Fresh Goat Cheese & Chicken Salad
When I was a single mom, I practically lived on this fresh salad with goat cheese and chicken. It’s a perfect way to use up leftover rotisserie chicken, and it comes together in minutes!
Crisp romaine lettuce, creamy goat cheese, toasted pine nuts, sweet cranberries, and hearty pesto chicken make this salad incredibly flavorful. Super easy, super tasty!
Make It Keto
For a fully ketogenic version, omit the cranberries and use chicken thighs instead of chicken breast for a higher fat content.
It hits all the right spots. If you want to make it completely ketogenic (high fat/low carb), omit the cranberries and use chicken thighs.
Look for Annie's Organic Goddess dressing and use that (and no, I'm not getting paid for promoting it.) Annie's has more of an Asian flare with a hint of tahini and toasted sesame, where the Firefly's ranch is fresh and herb-a-vicious. But Annie's is such a home run with this combo though, use it if you can. It makes a huge difference.
The Perfect Dressing
I highly recommend Annie’s Organic Goddess Dressing (not sponsored—just love it!). It has an Asian-inspired flavor with tahini and toasted sesame, making it a perfect complement to this salad. If you prefer something different, a fresh herb-filled ranch works well too!
How to Make This Salad with Goat Cheese
- Fill a single serving bowl with chopped or torn lettuce.
- Chop a chicken breast (rotisserie or baked) into bite size pieces and toss with pesto.
- Toast pine nuts in a dry skillet until lightly golden brown.
- Break goat cheese into small pieces.
- Artfully arrange pesto chicken, goat cheese, dried cranberries, and toasted pine nuts on top of lettuce.
- Drizzle with Annie's Organic Green Goddess Dressing.
Both dressings are bold and zippy enough to give a good balance to the tart goat cheese while rounding out the sweetness of the cranberries. This is a wonderful salad for any time of year, but if especially now at the end of summer if you want to keep your cool and don't want to fire up the kitchen on some of these hot muggy days. I hope you like it!
Instructions:
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Fill a bowl with chopped romaine lettuce.
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Toss the chicken pieces with pesto and set aside.
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Toast pine nuts in a dry skillet until golden brown.
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Arrange the pesto chicken, goat cheese, dried cranberries, and toasted pine nuts over the lettuce.
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Drizzle with Annie’s Organic Goddess Dressing.
Why You'll Love It
This salad hits all the right notes—creamy, crunchy, savory, and a little sweet. It’s perfect for any time of the year, but especially great for hot days when you don’t want to turn on the stove.
What to Drink with a salad with goat cheese?
Being that this is a meal unto itself, no need for sides or an additional entree. But what to drink? A crisp sauvignon blanc is great with this salad, but a cantaloupe cooler is exceptional! Don't let the name "soup" fool you. It can be eaten as a soup or sipped as a cooler. Either way, it goes really well with this salad and it's very refreshing.
Goddess Salad Recipe
Goddess Salad with Pesto Chicken and Goat Cheese Recipe- Bright, fresh, tangy, sweet & savory. Super Yum! | www.lakesidetable.com
Ingredients
- 2 rotisserie chicken
- 4 cups romaine lettuce
- ⅓ cup toasted pine nuts
- ⅓ cup cranberries
- 6 ounces plain or herb goat cheese
- 3 tablespoons Goddess dressing
Instructions
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Chop. Toss. Dress. Eat.
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It’s that simple. Really. But if you want me to break it down, here you go.
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Wash your lettuce. Put it in a bowl. Toss the lettuce with the dressing. If you are feeling adventuresome, use your hands and gently rub the dressing over each piece of the the lettuce.
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Next, chop up your left over rotisserie chicken and mix it with 3 tablespoons (or enough to lightly coat the chicken) of pesto. Put that on the lettuce. Add the cranberries, & goat cheese.
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Toast pine nuts in a dry pan over medium heat. 2-4 minutes. Watch carefully. They go from brown to burnt in a nano second!
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Top salad with toasted pine nuts and enjoy.
Recipe Notes
An alternative to making a salad is to make a lettuce wrap by taking a large broad leaf of romain and spread it out. Mix the pesto chicken, cranberries, pine nuts, and goat cheese with the salad dressing. Spoon this mixture over the romain. Roll it up, wrap it up in a paper towel, and eat it on the go. Super fast, super yummy!
Looking for the Perfect Chicken Entrée? Try These Flavorful Twists!
- Garlic Cream Chicken and Veggies – Slice the juicy garlic cream chicken and lay it over the greens, drizzling a bit of the roasted garlic sauce as a light dressing alternative.
- Piri Piri Chicken – Spice things up with bold flavors! Use sliced Piri Piri Chicken to add a smoky, slightly spicy kick to the salad.
- Sous Vide Chicken and Mushroom Sauce – Tender sous vide chicken pairs beautifully with goat cheese. Instead of serving with the mushroom sauce, keep it simple with a drizzle of balsamic glaze.
- Fried Chicken Salad – Swap grilled or roasted chicken for crispy fried chicken for a crunchy, indulgent version of this salad.
- Simple Keto Chicken Salad – Use shredded chicken salad as a topping for a hearty, protein-packed variation of the dish.
Both dressings are bold and zippy enough to give a good balance to the tart goat cheese while rounding out the sweetness of the cranberries. This is a wonderful salad for any time of year, but if especially now at the end of summer if you want to keep your cool and don't want to fire up the kitchen on some of these hot muggy days. I hope you like it!
Looking for a different seafood option to pair with your chicken? Try the flavorful Mussels with Peppers recipe—perfect for adding a unique twist to your meal!
Now that you’ve mastered the perfect corned beef, why not treat yourself to a delicious dessert to round out the meal? This gluten-free coffee cake is the perfect complement to your savory dish, offering a sweet and moist finish without the gluten. It’s incredibly easy to make and is sure to be a hit with everyone, whether they follow a gluten-free diet or not.
For the full recipe, click here and enjoy baking this delicious treat!
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Dottie says
Was there supposed to be a recipe included for the Firefly Dressing?
Madalaine says
Yes! Thank you, Dottie! I forgot to put the link to the recipe. I just did it so I hope that helps. 🙂 I linked it back to the post I did about the Firefly Grill this summer. The recipe is at the bottom of the article. Let me know if you try it and what you think. Thanks again!
Surya says
This looks so yummy!
Amia says
So delicious and beautiful as well! Thanks for sharing!
Madalaine says
Glad you loved it!