This salad is everything you want in a salad--indulgent but healthy, creamy, crunchy, protein-packed, and delicious! Inspired by the Barefoot Contessa recipe.
Ingredients (2 salads)
2 boneless, skinless chicken breasts
1 1/2 tsp Mrs. Dash seasoning (or seasoning of choice)
1/3 C chicken stock
6 oz goat cheese (I like Trader Joe's)
1 Tbsp olive oil
1/4 egg substitute
1/2 C breadcrumbs (I use panko)
3-4 C baby spinach
For salad dressing:
3 Tbsp apple cider vinegar
1/3 C plain greek yogurt (I prefer Chobani)
3 tsp. granulated sugar (or sweetener of choice)
1/4 C good olive oil
salt and pepper to taste
Place chicken breast in 8X8 glass baking dish. Coat both sides with Mrs. Dash and gently pour in the chicken stock. Try to avoid getting stock on top of the breasts. Cover the dish in tinfoil and place in 375° oven for 30-35 minutes.
Meanwhile, slice goat cheese into 6-1 oz. slices, using dental floss to cut the cheese. Place slices in freezer to harden until ready to pan fry.
Place breadcrumbs and egg substitute in shallow bowls and heat olive oil in a pan over medium-high heat.
To prepare dressing, combine vinegar, yogurt, and sugar in bowl or jar. Whisk in olive oil and add salt and pepper to taste.
Remove cheese slices from freezer, and immediately dip them in egg substitute. When coated on all sides, dip in breadcrumbs. When coated on all sides, place in hot pan.
Pan fry cheese for 1 minute on each side, using a fork or small spatula to flip the slices.
Remove from pan and drain on paper towel.
Remove chicken from oven and let rest for 5 minutes. Then slice.
Place spinach in a bowl or on a plate and top with sliced chicken, warm goat cheese and yogurt vinaigrette.