Warm Chicken and Spinach Salad Picadillo With Raisins, Olives and Fig Balsamic Vinegar

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Democracy Dies successful Darkness

The sweet-sour dressing tin beryllium made with plain balsamic vinegar and a interaction of honey. But if you're consenting to beryllium patient, Fig Balsamic Vinegar adds a deeper flavor. For leftover dressing (which volition keep, covered and refrigerated, for 2 months), effort drizzling it implicit roasted asparagus oregon spooning it implicit crystal cream; the infused figs (good for 1 month, refrigerated) tin beryllium wrapped successful pancetta and grilled.

Adapted from "Baja: Cooking connected the Edge," by Deborah M. Schneider (Rodale, 2006, $27.95).

Ingredients

measuring cup

Servings: 4 large servings

For the Fig Balsamic Vinegar

  • 1/2 lb dried achromatic figs
  • 2 cups water
  • 1/2 vanilla bean, split
  • 1 1/4 cups balsamic vinegar, oregon much arsenic needed
  • 1 orange, quartered (leave the peel on)
  • 1/4 cupful honey

For the chicken

  • 2 tablespoons fig balsamic vinegar oregon balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 spoon kosher salt
  • 4 (20 to 24 ounces) boneless, skinless chickenhearted bosom halves

For the salad

  • 1/2 cupful fig balsamic vinegar (may substitute 1/2 cupful balsamic vinegar and 1/2 spoon honey)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly crushed achromatic pepper
  • 1 ample clump spinach, stemmed
  • 1 cupful ample greenish olives, pitted and halved
  • 1/2 cupful seedless raisins oregon dried currants
  • 1/2 cupful thinly sliced reddish onion
  • 1 cupful halved cherry oregon grape tomatoes
  • 1 reddish doorbell pepper, roasted and coarsely chopped (optional)*

Nutritional Facts

Per serving

  • Calories

    325

  • Fat

    15 g

  • Saturated Fat

    2 g

  • Carbohydrates

    27 g

  • Sodium

    1217 mg

  • Cholesterol

    53 mg

  • Protein

    23 g

  • Fiber

    4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Baja: Cooking connected the Edge," by Deborah M. Schneider (Rodale, 2006, $27.95).

Tested by Marcia Kramer.

Published March 12, 2026

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