Raspberry Coconut Vinaigrette for Roasted Chicken Salad and Warm Goat Cheese

I have really been enjoying salads for dinner lately!  You?  Summer is a perfect time for #summersalads especially since I hear half the United States has been under a severe Heat Wave!  And that’s no joke!  

My friend Ellie also gave me a new challenge which was to make sure my protein levels matched all those incredible veggies I have no problem consuming!   Anyone else struggle with getting in enough protein?  I try my best to keep meals balanced with equal amount of good quality carbs and protein, but it’s definitely challenging.

The amount of protein an athlete needs is high but definitely necessary for muscle repair and recovery.  I am shooting for at least 20 grams at each meal.  Thanks to my morning protein smoothie, breakfast is a cinch!  Lunch usually consists of lots of veggies with a runny egg and some raw cheese, and most recently I added a second egg.  Good thing I love eggs.  Salads have also been on my list since it’s easy to add protein in any form.

This Raspberry Vinaigrette is outstanding!  It serves as not only a dressing for the salad but can be a good marinate for chicken too.  Fortunately I had some left over Roasted Chicken we had recently so I used some of this vinaigrette to moisten and give our leftover chicken some extra flavor.  If you prefer to marinate some chicken breasts and than grill, that ‘s cool too.

Roasting a chicken or two on a weekend is a great way to have a good source of left over protein to fill in for the week.  I am totally convinced as a runner, this has made a huge difference!  It’s quick and handy and what runner (or anyone) doesn’t love that!  You can make Chicken Tacos by using chicken instead of ground turkey, this chicken salad, or even make a chili or stew using leftover chicken.  Sometimes I just grab a quick slice for a mid day snack!  Hey for protein!

I am totally digging this Raspberry Vinaigrette on this chicken salad with crispy fried goat cheese!  It’s easy and so delicious.  My husband devoured it!  These fresh berries make a tart, but delightful vinaigrette.  I used Coconut Vinegar and every time I use this stuff on a salad, my guests always ask, “what’s on this salad?  Your dressing is delicious!”

Remember this is used as a dressing for the salad and to give your chicken some more zing!  The salad is filled out with the lettuce, avocados, onions, nuts, and goat cheese along with the chicken and of course plenty of those fresh berries.  To make this salad even more scrumptious for a summer meal, I formed my goat cheese into patties, dipped them in egg and coated them with almond meal.  I fried them in coconut ghee till they were crispy on the outside and warm and gooey on the inside.

So the star of this salad in my opinion turns out to be the fried crispy goat cheese not the raspberry vinaigrette…  Surprise!  You should really try this amazing salad!  If you don’t have any extra chicken, at least make these goat cheese patties.  They’re out of this world and they would be good with anything, or even eaten straight up!  I made some the next day for lunch too and topped them with some crispy almonds.  Can I just say…taste of Heaven!

Also, this salad would be awesome with any berries!  I happen to have fresh raspberries from the market and fresh wild blueberries again from Michigan, but strawberries or blackberries would work too!

RASPBERRY VINAIGRETTE FOR ROASTED CHICKEN SALAD AND FRIED GOAT CHEESE

INGREDIENTS FOR VINAIGRETTE:

• 1/2 cup raspberries (or other berry)
• 2 tablespoons of coconut vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons of honey
• 2 teaspoons of Dijon mustard
• 1 tsp coconut aminos or tamari or soy sauce
• 1 large garlic clove, minced
• salt and pepper to taste

FOR THE FREID GOAT CHEESE:

• 8 ounces of  goat cheese, sliced into 1/4 inch thick discs
• 1/4 cup of almond meal
• 1 large egg, lightly beaten

SALAD INGREDIENTS:

• left-over roasted chicken
• lettuce
• fresh berries
• 1 avocado
• sliced red onion
• almonds, walnuts of pistachios

DIRECTIONS:

1. Mix all the ingredients listed for the Vinaigrette in a glass jar and shake vigorously.  Set aside
2. Dip the goat cheese in egg than dredge in the almond meal and than fry over medium heat until lightly golden brown.  Set aside on paper towels to drain if needed.
3. Use about 2 to 3 tablespoons of the vinaigrette for your left over chicken.   Moisten lightly.  Use remaining vinaigrette for your salad greens, reserving a little extra if desired to finish off the salad.
4. Assemble salad with all other salad ingredients.