This Chicken and Goat Cheese Salad is a vibrant, hearty main dish perfect for lunch or dinner. With herb-marinated chicken, creamy goat cheese, and a tangy vinaigrette, it’s a complete meal in one bowl. It’s endlessly adaptable and comes together in under 30 minutes.
Love Chicken and Goat Cheese Salad? So do we! If you're into Savory Combo Recipes or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Chicken and Goat Cheese Salad
Complete meal: Lean protein, healthy fats, and fresh veggies in one bowl.
Addictive flavors: Creamy goat cheese, savory chicken, and bright vinaigrette pair perfectly.
Versatile & forgiving: Swap greens or veggies based on season or preference.
Fancy yet simple: Restaurant-quality results in under 30 minutes.
Ingredients & Tools
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 3 tbsp olive oil, divided
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 5 oz (about 140 g) mixed greens or arugula
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 4 oz (about 115 g) goat cheese, crumbled
- 1/4 cup chopped walnuts or pecans, toasted
- For the vinaigrette: 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, salt, and black pepper to taste
Tools: A large skillet or grill pan, a small bowl for the dressing, a large salad bowl, and a sharp knife.
Notes: The quality of your ingredients really shines here, so use the best you can—especially the olive oil and goat cheese. A good, creamy goat cheese will make all the difference in texture and flavor.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 35 g |
| Fat: | 32 g |
| Carbs: | 12 g |
| Fiber: | 3 g |
Serves: 2 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Bring your chicken to room temperature. If you have a few extra minutes, let the chicken sit out for 15-20 minutes before cooking. This helps it cook more evenly and stay juicier, rather than being cold in the center while the outside overcooks.
- Don’t skip toasting the nuts. I know it’s an extra step, but toasting walnuts or pecans in a dry skillet for a few minutes until fragrant really deepens their flavor and adds a wonderful crunch that elevates the whole salad.
- Slice your red onion thinly. A mandoline can be helpful here if you have one, but a sharp knife works too. Thin slices of red onion integrate better into the salad and provide a milder, more pleasant bite than thick chunks.
- Consider marinating the chicken. If you have even 30 minutes to let the chicken sit with the olive oil, lemon juice, and herbs, the flavor will penetrate more deeply. But if you’re short on time, just a good coating before cooking still works great.
How to Make Chicken and Goat Cheese Salad
Step 1: Start by preparing the chicken. Pat the chicken breasts dry with a paper towel—this is key for getting a nice sear. In a small bowl, mix 1 tablespoon of the olive oil with the lemon juice, dried oregano, garlic powder, and a generous pinch of salt and pepper. Rub this mixture all over the chicken breasts, ensuring they’re fully coated. Let them sit while you prep your other ingredients, or if you have time, let them marinate for up to 30 minutes.
Step 2: Cook the chicken. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts. Cook for about 5-7 minutes on the first side, until you get a beautiful golden-brown crust. Flip them over and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C). The cooking time will depend on the thickness of your chicken. Once done, transfer the chicken to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute, keeping the meat incredibly tender.
Step 3: While the chicken is resting, make the vinaigrette. In a small bowl or a jar with a lid, combine the 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, and honey. Add a big pinch of salt and a few cracks of black pepper. Whisk vigorously or shake the jar until the dressing is emulsified and looks smooth and slightly thickened. Taste it and adjust the seasoning if needed—maybe a touch more honey for sweetness or vinegar for tang.
Step 4: Assemble the salad base. In your large salad bowl, add the mixed greens or arugula. Scatter the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion over the top. You’ll notice how the colors already start to pop. Now, sprinkle about two-thirds of the crumbled goat cheese and the toasted walnuts over the vegetables. This layering ensures you get a bit of everything in each forkful.
Step 5: Slice the rested chicken. Use a sharp knife to slice the chicken breasts against the grain into ½-inch thick strips. This makes the chicken easier to eat and showcases its juicy interior. Arrange the warm chicken slices over the top of the salad. The slight warmth from the chicken will ever-so-slightly wilt the greens in a really pleasant way.
