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Grilled breast |
MARINADE FOR CHICKEN:
4 Skinless/Boneless Chicken breast
6 oz. Balsamic Vinigar
Drizzle of Olive Oil
Juice of 1 lemon
1/4 Zest from 1 medium lemon
1/2 Cup Fresh Parsley chopped
1 teaspoon of dry Rosemary
Salt and pepper to taste
(The longer the chicken marinades in this mix, the tastier it will be )
VINAIGRETTE FOR DUMMIES:
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Fresh Black Mission Figs |
Salt and pepper to taste
Shake it all up
SALAD & TOPPINGS
10 oz of Baby Spinach leaves rinsed and dried
8-10 Figs throughly rinsed peeled & cut into quarters
8 strips of turkey bacon, cooked and pat dry
Crumbled up Feta cheese or Gorgonzola (Blue cheese) which ever you like best
DIRECTIONS:
Not that you would need any further implications for this simple dish. This Salad is as good as it is easy!
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Fresh Baby Spinach |
Here are a couple tips:
When you make the marinade for the chicken breast, make sure you either salt the chicken first or just the marinade, not both. I salt the chicken first and then add all the other ingredients into a large bowl. Let this sit for a good 30 minutes in the refrigerator.
Next, wash the baby spinach, or what ever green you would like to use. Set greens aside. Start browning the bacon and once that is done, allow some time for cool down and then break up into bite size pieces.
At this time you can work on your “Vinaigrette for dummies“ and prep for figs. I like to wash the figs but then I keep in the refrigerator till i am about to serve this up. Fig are such a nice sweet seasonal element this time of year (If you would like a saltier edge to this salad you could use large black olives).
Once chicken is grilled up, set aside for a few minutes before you cut into long strips, this will allow the moisture to disperse into the breast. Top this with some yummy cheese and drizzle your vinaigrette (or fav dressing) and you are all set!!!
Hope you enjoy this easy yet delicious summer salad.
Un beso,
Cari
