Grilled Chicken And Goat Cheese Salad

  1. 1. Preheat grill or broiler. With your finger, gently make a pocket between the skin and meat of each chicken breast. Insert the goat cheese medallions into the pockets, overlapping as necessary. Sprinkle the chicken with salt and ground pepper. Brush bell peppers and onion with olive oil. Sprinkle with salt and ground pepper, set aside.
  2. 2. Place chicken on grill rack, skin sides up, over medium heat. Grill for 3-5 minutes, or until browned. Turn chicken over; grill for 5 to 7 minutes more. Add bell peppers and onion to grill. Grill about 1 minute or until chicken is done and vegetables are heated through and slightly charred, turning once. (OR broil chicken and vegetables 4 to 5 inches from heat.).
  3. 3. Arrange mache, arugula, lettuce and radicchio on 6 plates. Cut each chicken breast into 4 slices and place on plates. Add tomato concasse/chopped tomatoes, grilled peppers, and onions to plates. Drizzle vinaigrette over vegetables. Spoon salsa over chicken. Sprinkle with chives.
  4. 4. Serve with Jalapeno-Cilantro-Lime Salsa. Recipe posted on this site.

chicken, white goat cheese, salt, fresh ground pepper, red bell peppers, yellow bell peppers, vidalia onions, extra virgin olive oil, mache, bunches arugula, head radicchio, tomatoes, balsamic vinaigrette

Taken from www.food.com/recipe/grilled-chicken-and-goat-cheese-salad-363727 (may not work)

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