GRILLED CHICKEN AND GOAT CHEESE SALAD

Grilled Chicken and Goat Cheese Salad image

Provided by Roy A.

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

6 chicken breast halves, boned, with skin and wing bones attached (if possible)
12 ounces creamy white goat cheese, cut into 1/4 inch medallions
1 pinch salt, to taste
1 pinch fresh ground pepper, to taste
3 red bell peppers, cut into 3/4 to 1 inch strips
3 yellow bell peppers, cut into 3/4 to 1 inch strips
1 large vidalia onions or 1 large sweet red onion, cut into thin slices
2 tablespoons extra virgin olive oil
3 heads mache, torn into bite-sized pieces
2 bunches arugula, torn into bite sized pieces
2 heads red-leaf lettuce, torn into bite sized pieces
1 head radicchio, separated into leaves
1 cup tomatoes, roughly chopped
1 cup balsamic vinaigrette

Steps:

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. 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. 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. Serve with Jalapeno-Cilantro-Lime Salsa. Recipe posted on this site.

Nutrition Facts : Calories 443.9, Fat 28.8, SaturatedFat 14.3, Cholesterol 91.2, Sodium 394.7, Carbohydrate 16.9, Fiber 3.7, Sugar 6.3, Protein 30.7