A quick and easy salad that’s a unique twist with roasted tomatoes and baked goat cheese. Healthy, flavorful, and completely flexible.
When it comes to being part of a pot luck, I make sure my contributions are something that I can eat. This way, I don’t end up starving or overindulging. For our bloggers’ feast this past weekend, I made three items. One was the Hot Bacon and Cheese Dip that a friend made recently for our All Things Bacon party, and then the remaining two items were new-to-me, one being tonight’s Baked Goat Cheese and Roasted Tomato Salad with Grilled Chicken.
Because I pretty much love goat cheese. And if you’re going to make it all warm and melty? ALL THE BETTER.
If you can handle cutting the cherry tomatoes in half, then you can handle making this recipe. Because it seriously takes no brain power.
Ok, except that if you add grilled chicken, you should probably pay closer attention to it than I did, because we were in the kitchen, deep in conversation, and I totally overcooked it by a couple of minutes.
Surely worse kitchen crimes have been committed.
Even in my own kitchen.
So the basic steps are roasting the tomatoes and goat cheese with a drizzle of olive oil. Add that to a bed of mixed greens, grilled chicken or shrimp, and your favorite balsamic vinegar dressing recipe.
And you’re done. Like, it is seriously that simple.
I had some extra tomatoes and goat cheese when I was plating it for our meal over the weekend (there was just too much to use when topping the salad), and I ended up saving that and it made a delicious topping for a piece of grilled chicken the next day.
You can’t go wrong with this easy breezy, completely guilt-free, clean eating recipe, and you can find it right here.