Balsamic Chicken, Fresh Figs, Pistachios, Gorgonzola and Arugula Salad
August 22, 2016
My husband created this absolutely delicious Balsamic Chicken, Fresh Figs, Pistachios, Gorgonzola, and Arugula Salad. The sweet figs, salty pistachios, creamy Gorgonzola, and peppery arugula are all perfectly balanced in this salad, and the balsamic dressing adds a touch of acidity that really brings everything together. It's such a great combination of flavors. We used to have a huge fig tree at our old house and miss it terribly.
- Prep: 30 mins
- Cook: 15 mins
- Yields: 4 - 6 Servings
Directions
1Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour and up to 12 hours. Remove from the marinade and pat dry. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler. Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165 °F, 4 to 8 minutes per side. Or to broil the chicken, line a baking sheet with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165 °F, 10 to 15 minutes total.
Balsamic Dressing
1In a small mixing bowl, combine the balsamic vinegar, pepper, honey and shallot. While whisking vigorously, drizzle in the olive oil to emulsify the dressing. Set aside.
Salad
1In a large mixing bowl, combine the arugula gorgonzola, and pistachios. Add the desired amount of dressing and the figs. Gently toss the salad to make sure everything is evenly coated. Be very careful of the figs so as not to mush them.
2Serve immediately.
Rhonda
August 22, 2016
Wow, this looks wonderful. Our fig tree hasn’t produced much this summer yet. #liveinhope