Recipe
Frisée Salad with Grilled Chicken, Figs & Blue Cheese
Prep Time: 15 min
Cook Time: 20 min
Serves: 4
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.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
1 lb (0.5 kg)
boneless, skinless chicken thighs
1/2 cup (125 mL)
orange juice
2 tsp (10 mL)
orange zest
1/4 cup (60 mL)
red wine vinegar
1/4 cup (60 mL)
honey
2 tsp (10 mL)
Dijon mustard
1 tsp (5 mL)
black pepper
1/4 cup (60 mL)
walnut oil
1
frisée
1/4 cup (60 mL)
walnuts, halves
4
figs, fresh or dried
1/4 cup (60 mL)
Roquefort blue cheese, crumbled
Instructions
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.