Grilled Fig & Garlic Chicken on Spring Mix Salad
  • 1/3cup Fig balsamic vinegar
  • 1/3cup Garlic-flavored Extra Virgin Olive Oil
  • 2teaspoons dried oregano
  • 1/2teaspoon ground black pepper
  • 2inch to 3 chicken breasts pounded to 1/2thickness
  • 6-8cups of spring mixrinsed and patted dry
  • 1/2lb of Feta or aged goat cheese crumbled
  • sliced cucumber
  • 1 Mandarin orange or tangerine peeled and separated into sections
  • Fig Garlic Chicken
  • 1/4cup Fig balsamic vinegar
  • 1teaspoon dried mustard
  • Pinch of salt and ground black pepper
  • 3/4cup 100% pure Extra-Virgin Olive Oil.
  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.
  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.