Balsamic Chicken Salad with Figs, Portobello and Candied Pecans
 
 
Serves: 2
Ingredients
For the pecans:
  • ½ cup raw pecans
  • 1 tbsp grapeseed oil
  • 1 tbsp brown sugar
  • ¼ tsp sea salt
For the chicken:
  • 1 chicken breasts, boneless & skinless
  • 2 tbsp balsamic vinegar
  • 1 tbsp grapeseed / olive oil
  • ½ tsp Dijon mustard (I used wholegrain mustard)
  • 1 garlic clove, minced
  • Salt and pepper to season
For the salad:
  • 2 cups baby spinach
  • 2 fresh black mission figs, sliced
  • 1 portobello mushrooms, sliced
  • ¼ cup blue cheese / gorgonzola, crumbled
For the dressing:
  • 1 tbsp extra virgin olive oil / grapeseed
  • 1 tbsp balsamic vinegar
  • ½ tsp Dijon mustard (I used wholegrain mustard)
  • ½ tsp honey
Instructions
For the pecans:
  1. Preheat oven to 175 Celcius.
  2. Combine all the ingredients. Spread out on a parchment or silicone lined baking sheet.
  3. Bake for 15-20 minutes (watch closely and gently toss to make sure they don't burn).
  4. Remove from oven and let cool for 10 mins.
For the chicken:
  1. Combine all ingredients and marinate chicken for at least 30 minutes.
  2. Preheat oven to 190 C
  3. Lay chopped portobellos along the bottom of a baking pan.Place chicken on top of portobellos and pour remaining marinade over portobellos.
  4. Bake for 10 mins. Remove from oven, flip chicken and bake for another 10 mins.
  5. Slice chicken.
For the dressing:
  1. Combine all ingredients until well mixed.
For the salad:
  1. In a large bowl combine spinach, blue cheese / gorgonzola, figs, portobellos and sliced chicken.
  2. Top with dressing, pecans and serve immediately
Recipe by Swee San's Kitchen at http://thesweetspot.com.my/balsamic-chicken-salad-with-figs-portobello-and-candied-pecans/

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