24 Nov

Grilled Fig & Garlic Chicken on Spring Mix Salad

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 Grilled Fig & Garlic Chicken on Spring Mix Salad
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Servings
Ingredients
Chicken
  • 1/3 cup Fig balsamic vinegar
  • 1/3 cup Garlic-flavored Extra Virgin Olive Oil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 inch to 3 chicken breasts pounded to 1/2thickness
Salad
  • 6-8 cups of spring mix rinsed and patted dry
  • 1/2 lb of Feta or aged goat cheese crumbled
  • sliced cucumber
  • 1 Mandarin orange or tangerine peeled and separated into sections
  • Fig Garlic Chicken
  • 1/4 cup Fig balsamic vinegar
  • 1 teaspoon dried mustard
  • Pinch of salt and ground black pepper
  • 3/4 cup 100% pure Extra-Virgin Olive Oil.
Servings
Ingredients
Chicken
  • 1/3 cup Fig balsamic vinegar
  • 1/3 cup Garlic-flavored Extra Virgin Olive Oil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 inch to 3 chicken breasts pounded to 1/2thickness
Salad
  • 6-8 cups of spring mix rinsed and patted dry
  • 1/2 lb of Feta or aged goat cheese crumbled
  • sliced cucumber
  • 1 Mandarin orange or tangerine peeled and separated into sections
  • Fig Garlic Chicken
  • 1/4 cup Fig balsamic vinegar
  • 1 teaspoon dried mustard
  • Pinch of salt and ground black pepper
  • 3/4 cup 100% pure Extra-Virgin Olive Oil.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Chicken
  1. Whisk the balsamic vinegar, garlic oil, oregano and black pepper in a bowl.
  2. Brush the mixture onto the chicken breasts to cover completely.
  3. Reserve any left over oil/vinegar mixture.
  4. Let chicken sit covered in the refrigerator for at least 1/2 hour up to 4 hours.
  5. Heat up gas/charcoal grill or a grill pan, and cook the chicken breasts till just done. Turn the chicken twice to each side creating a cross hatch pattern
  6. if desired. Use any leftover mixture to baste
  7. Remove from grill when done, let cool, then cut into bite sized strips. Refrigerate until ready to assemble the salad.
Salad
  1. Prepare the salad greens, cheese, nuts and orange by arranging on plates.
  2. Top with strips of grilled chicken. Keep chilled until ready to serve.
  3. To make the vinaigrette, thoroughly whisk the vinegar, black pepper and dried mustard together in a small bowl.
  4. Add the extra-virgin olive oil in a slow stream while continuing to whisk until it is emulsified.
  5. Pour over the prepared salad and serve immediately.