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PrintFrisée Salad with Grilled Chicken, Figs & Blue Cheese
Fresh figs, delicious and full of antioxidants, help make this quick and easy salad a great source of fibre, calcium, and iron. If you can't find fresh figs, dates make a great substitute, or you could even use wedges of Anjou pear. Preparation couldn't be easier, especially when the marinade in this dish does double duty as the vinaigrette. Frisse, a variety of endive, can have a slightly bitter taste, so feel free to add a softer green like baby spinach or butter lettuce to soften the flavour.
Fresh figs, delicious and full of antioxidants, help make this quick and easy salad a great source of fibre, calcium, and iron. If you can't find fresh figs, dates make a great substitute, or you could even use wedges of Anjou pear. Preparation couldn't be easier, especially when the marinade in this dish does double duty as the vinaigrette. Frisse, a variety of endive, can have a slightly bitter taste, so feel free to add a softer green like baby spinach or butter lettuce to soften the flavour.
![[+]](/images/uploads/recipes/2010/Dec/30/435_view.jpg)
Frisée Salad with Grilled Chicken, Figs & Blue Cheese
1 lb
boneless, skinless chicken thighs
450 g
1/2 cup
orange juice
125 mL
2 tsp
orange zest
10 mL
1/4 cup
red wine vinegar
60 mL
1/4 cup
honey
60 mL
2 tsp
Dijon mustard
10 mL
1 tsp
black pepper
5 mL
1/4 cup
walnut oil
60 mL
1
frisée
1
1/4 cup
walnuts, halves
60 mL
4
figs, fresh or dried
4
1/4 cup
Roquefort blue cheese, crumbled
60 mL
Preparation
Serves 4
Cook time :
20 min
|
Preparation time :
15 min
Frisée Salad with Grilled Chicken, Figs & Blue Cheese
1
Mix together orange juice, orange zest/peel, red wine vinegar, honey, Dijon mustard, and black pepper. Whisk in walnut oil.
2
Measure ¼ cup (60 mL) of above marinade and set aside as dressing for salad. Also measure another ¼ cup (60 mL) to baste thighs while grilling. Pour remaining marinade over boneless, skinless chicken thighs and refrigerate for at least an hour and preferably overnight.
3
Grill thighs, brushing often with marinade. Cook until pieces reach an internal temperature of 165°F (74°C). Set aside. When cool, slice grilled chicken across the grain into strips.
4
Separate frisée leaves and place on platter or four individual dinner plates. Cut larger leaves into two or three. Top with one-quarter of the sliced chicken, walnut halves, quartered figs and crumbled blue cheese. Drizzle with remaining dressing.
Notes: Frisee, or curly endive, is a member of the chicory family. It has frilly edges and a white to yellow centre and tastes slightly bitter. Mix it with other lettuces like sweet, buttery Bibb to soften the flavour.
If fresh figs are not available, use dried. Figs are high in antioxidants, calcium, iron and fibre and help keep you regular. If you can’t find figs try dates or even wedges of Anjou pear.
