Fig Balsamic and Roasted Garlic Olive Oil marinated chicken atop salad greens with a delicious complementary vinaigrette!
For the Chicken:
- 1/3 C. The Olive Tap’s Fig Riserva Balsamic Vinegar
- 1/3 C. The Olive Tap’s Roasted Garlic Olive Oil (may substitute Basil Fused Olive Oil)
- 1/2 t. freshly ground black pepper
- 2 to 3 chicken breasts pounded to 1/2 inch thickness
For the Salad:
- 6-8 C. of spring mix, rinsed and patted dry
- 1/2 lb. of Feta or aged goat cheese, crumbled
- Sliced red onion
- Slices of your favorite tomatoes
For the Vinaigrette:
- 3/4 C. The Olive Tap’s Basil Fused Olive Oil*
- 1/4 C. The Olive Tap’s Fig Riserva Balsamic Vinegar
- 1 t. dried mustard
- Pinch of sea salt and ground black pepper
*For Garlic-lovers, use Roasted Garlic Olive Oil or a 50/50 blend of Garlic & Basil
Directions:
- Whisk the balsamic vinegar, garlic (or basil) olive oil and black pepper in a bowl. Drizzle and brush the mixture onto the chicken breasts to cover completely. Reserve any left over oil/vinegar mixture. Let chicken sit covered in the refrigerator for at least 1/2 hour up to 4 hours. Heat up gas/charcoal grill or a grill pan, and cook the chicken breasts till just done. Turn the chicken twice to each side creating a cross hatch pattern if desired. Use any leftover mixture to baste while cooking. Remove from grill when done, let cool, then cut into bite-sized strips, if desired. Refrigerate until ready to assemble the salad.
- Prepare the salad greens, cheese, red onion and tomatoes by arranging on plates. Top with grilled chicken. Keep chilled until ready to serve.
- To make the vinaigrette, thoroughly whisk the vinegar, black pepper and dried mustard together in a small bowl. Add the olive oil in a slow stream while continuing to whisk until it is emulsified. Pour over the prepared salad and serve immediately.
An Olive Tap original recipe by Rick