Zesty Fig Balsamic Grilled Fruit and Chicken Salad

Recipe:

5 - Boneless, skinless Chicken breasts in Citrus Marinade

1/ 2 Fresh Pineapple

3 Tbls. Fig Balsamic Vinegar (We prefer 11 Olives brand)

2 Tbls. Olive Oil

Salt & Pepper to taste

1/2 Fresh Cantelope - grilled 

Mixed greens 

2 slices Blueberry Vanilla Chevre Goat Cheese (we purchased at Trader Joe's) - optional

1/2 cup English peas

1/2 cup Snap peas

 

Citrus Marinade --

1/2 cup orange juice

1 Tbsp. Lemon juice

1 tsp. Olive Oil

2 Blood Oranges

Salt & Pepper to taste

 Step 1 - Marinate Chicken

 Whisk together in bowl 1/2 cup orange juice, lemon juice, olive oil, salt & pepper.  Pour over chicken breasts on suitable platter for marinating.  Squeeze juice of 1 blood orange on top.  Marinate 1 hour.

  

Grill Chicken on Medium high heat for 5-6 minutes each side, then lower heat and grill 15-20 min.  After removing from Grill, squeeze juice of one blood orange on top, then chill chicken.

 Step 2 - Marinate Pinneapple

 

Whisk together 3 Tbls. Fig Balsamic & 2 Tbls. Olive Oil (reserve half for Salad Dressing)

Salt & Pepper to taste

Grill Pineapple for 5 minutes each side, medium heat.

 Step 3 - Grill Cantaloupe

Grill sliced Cantaloupe for 5 minutes, on medium heat.

Step 4 - Assemble Salad & add reserved Dressing

Baby Greens

Grilled Chicken

Grilled Pineapple

Blueberry Vanilla Chevre Goat Cheese

Sliced Snap peas

Fresh Peas-(I use Trader Joe's variety-need only to be cooked in microwave for about a minute)

Grilled Cantelope

Dress with remaining Fig Balsamic and Olive Oil

 

Step 5 - Enjoy!

Comments

[Brad Benson]

That look amazing! One of the most beautiful preparations Ive seen with the 11 Olives Fig Balsamic!