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Chicken Salad with Goat Cheese
Goat cheese and seasonings tucked beneath the chicken skin prior to cooking is the secret to this mouth-watering dish. Prep Time: approx.
   10 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 30 minutes .
   Makes servings.

   Printed from

Balsamic Vinaigrette
2 tablespoons balsamic vinegar or red wine vinegar
1/3 cup olive oil
1 clove garlic, minced

4  Foster Farms Simply Raised Skin-on Chicken Breast Fillets
6 cups fresh, mixed salad greens
1/2 small red onion, thinly sliced
1 small carrot, cut in strips
1  yellow bell pepper, cut in strips
5 ounces goat cheese, cut in 4 pieces
4 small rosemary sprigs (or basil leaves)
1/4 cup pine nuts, toasted
  olive oil, as needed
  salt and pepper to taste

1. Preheat oven broiler. Prepare Salad Vinaigrette by whisking together: 1/3 cup olive oil, 2 tablespoons balsamic vinegar or red wine vinegar, 1 clove minced garlic, and salt and pepper to taste.

2. In a large bowl combine salad greens, onion, carrot and bell pepper; chill.

3. Push a piece of goat cheese and sprig of rosemary between the skin and meat of each chicken breast. Smooth the skin over the meat. Brush with olive oil; season with salt and pepper.

4. Place chicken on broiler pan, skin side up. Broil 7 or 8 minutes per side or until breast meat is no longer pink.

5. Toss salad with dressing; divide among 4 small plates. Place each chicken breast on a cutting board; cut into slices. Arrange on a bed of salad. Garnish with pine nuts. Serve at once.