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For the Fried Goat Cheese Balls: Slice goat cheese log into 10 slices then roll each slice into a ball with your hands and place onto a baking sheet, and then place in refrigerator. Whisk eggs and water together in a wide bowl then set aside. Add flour, salt and pepper to another wide bowl then set aside. Process gluten-free bread slices in a food processor until processed into crumbs (if not using pre-made bread crumbs) then pour into a shallow dish and season with salt and pepper. Add almonds to food processor then process into crumbs, being careful not to process into almond butter, and then add to dish with bread crumbs. Taste and add salt and pepper if necessary.
Roll each goat cheese ball into the flour, then into the egg mixture, and then into the bread crumb mixture. Roll balls back through the egg and bread crumb mixture to create a double coating then place back onto baking sheet. Repeat with remaining goat cheese balls then refrigerate for 20 minutes.
Pour enough vegetable oil to come 2-3 inches up the side of a heavy-bottomed pot then heat on medium-high for 10 minutes, or until oil comes to 350-360 degrees.
Meanwhile, spray a large skillet over medium-high heat with nonstick spray. Season chicken breasts with garlic salt and pepper on both sides then saute for 4-5 minute on each side, or until cooked through. Once cool enough to handle, slice or cut into chunks.
Once oil has come to temperature, carefully add 2-3 goat cheese balls into the pot then fry until light golden brown, 30 seconds to 1 minute, carefully stirring a few times. Increase heat slightly if necessary to keep temperature from falling. Remove to a paper towel lined plate to drain then sprinkle with salt. Finish with remaining goat cheese balls.
Divide lettuce between bowls then top with chicken, strawberries, chopped almonds, torn basil, and fried goat cheese balls and then serve with your favorite dressing - I recommend balsamic vinaigrette or raspberry vinaigrette.