Tag Archives: Recipes

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

Ingredients:

  • 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)

Ingredients:

  • 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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Filed under chicken, Healthy Living, Main Courses, Recipes

Southwest Black Bean and Corn Salad

 

This salad is light, refreshing and tangy.  It’s super easy to make and super healthy.  I ate it with turkey meatballs as a lettuce wrap (what? crazy I know) and it totally satisfied my tex-mex cravings without all the cheese and grease.  I didn’t even miss it!  Ok, maybe a little.  If you are going to eat this right away, definitely add some chunks of avocado.  If you are going to save some for later, leave the avo out because it will turn all brown and mushy and yucky.  If you bring this to a party, don’t expect to have any left!  I think another great addition would be some quinoa.  I will try that next time. Or you can, and let me know what you think! oooo, or some queso fresco.  That might take away from the healthy factor of this salad, buy hey, queso fresco.  It’s amazing.  Ok now I want to go buy some right now to add to my left overs!

Ingredients:

  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 bell pepper (orange, red, or yellow), diced
  • 2 medium ripe tomatoes, diced
  • 1/4 yellow onion, diced
  • 1 bunch cilantro, chopped
  • chili powder
  • cumin
  • garlic powder
  • salt and pepper to taste
  • juice of 1 lemon or lime

Mix ingredients in a bowl. Let sit for at least 30 minutes for flavors to mix.  Enjoy with grilled chicken, shrimp or beef and a green salad.  Or as a messy lettuce wrap!

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Filed under Healthy Living, Recipes, Sides, Vegetables