Grilled Fig and Garlic Chicken on Spring Mix Salad | Celia's Gourmet Foods Cookbook

Grilled Fig and Garlic Chicken on Spring Mix Salad

POULTRY 116 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Grilled Fig and Garlic Chicken on Spring Mix Salad
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Grilled Fig and Garlic Chicken on Spring Mix Salad

Ingredients

Directions

  1. Marinade the chicken in the Tuscan oil in a ziplock bag, let chicken sit in the refrigerator for at least 1/2 hour up to 4 hours. Heat up gas/charcoal grill or a grill pan, and cook the chicken breasts till just done. Turn the chicken twice to each side creating a cross hatch pattern if desired. Use any leftover mixture to baste while cooking. Remove from grill when done, let cool, then cut into bite-sized strips. Refrigerate until ready to assemble the salad.
  2. Prepare the salad greens, cheese, cucumber and orange by arranging on plates. Top with strips of grilled chicken. Keep chilled until ready to serve.
  3. To make the vinaigrette, thoroughly whisk the vinegar and oil together in a small bowl, whisk until it is emulsified. Pour over the prepared salad and serve immediately.

Grilled Fig and Garlic Chicken on Spring Mix Salad



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Grilled Fig and Garlic Chicken on Spring Mix Salad

Ingredients

Directions

  1. Marinade the chicken in the Tuscan oil in a ziplock bag, let chicken sit in the refrigerator for at least 1/2 hour up to 4 hours. Heat up gas/charcoal grill or a grill pan, and cook the chicken breasts till just done. Turn the chicken twice to each side creating a cross hatch pattern if desired. Use any leftover mixture to baste while cooking. Remove from grill when done, let cool, then cut into bite-sized strips. Refrigerate until ready to assemble the salad.
  2. Prepare the salad greens, cheese, cucumber and orange by arranging on plates. Top with strips of grilled chicken. Keep chilled until ready to serve.
  3. To make the vinaigrette, thoroughly whisk the vinegar and oil together in a small bowl, whisk until it is emulsified. Pour over the prepared salad and serve immediately.

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