Mixed Greens with Chicken, Goat Cheese, and Sun-dried Tomato Vinaigrette

I apologize for the bad picture below. You can’t see all the wonderful components of the salad–like the goat cheese. But, don’t let that deter you from trying it. The Sun-Dried Tomato Dressing is really marvelous and mingles well with the goat cheese and almonds.

Mixed Greens with Chicken, Goat Cheese and Toasted Almonds
original recipe


For Salad:
6 cups mixed greens (arugula goes great with this salad)
2-3 cooked chicken breasts, sliced
2/3 cup crumbled goat cheese
1/2 cup toasted almonds (or toasted walnuts–I can’t eat them, but I think they’re great!)
1/2 cup sliced olives (any kind you like)
I wanted a really yummy vinaigrette to eat on salad that wasn’t like the normal sweet ones I usually make. I dug through my cookbooks to see if there was a recipe anywhere for Sun-Dried Tomato Vinaigrette. And as always, I found what I was looking for in The Joy of Cooking. I adapted it to what I had.

For Sun-Dried Tomato Dressing:

1-2 shallots, quartered
1 to 2 garlic cloves, halved
6 sun-dried tomato halves in oil, drained and chopped (I used a half jar of Trader Joe’s julienned SDT’)
2 Tbsp. balsamic vinegar (I used white balsamic)
1 Tbsp. fresh chopped basil (or 1 tsp. dried basil)
salt and freshly ground black pepper
1/2 cup olive oil


For Sun-Dried Tomato Dressing: 
Place shallots and garlic cloves in a food processor or blender:  Pulse until finely minced.  Add sun-dried tomatoes, balsamic vinegar, basil, salt and pepper.  Process until finely chopped.  With the machine running, add the olive oil slowly through the feed hole and continue processing until smooth.  Taste and adjust seasonings.  Use immediately, or cover and refrigerate up to 1 week.

For salad: 

Toss all the ingredients together and drizzle with the dressing.

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1 Comment

  1. Why or why do I look at your blog when I am hungy and on Sunday (when I can’t go to the market)? I want to eat that salad right now.

    Looks. So. Good.

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