Step 6: Dress and serve. Drizzle about two-thirds of the vinaigrette over the entire salad. Using salad tongs or two large spoons, gently toss everything together. The goal is to coat everything lightly without bruising the greens. Taste a leaf and see if it needs the remaining dressing—I often add it all, but you can adjust to your preference. Finish by scattering the remaining goat cheese crumbles on top for a final creamy, tangy flourish. Serve immediately while everything is fresh and vibrant.
Storage & Freshness Guide
- Fridge: Store components separately for up to 3 days; dress just before serving.
- Freezer: Not recommended for assembled salad; cooked chicken freezes well for up to 3 months.
- Reviving: If greens wilt, refresh in ice water; bring chicken to room temp before serving.
Serving Suggestions
Complementary Dishes
- Garlic bread or a crusty baguette — Perfect for mopping up the last bits of that delicious vinaigrette at the bottom of the bowl. The crunch and garlic flavor are a fantastic textural contrast to the salad.
- A simple lentil soup — If you’re serving this on a cooler day, a warm, hearty soup makes a wonderful starter. The earthy flavors of the lentils complement the freshness of the salad beautifully.
- Roasted sweet potato wedges — Their natural sweetness and soft, creamy interior pair wonderfully with the tangy and savory notes of the salad, adding another dimension to the meal.
Drinks
- A crisp Sauvignon Blanc — The wine’s citrusy and herbal notes mirror the flavors in the vinaigrette and really make the goat cheese and fresh vegetables sing.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites, keeping each mouthful of the rich salad feeling light and fresh.
- Iced herbal tea — A chilled mint or lemon verbena tea is incredibly refreshing and doesn’t compete with the delicate flavors of the dish.
Something Sweet
- Lemon sorbet — Its bright, clean finish is the perfect palate-cleanser after the savory salad. It feels light and sophisticated.
- Dark chocolate-covered almonds — A little plate of these provides a satisfying, not-too-sweet ending with a lovely crunch and a hint of bitterness that contrasts the salad’s tang.
- Fresh berry parfait — Layers of Greek yogurt, honey, and mixed berries continue the theme of fresh, simple ingredients and offer a creamy, fruity finale.
Top Mistakes to Avoid
- Mistake: Overcooking the chicken. This is the quickest way to end up with dry, tough meat. Use a meat thermometer if you have one—165°F is your target. And remember, carryover cooking will happen while it rests.
- Mistake: Dressing the salad too early. If you add the vinaigrette to the greens and then let it sit, you’ll end up with a sad, wilted salad. Always dress it right before serving to maintain that crisp, fresh texture.
- Mistake: Skipping the resting step for the chicken. I’ve messed this up before too… slicing the chicken immediately causes all those precious juices to run out onto the cutting board, leaving the meat dry. Let it rest for a full 5 minutes.
- Mistake: Using cold goat cheese straight from the fridge. Goat cheese is much easier to crumble and has a better texture and flavor if you let it sit at room temperature for 15-20 minutes before using.
Expert Tips
- Tip: Pound the chicken to an even thickness. Place the breasts between two pieces of plastic wrap and gently pound them with a rolling pin or meat mallet until they’re about ¾-inch thick all over. This guarantees they’ll cook evenly and quickly, with no undercooked or overcooked spots.
- Tip: Massage your greens. If you’re using kale or a sturdier green, add a tiny pinch of salt and a teaspoon of the dressing to the leaves and massage them with your hands for a minute. This breaks them down slightly, making them more tender and easier to eat.
- Tip: Make a double batch of dressing. This vinaigrette is so good you’ll want to have extra. It keeps well in a jar in the fridge for up to a week. Just give it a good shake before using it on other salads or even as a marinade.
- Tip: Add fresh herbs for a flavor boost. Right before serving, toss in a handful of chopped fresh basil, dill, or parsley. The burst of fresh herb flavor takes this salad from great to absolutely incredible.
FAQs
Can I make this salad ahead of time?
You can definitely prep the components ahead of time, but assemble it just before eating. Cook and slice the chicken, chop all the vegetables, make the dressing, and store everything separately in airtight containers in the fridge. The chicken will keep for 3 days, and the dressing for up to a week. When you’re ready to eat, just toss everything together. This is the best way to keep the greens from getting soggy.
What’s a good substitute for goat cheese?
