Filling and full of flavor!
This salad was so filling and tasty; we really enjoyed it. I love goat cheese on anything, but salads with fruit and nuts thrive with goat cheese on top. The chicken can be leftover from a previous dinner, or you can shred a rotisserie chicken. Either way, make sure it isn't too heavy in seasoning. The dressing for this salad is just about addicting, if I'm being honest. Seriously, the leftover goat cheese with the herbs and olive oil alone is tasty, but when you add the dijon and vinegar, the flavors just completely take off! Make this for dinner and take the leftovers for lunch the next day (store some of the dressing separately if you do this).
Ingredients
4oz plain goat cheese
1 tbsp thyme
1 tbsp oregano
1 tbsp rosemary
1 tbsp red pepper flakes
1/2 tbsp black pepper
2 bay leaves
1/4 cup olive oil
1 head of romaine lettuce (chopped)
2 cups shredded chicken
1/2 cup blueberries
1/4 cup walnuts
1 tbsp dijon mustard
1 tbsp apple cider vinegar
Directions
Step 1
Combine the goat cheese through the olive oil in a small jar, cover and chill in the fridge for at least 1 hour.
Step 2
In a large bowl, assemble the salad (romaine through walnuts). Top with the goat cheese by scooping out little chunks one at a time while reserving the oil in the jar. Remove the bay leaves.
Step 3
In the jar, add the dijon mustard and apple cider vinegar and stir until well combined. When you are ready to serve, drizzle the dressing all over the salad and enjoy!
Serves 3
Nutrition Facts
Calories: 527 Carbs: 12g (Net Carbs: 6g) Fat: 39g Protein: 34g
Comments