Fried Goat Cheese Salad with Strawberry Salad Dressing

A serving of fried goat cheese salad with strawberry dressing.

5 from 1 vote

Fried Goat Cheese Salad with Strawberry Salad Dressing

Fried Goat Cheese Salad with Strawberry Salad Dressing combines crunchy veggies, sweet berries, the most delicious fried goat cheese, some chicken, and a creamy strawberry dressing. So many wonderful flavors and textures in this healthy salad!

Course Salad

Cuisine American

Keyword fried goat cheese, fried goat cheese salad, strawberry salad dressing

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 647kcal

Author Sue Ringsdorf

Ingredients

For the Fried Goat Cheese:

8 oz. goat cheese
1/4 cup all-purpose flour
1 large egg
1/3 cup Italian bread crumbs
1 Tablespoon olive oil
kosher salt and freshly ground black pepper - to taste

For the dressing:

1 cup strawberries - cut into chunks
3 Tablespoons extra-virgin olive oil
2 teaspoons lemon juice - freshly squeezed
2 teaspoons dijon mustard
1 Tablespoon honey
kosher salt and freshly ground black pepper - to taste

Other salad ingredients:

12-16 cups salad greens
1/4 cup radishes - sliced thin
1/4 cup red onion - sliced thin
3/4 cup slivered almonds - toasted
3 cups berries - raspberries, blueberries, blackberries
2-3 cups chicken - I used shredded rotisserie chicken

Instructions

For the fried goat cheese:

Prep the goat cheese by slicing the log into one ounce sections. Use your hands to pat each one together.
8 oz. goat cheese
Prepare separate dipping bowls for 1) flour, 2) egg (plus a dash of water), and 3) bread crumbs. Dip each goat cheese round into the flour, then the egg, and finally, the bread crumbs – shaking off excess as you go. Place on a clean plate, and place in the refrigerator for at least an hour. (You can also quick freeze for about 15 minutes.) Add salt and pepper to taste.
1/4 cup all-purpose flour, 1 large egg, 1/3 cup Italian bread crumbs, kosher salt and freshly ground black pepper
Heat a small cast iron skillet over medium high heat. Add olive oil and let heat up slightly. Then place the cold breaded goat cheese in the skillet. Watch closely, and flip after they are nice and browned on the first side. Continue cooking until all sides are browned. (I sometimes use a tongs to hold goat cheese on sides to get those browned too.)
1 Tablespoon olive oil

For the strawberry dressing:

Place all dressing ingredients in a blender, and pulse until creamy.
1 cup strawberries, 3 Tablespoons extra-virgin olive oil, 2 teaspoons lemon juice, 2 teaspoons dijon mustard, 1 Tablespoon honey, kosher salt and freshly ground black pepper
Store the dressing until ready to use on the salad.

To assemble salads:

Arrange salad ingredients in individual bowls, making sure the ingredients are evenly dispersed.
12-16 cups salad greens, 1/4 cup radishes, 1/4 cup red onion, 3/4 cup slivered almonds, 3 cups berries, 2-3 cups chicken
Add the warm goat cheese on top. Then drizzle strawberry dressing on top.

Notes

Tips for frying goat cheese:

Pack them. When prepping the goat cheese, use your hands to firmly pack the rounds together.
Refrigerate. Make sure you refrigerate the breaded rounds for at least an hour prior to sautéing. You want them nice and cold to keep them in tact when placing in a hot skillet.
Fry the goat cheese until golden on all sides. I also recommend holding the goat cheese on their sides with a tongs to get them browned on all sides.
Eat them warm! These are best eaten warm, right after cooking. You can heat up the leftovers in the microwave or a quick flip in a skillet.

Nutrition