grilled chicken salad with goat cheese crostini

• You'll need a baking sheet to make the crostini in the oven, and a Ziploc bag or container to marinate the chicken.
• I used a cast iron grill pan to cook my chicken, but use a regular outdoor grill if the season and weather permit. If you don't have access to either, a regular skillet is perfectly fine as well.

More Delicious Salads To try

• Cucumber and Carrot Salad
• Easy Salad with Brie, Apple and Shallot Vinaigrette
• Prosciutto and Melon Caprese Salad
• Mediterranean Cucumber Salad
• Hearts Of Palm Salad

Tips

• Once you add the dressing, the chicken salad should be eaten right away. Wait to add the dressing right before serving.
• Take the goat cheese out of the fridge when starting this recipe. It'll be a lot easier to spread at room temperature than cold right out of the fridge.
• You can use regular or hot honey if you want a little heat.
• Don't overcook the chicken. Chicken is safe to eat once the internal temperature reaches 165° Fahrenheit. The middle should no longer be pink at all.
• Wash the strawberries thoroughly and dry them before slicing them.
• Avocados should be ripe but still a little firm if possible. It's easier to cut and it won't be too mushy.
• Sprinkle a bit salt (and pepper if you like pepper) on your mixed greens before added the other ingredients.