Saturday, February 12, 2011

Grilled Chicken, Fig, and Goat Cheese Salad

I'm definitely a creature of habit and putting together a creative salad for my husband and I for lunch on Saturday has become a bit of a tradition in recent weeks. I eat vegetable salads all the time as a side, but when putting together a main course salad I typically use a combination of cheese, dried fruit, and nuts, which may or may not be combined with more fresh vegetables or a protein. Here I pair rich and creamy goat cheese, with sweet, slightly tart, and chewy dried figs, toasty, crunchy walnuts, and simply seasoned chicken for a delicious and healthy meal. To make this salad vegetarian, as I brought it for lunch, eliminate the chicken and increase the amount of walnuts and figs; bacon could also be added or substituted for the chicken. I love these kind of meals that deliver tons of flavor with minimal time and effort and make my husband actually happy to eat a salad.

Grilled Chicken, Fig, and Goat Cheese Salad
serves 2

8 ounces boneless, skinless chicken breast
Kosher salt
Freshly ground black pepper
8 ounces of mixed romaine and radicchio
1/4 c. chopped dried figs
1/4 c. crumbled goat cheese
2 T. chopped toasted walnuts
Salad dressing, for serving

1. Preheat a grill pan or electric grill (like the Cuisinart Griddler or George Foreman grill). Brush both sides of the chicken breast with olive oil and season with salt and pepper. Grill until chicken reaches 170 degrees F, flipping halfway through if using a grill pan. Remove chicken from heat and allow to rest for at least 5 minutes. Slice chicken into slices or bite size pieces.

2. Meanwhile, divide the lettuce mix between two plates and top each with half of the figs, goat cheese, and walnuts. Place sliced chicken on top and drizzle with your favorite dressing. Enjoy!

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