6 cups mixed salad greens
1/2 small red onion, thinly sliced
1 carrot, cut in strips
1 yellow bell pepper, cut in strips
4 boneless chicken breasts
5 ounces goat cheese, cut in 4 pieces
4 sprigs rosemary
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup pine nuts, toasted
Salad Vinaigrette:
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. Preheat broiler. Prepare Salad: In large bowl, place salad greens, onion, carrot and bell pepper; chill.
2. Under skin of each chicken breast half, insert 1 piece of goat cheese and 1 sprig of rosemary. Put skin back in place, brush with oil and sprinkle with salt and pepper.
3. 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.
4. Meanwhile, prepare Salad Vinaigrette: Whisk together oil, vinegar, garlic, salt and pepper. Add Salad Vinaigrette to chilled vegetables and toss; divide evenly on 4 plates. Place chicken on cutting board and slice. Arrange chicken slices on salad and sprinkle with pine nuts.

If you do not have time to make the vinaigrette from scratch feel free to replace it with a bottled dressing.

Chicken Salad with Goat Cheese
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