If you’re not a fan of goat cheese, feta cheese is a fantastic alternative—it’s similarly tangy and crumbly. For a creamier option, you could use blue cheese crumbles, or for a milder flavor, fresh mozzarella pearls work well too. For a dairy-free version, a sprinkle of nutritional yeast can add a cheesy, savory note.
Can I use a different protein?
Absolutely! This salad is very adaptable. Leftover grilled steak, flaked salmon, or even canned chickpeas (for a vegetarian version) would be delicious. The key is to ensure your protein is well-seasoned so it stands up to the other bold flavors in the bowl.
My vinaigrette separated in the fridge. Is it ruined?
Not at all! Vinaigrettes are emulsions, and they often separate when they sit. Just give the jar a really good shake, or whisk it vigorously again before using. It will come right back together. If it’s too thick after being chilled, you can let it sit at room temperature for 10 minutes or whisk in a teaspoon of warm water to loosen it up.
How can I make this salad more substantial?
For a heartier meal, add a cooked grain like quinoa, farro, or couscous. It will absorb the dressing nicely and make the salad even more filling. You could also add avocado for healthy fats, or some roasted vegetables like bell peppers or zucchini for extra fiber and flavor.
Chicken And Goat Cheese Salad
Make this vibrant Chicken and Goat Cheese Salad in under 30 minutes! Featuring herb-marinated chicken, creamy goat cheese, and a tangy vinaigrette. Get the recipe now!
Ingredients
For the chicken and marinade:
-
2 boneless, skinless chicken breasts (about 1 lb or 450 g)
-
3 tbsp olive oil (divided)
-
1 tbsp fresh lemon juice
-
1 tsp dried oregano
-
1/2 tsp garlic powder
For the salad:
-
5 oz mixed greens or arugula (about 140 g)
-
1 cup cherry tomatoes (halved)
-
1/2 English cucumber (thinly sliced)
-
1/4 red onion (thinly sliced)
-
4 oz goat cheese (about 115 g, crumbled)
-
1/4 cup chopped walnuts or pecans (toasted)
For the vinaigrette:
-
3 tbsp olive oil
-
2 tbsp red wine vinegar
-
1 tsp Dijon mustard
-
1 tsp honey
-
salt (to taste)
-
black pepper (to taste)
Instructions
-
Start by preparing the chicken. Pat the chicken breasts dry with a paper towel—this is key for getting a nice sear. In a small bowl, mix 1 tablespoon of the olive oil with the lemon juice, dried oregano, garlic powder, and a generous pinch of salt and pepper. Rub this mixture all over the chicken breasts, ensuring they’re fully coated. Let them sit while you prep your other ingredients, or if you have time, let them marinate for up to 30 minutes.01
-
Cook the chicken. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts. Cook for about 5-7 minutes on the first side, until you get a beautiful golden-brown crust. Flip them over and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C). The cooking time will depend on the thickness of your chicken. Once done, transfer the chicken to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute, keeping the meat incredibly tender.02
-
While the chicken is resting, make the vinaigrette. In a small bowl or a jar with a lid, combine the 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, and honey. Add a big pinch of salt and a few cracks of black pepper. Whisk vigorously or shake the jar until the dressing is emulsified and looks smooth and slightly thickened. Taste it and adjust the seasoning if needed—maybe a touch more honey for sweetness or vinegar for tang.03
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Assemble the salad base. In your large salad bowl, add the mixed greens or arugula. Scatter the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion over the top. You’ll notice how the colors already start to pop. Now, sprinkle about two-thirds of the crumbled goat cheese and the toasted walnuts over the vegetables. This layering ensures you get a bit of everything in each forkful.04
-
Slice the rested chicken. Use a sharp knife to slice the chicken breasts against the grain into ½-inch thick strips. This makes the chicken easier to eat and showcases its juicy interior. Arrange the warm chicken slices over the top of the salad. The slight warmth from the chicken will ever-so-slightly wilt the greens in a really pleasant way.05
-
Dress and serve. Drizzle about two-thirds of the vinaigrette over the entire salad. Using salad tongs or two large spoons, gently toss everything together. The goal is to coat everything lightly without bruising the greens. Taste a leaf and see if it needs the remaining dressing—I often add it all, but you can adjust to your preference. Finish by scattering the remaining goat cheese crumbles on top for a final creamy, tangy flourish. Serve immediately while everything is fresh and vibrant.06
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