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Introduction
The pairing of figs with balsamic vinegar is a tradition that dates back to ancient Rome, where figs were considered a sacred fruit and balsamic vinegar was a symbol of luxury. This modern interpretation transforms these timeless ingredients into a health-conscious main course salad that's both nutritious and indulgent. Popular in Mediterranean summer dining, this dish celebrates the brief but glorious fresh fig season, typically lasting from late summer to early fall. The addition of balsamic-glazed chicken elevates this from a simple salad to a sophisticated meal that's equally suitable for a light lunch or elegant dinner party.
Ingredients
• 2 boneless, skinless chicken breasts (about 6-8 oz each), cut into 1-inch strips
• 1/4 cup aged balsamic vinegar, plus 2 tablespoons for marinade
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 6 cups mixed salad greens (arugula and baby lettuce mix)
• 8 fresh figs, quartered
• 1/3 cup pine nuts, toasted
• 4 ounces fresh goat cheese, crumbled
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh thyme leaves
Step 1:
In a large mixing bowl, combine 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, honey, minced garlic, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add chicken strips and toss to coat. Marinate for 15 minutes at room temperature.
Step 2:
While chicken marinates, toast pine nuts in a dry skillet over medium heat for 3-5 minutes until golden brown, stirring frequently. Set aside.
Step 3:
In a small saucepan, simmer remaining 1/4 cup balsamic vinegar over medium-low heat for 5-7 minutes until reduced by half and slightly thickened. Let cool.
Step 4:
Heat remaining olive oil in a large skillet over medium-high heat. Cook marinated chicken strips for 3-4 minutes per side until golden brown and cooked through.
Step 5:
In a large serving bowl, combine mixed greens and arugula. Top with quartered figs, cooked chicken, toasted pine nuts, and crumbled goat cheese.
Step 6:
Drizzle with balsamic reduction, sprinkle with fresh thyme leaves, remaining salt, and pepper. Serve immediately.
Q: Can I make this ahead of time?
A: Prepare components separately up to 24 hours ahead, but assemble just before serving for best results.
Q: What can I substitute for fresh figs when not in season?
A: Use dried figs soaked in warm water for 15 minutes, or substitute with fresh pears or apples.
Q: How do I know when the balsamic reduction is ready?
A: It should coat the back of a spoon and be reduced by half in volume, but still pourable.
• Fresh figs can be substituted with dried figs if fresh are not in season.
• Goat cheese can be replaced with feta or blue cheese for different flavor profiles.
• Pine nuts can be substituted with walnuts or pecans.
• Look for ripe but firm figs without any bruising.
• Contains nuts and dairy; can be made dairy-free by omitting cheese.
• Use high-quality aged balsamic vinegar for the best flavor.
Divide salad among four plates, ensuring each portion includes chicken, figs, pine nuts, and goat cheese. Serve immediately while chicken is warm.
Store components separately in airtight containers. Chicken will keep for 3 days, dressed greens should be consumed within 24 hours.
Toast pine nuts and prepare balsamic reduction while chicken marinates to optimize time.
- Don't overcook the balsamic reduction; it will thicken more as it cools
- Allow chicken to rest 5 minutes before slicing to retain juices
- Add figs and cheese just before serving to maintain their texture
Replace chicken with grilled shrimp or portobello mushrooms for variation. For a vegan version, use roasted chickpeas and omit goat cheese.
Serve with a crisp Provence rosé or light Pinot Grigio. Crusty artisan bread makes an excellent accompaniment.
Late summer to early fall when fresh figs are in season
Contains tree nuts (pine nuts), dairy (goat cheese). May contain traces of mustard (Dijon).
