Since one of my Skinny Rules this week was to EAT YOUR VEGETABLES (come on! just do it!), I wanted to eat at least a few fresh salads. Also, I had planned to do a post of “hey, what’s in your CSA?” but put everything away before I remembered, and was NOT going to take it all out!
Well, what WAS in my CSA was…FIGS! Fresh, sweet, and oh so almost mushy! I had to use them, quickly.
I had an idea in my head for a light, goat cheese and fig salad. Can you blame me? I needed protein, so I went with the old classic, chicken. I wanted it to be flavorful and tangy to compliment the figs, and not boring. I called the boy on my break and told him to marinate the chicken so I could make it when I got home!
I had the boy marinate the chicken so only he knows exactly what went in there. Friday night it was almost 100 DEGREES in my house so I didn’t want to broil the chicken to make salad, which was my plan. So, I got Thai takeout (ugh another eating out meal this weekend I forgot, and it wasn’t even that great) instead, broiled the chicken later when it cooled off, and made it for lunch the next day.
Delicious! This salad is light, tangy, flavorful and healthy. The fresh figs lend a sweetness that perfectly compliments the tang of the vinegar and goat cheese. If you don’t have fresh figs, you could substitute apple, strawberry or any other sweet fruit you think would be good with goat cheese (ooh! I know! Pear!) This salad would be great without chicken, and the chicken would be great without the salad! But they compliment each other so nicely, they are perfect together. This is a super easy recipe that can make you at least 2 dinners or lunches! If you are making it a head of time, don’t dress the salad until you are ready to serve. The figs will get super mushy.
Balsamic Glazed Chicken
- 2 boneless skinless chicken breasts
- balsamic vinegar
- 1 tsp olive oil
- 1 tsp agave, honey or brown sugar
- garlic powder
- smoked paprika
- cayenne pepper
- salt and pepper to taste
Always rinse your chicken and pat dry! Always! Marinate breasts in a bag with the ingredients for as long as you can. If you are short on marinade time, cut the pieces ahead of time. Actually, do that first anyways. The more marinade the better! Cut the chicken into (large) pieces. Not too small, you don’t want them to burn!
Broil under high heat for about 10 minutes, then turn pieces and broil until the sides are crisp and just starting to burn! The sugar and vinegar caramelize so beautifully! You could also grill the chicken with great results, just cut bigger pieces so they don’t fall through the grill. Let chicken cool. Serve by itself, with cooked vegetables or with a salad!
Fig and Goat Cheese Salad with Balsamic Glazed Chicken
- 2 Balsamic Glazed Chicken breasts, cut into bite sized pieces
- 1 head romaine lettuce
- 1 heirloom tomato
- 2 oz soft goat cheese, crumbled
- 4-6 fresh figs, sliced
- olive oil
- balsamic vinegar
Arrange ingredients in a bowl so they look pretty! Enjoy with a nice glass of white wine!