With summer in full swing around here, we like to take things nice and slow. I guess you can already tell that by the fact that I’ve not posted in a while! Sorry, friends. We’ve been “sleeping in” a little, taking day trips to spend time with old friends and we’ve tackled a few projects around the house. Since we’ve been moving at a slower pace, we tend to eat dinner a little later and my dishes always center around seasonal ingredients. In a recent addition of Southern Living, I saw a beautiful salad made with fresh lettuces, strawberries and goat cheese. I loved all the ingredients and was inspired to make my own version.
I combined my favorite greens (spinach, romaine and butter lettuce) then tossed in the strawberries and cucumbers. Sauteeing the goat cheese was easy and I added grilled chicken to make this salad into a complete meal. Lastly, I blended up the strawberry, poppy seed dressing. The combination of flavors with the smokey, grilled chicken along with the creamy goat cheese and sweet dressing made a delicious meal. This was one beautiful, easy recipe for the slow, lazy days of summer.
If you're looking for something light, easy, and delicious, this salad is just the thing!
Ingredients
Salad
- 1 goat cheese log (8 ounces)
- ½ cup all-purpose flour
- 1 large egg
- 2 tablespoons whole milk
- ½ cup panko breadcrumbs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup vegetable oil
- 5 cups mixed lettuces
- 1 ½ cups strawberries - sliced
- 1 cucumber - thinly sliced
- 3 grilled chicken breasts - sliced
Vinaigrette
- 1 cup quartered fresh strawberries
- 2 tablespoons granulated sugar
- 5 tablespoons white wine vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup extra-virgin olive oil
- 1 tablespoon poppy seeds
Instructions
Salad
- Cut goat cheese log into 8 rounds. Gently press each round to ½-inch thickness on a baking sheet lined with parchment and freeze 20 minutes.
- Place flour in a small bowl. Whisk together the egg and milk in a second small bowl. Combine the panko, salt, and pepper in a third small bowl. Dredge goat cheese rounds in flour, dip in egg mixture, and dredge in panko mixture until coated. Place on a plate, and chill until all goat cheese rounds are breaded.
- Heat oil in a large, non-stick skillet over medium until hot. Add goat cheese rounds to skillet, and cook until golden brown on each side, 3 to 4 minutes total. Remove to a paper towel-lined plate.
- Arrange salad greens on a serving platter; top with strawberries, cucumber, onion, and goat cheese croutons. Drizzle with vinaigrette.
Vinaigrette
- Toss together strawberries, sugar, vinegar, salt, and pepper in a bowl. Let stand 15 minutes.
- Transfer the strawberry mixture to a blender, and process until smooth, about 30 seconds. Turn blender on low, and gradually add olive oil in a slow, steady stream.
- Return mixture to bowl, and whisk in poppy seeds. Whisk vinaigrette just before serving.
Did you make this?I'd love to see! Share on Instagram, tag @asouthernsoul, and use the hashtag #asouthernsoul!
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