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Citrus and Goat Cheese Green Salad (Mendocino Copycat) Recipe

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4 from 48 reviews

This Citrus and Goat Cheese Green Salad is a vibrant, flavorful side dish inspired by the Mendocino style. It features a refreshing mix of chopped romaine, spring mix, kale, thinly sliced fennel, fresh mint, and juicy navel oranges, complemented by creamy herb-crusted goat cheese, honey roasted almonds, pickled red onions, and rotisserie chicken breasts. The salad is dressed with homemade balsamic vinaigrette and finished with a drizzle of spicy hot honey and optional crushed red pepper for a perfect balance of sweet, tangy, and spicy notes.

  • Total Time: 20 minutes (excluding pickled onions preparation time)
  • Yield: 4 servings

Ingredients

Greens and Vegetables

  • 8 ounces Romaine lettuce, chopped (about 8 cups)
  • 8 ounces spring mix (about 8 cups)
  • 4 leaves kale, cut from the stalks and chopped into bite-size pieces
  • 1 large fennel bulb, sliced very thin
  • 1 bunch fresh mint leaves, torn off the stems

Fruits and Nuts

  • 4 navel oranges, peeled and sliced
  • 1 cup honey roasted almonds, roughly chopped

Dairy

  • 2 (4-ounce) packages herb crusted goat cheese
  • 3 tablespoons heavy cream, or half and half, or milk

Proteins

  • 2 cooked chicken breasts from a rotisserie chicken, skin removed and thinly sliced

Condiments and Extras

  • 1 batch Pickled Red Onions (about 1/4 cup per plate)
  • 1 batch Balsamic Vinaigrette (homemade or store-bought)
  • 1/4 cup hot honey
  • Crushed red pepper, to garnish (optional)

Instructions

  1. Prepare the Pickled Onions: Make the pickled red onions a few hours ahead to allow them to develop a pink color and fully pickle, though even 30 minutes is sufficient for good flavor. Refer to a detailed recipe if needed.
  2. Make the Balsamic Vinaigrette: Prepare the vinaigrette in advance using a homemade recipe or store-bought option; it can be kept for several weeks.
  3. Soften the Goat Cheese: Place 4 ounces of herb crusted goat cheese in a bowl and let it come to room temperature while prepping other ingredients to ease creamy mixing later.
  4. Chop the Romaine Lettuce: Chop 8 ounces (about 8 cups) of romaine lettuce and evenly divide it onto four serving plates as the first salad layer.
  5. Distribute the Spring Mix: Divide 8 ounces (about 8 cups) of spring mix lettuce evenly among the plates.
  6. Prepare the Kale: Remove the stems from 4 leaves of kale, chop into bite-sized pieces, and distribute among the plates.
  7. Slice the Fennel: Remove fennel leaves and stem, slice the bulb in half, remove the core, then slice very thinly. Divide fennel evenly on the plates.
  8. Prep the Mint Leaves: Tear mint leaves off stems and into large pieces or halves. Distribute evenly on each plate.
  9. Dress the Greens: Drizzle each plate’s greens and fennel with balsamic vinaigrette to lightly dress.
  10. Prepare the Oranges: Peel 4 navel oranges, slice each in half and then into bite-sized pieces. Place the equivalent of one whole orange on each plate.
  11. Chop the Honey Roasted Almonds: Pulse 1 cup of honey roasted almonds in a food processor until roughly chopped with fine almond dust. Sprinkle about 1/4 cup of the chopped nuts on each plate.
  12. Slice the Chicken Breasts: Remove skin from two rotisserie chicken breasts and slice thinly against the grain. Distribute evenly on each plate.
  13. Cream the Goat Cheese: Add 2-3 tablespoons of heavy cream, half and half, or milk to the room temperature goat cheese. Stir until smooth and creamy, adding more liquid if needed. Dollop roughly a quarter of the goat cheese onto each plate using a spoon or cookie scoop.
  14. Add Pickled Onions: Spoon a generous 1/4 cup or more of pickled red onions onto each plate, avoiding excess pickling liquid.
  15. Drizzle Hot Honey: Lightly drizzle about 1 tablespoon of hot honey over each salad plate.
  16. Optional Spicy Garnish: Sprinkle crushed red pepper flakes on each plate if you desire some heat. Optionally, drizzle more balsamic vinaigrette for extra flavor.
  17. Serve Immediately: Enjoy this bright, flavorful salad immediately to experience the freshest textures and tastes.

Notes

  • For best flavor, prepare pickled onions several hours ahead to allow proper pickling.
  • Homemade balsamic vinaigrette can be made in advance and stored refrigerated for weeks.
  • If you prefer, substitute half and half or milk for heavy cream when creaming goat cheese to reduce richness.
  • Using rotisserie chicken saves time but freshly cooked grilled or roasted chicken breasts work well too.
  • Adjust crushed red pepper quantity to match your spice preference or omit for mild salad.
  • The salad is best served immediately after assembly to preserve crispness.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/citrus-and-goat-cheese-green-salad-mendocino-copycat-recipe/