Tag Archives: chicken

Fig and Goat Cheese Salad with Balsamic Glazed Chicken

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!

figgy goodness.

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

(serves 2)


  • 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!


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skinny sonoma chicken salad

I love chicken salad.  So creamy and sweet and crunchy!  However, it is not good for you. No siree bob, it’s  chock full of fat and calories (aka MAYO).  My favorite chicken salad is the Sonoma Chicken Salad from Whole Foods.  It’s amazing!  It’s also like 12$ a pound.  Good thing I can only afford a tiny bit, or I would be in trouble.

This recipe is a great way to use leftover roast chicken, or grilled, or whatever.  You can also just boil chicken breasts in some broth with some onions and other stuff and use that.  Super simple and delicious!  I tried to lighten this salad up by using low fat mayo and yogurt instead of regular mayo.  I also used walnut pieces because that is what I had.  I think I may prefer the pecan halves that come in the Whole Foods salad–they add more crunch.  Also, their salad has poppy seeds, which I also did not have.  Wa Wa.  I’m just saying, this is just a base.  Add what you like and make it your own!

Skinny Sonoma Chicken Salad

  • 3 1/2 cups cooked chicken, cubed
  • 1/2 cup low fat plain yogurt (greek if you have it!)
  • 1/4 cup low fat mayo
  • 1/2 cup walnut or pecan pieces or halves
  • 1 cup red seedless grapes
  • salt and pepper to taste

Mix all ingredients in a bowl. You’re welcome.

Serve with wheat toast, crusty french bread, or over a bed of spinach!


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easy peasy roast chicken

I love roasting whole chickens. It’s easier than you think, and can feed 2 people for days!  Crispy skin and juicy meat is the perfect combo for a party in your mouth!  The boy had charo chicken for lunch the other day, and I was so jealous that I had to roast some of my own at home.  This recipe isn’t nearly as sweet or greasy as charo, the spice rub doesn’t quite capture the flavor that I wanted (probably could’ve used some brown sugar to bump it up and really caramelize the skin.  But it’s quick, healthy, and oh so flavorful.  Really you can use this method with any spices or marinades you want, the world is your oyster! The skin crackled just right, the meat was juicy and succulent and it’s not greasy at all!


Easy Peasy Roast Chicken     


  • 1 whole chicken (mine was about 5 lbs)
  • 1 tbsp olive oil
  • juice of one lime
  • 4 tbsp chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 3 tbsp minced garlic
  • pepper to taste
  • 1/4 cup chicken broth or beer

Take your little chicky and rinse him well.  Make sure you remove the giblets, if there are any!  I even rinse the inside cavity, just to be safe.  Pat dry with a paper towel and lay flat on a cutting board.  Use sharp cutting shears to remove the backbone by cutting about 3/4 of an inch on each side, all the way up.  Pictures of how to complete this process and another great chicken recipe here. Lay the chicken flat in a roasting pan or pyrex.  Drizzle olive oil and rub all over the skin.

Mix chili powder, cumin, salt, smoked paprika and fresh ground pepper in a small bowl.  Rub it all over the little chicky, inside and out! Massage it in real nice.  If this makes you feel yucky, you can use a spoon or silicone brush.  It also might end up more on the chicken and less on your hands, unlike me.  Squeeze the lime all over the skin, then add the minced garlic and spread it evenly all over.  Your chicken might look a little something like this:

Marinate in the fridge for 30 minutes up to overnight.  If you don’t have time, don’t worry!  I think we got enough spices on there.  It will be ok.

Heat the oven to 425.  Add broth (or beer!) to the bottom of the pan.  Roast chicken for 45-60 minutes, until skin is crispy and juices run clear.  If the skin starts to burn, you can tent it with foil for the remainder of time in the oven.  If you want (I did!), pop it under the broiler for 5 minutes to get the skin extra crispy.  NOTE:  I don’t think you’re supposed to put pyrex under the broiler, so use a metal pan or move it to a sheet pan for broiling like I did.  Let rest for 10-15 minutes, then EAT IT!

Serve with salad, rice, or whatever you want!  Also, be sure to get creative with leftovers: Quesadillas! Tacos! Salads!  Sandwiches!  This yummy chicken salad! You name it!

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