Chicken and Goat Cheese Salad

Chicken is my go-to protein for most meals. Since I cook with it so often, I am always looking for new recipes. This one was created from a goof up in my kitchen. None-the-less, my mistake helped me create something totally satisfying.


Chicken and Goat Cheese Salad The Magick Kitchen

Chicken and Goat Cheese Salad

A light and satisfying meal. The mixed kale greens hold up to storage, which makes this a great meal to pack for lunch.
Total Time 15 minutes
Servings 6
Author Leandra Witchwood, © 2015 The Magick Kitchen


  • 1 ¼ cups cannellini beans
  • 3 cups grilled chicken breast chopped
  • 3 cups mixed baby kale greens roughly chopped
  • 1 cup grape tomatoes halved
  • ½ cup red bell pepper chopped
  • ¼ cup red onion sliced thin
  • 2 tablespoons fresh basil chopped
  • ½ teaspoon dry oregano
  • 3 tablespoons red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 tablespoons crumbled goat cheese


  1. Rinse and drain beans.
  2. Combine vinegar, oregano, salt, and black pepper in a small bowl. Whisk in the oil.
  3. In a large bowl combine beans, chicken, and the next 6 ingredients (through oregano) and toss lightly.
  4. Drizzle vinegar mixture over pasta mixture; toss well to coat.
  5. Garnish with cheese.


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© 2015, The Magick Kitchen

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