Grilled Fig & Garlic Chicken on Spring Mix Salad

| 04/15/2007|
For the Chicken:
1/3 cup fig balsamic vinegar
1/3 cup garlic olive oil
2 teaspoons dried oregano
1/2 teaspoon ground black pepper
2 to 3 chicken breasts pounded to 1/2 inch thickness

Whisk the balsamic vnegar, garlic oil, oregano and black pepper in a bowl. 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. Remove from grill when done, let cool, then cut into bite sized strips. Refrigerate until ready to assemble the salad.

For the Salad
6-8 cups of spring mix, rinsed and patted dry
1/2 lb of Feta or aged goat cheese crumbled
sliced cucumber
1 Mandarin orange or tangerine peeled and separated into sections
Fig Garlic Chicken
1/4 cup fig balsamic vinegar
1 teaspoon dried mustard
Pinch of salt and ground black pepper
3/4 cup Olive Tap "Frutada" style extra virgin olive oil (Arbequina, Greco or Picudo/Hojiblanco)

Prepare the salad greens, cheese, nuts and orange by arranging on plates. Top with strips of 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 extra-virgin olive oil in a slow stream while continuing to whisk until it is emulsified. Pour over the prepared salad and serve immediately.
Serves 8