Posted by: Food Lover | October 13, 2012

Spicy Chicken and Honey Goat Cheese Salad

We created this salad around the cheese. Our local cheese monger stocked a creamy honey goat cheese that was absolutely to die for, and quickly became our favorite goat cheese. We wanted to use it in a salad, so we could enjoy it on our “be good” days. We decided the sweetness of the cheese needed something hot for a nice contrast, so we decided to go with Frank’s Red Hot sauce as a barbeque baste for two chicken breasts, dry rubbed with a hot Japanese pepper.

The Chicken:
• 1 chicken breast per serving
• chili pepper: Ichimi Togarashi (Japanese chili)

2/3 Franks Buffalo Wing Sauce (Hot)
1/3 Franks Red Hot (Extra Hot)
• combine sauces in bowl and let stand

We chose to grill the chicken (but baking is an alternative) Put the dry rub on for 30 minutes before grilling.  Grill with dry rub only for the first half of the cooking time. Baste both sides periodically with Franks sauces until finished.
How to Grill Chicken Breast
How to Bake Chicken Breast

Salad Ingredients:
Proportions are to your personal taste
• Salad mix: choose anything you like from your local grocer. We look for something that contains spinach as it compliments sweetness well
• sweet onion – thinly sliced. Vadalia is our favourite.
• cucumber
•  cubed tomato
•  yellow pepper – you can use any other kind of sweet pepper, we choose yellow for the beautiful color contrast
• 1 PKG honey goat cheese (130 grams) – this isn’t as easy to crumble because of it’s creamier texture, but you can cut a chunk and break it off with your fingers. One package was enough for two servings of this salad.

• 9 Tbsp Olive Oil
• 3 Tbsp Balsamic
• 1 Tbsp Mirin (or to taste)
• 1/2 tsp salt
1/2 tsp pepper

Mix all ingredients in a bowl. Let stand for an hour.

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