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Thursday, September 26, 2013

fig and chicken salad~







i wanted to try this salad because of the tarragon. we LOVED it :) sure, i don't need to show you 10 pics of one little ole salad... but i am. because its good. and its pretty. and it makes me happy. and sarah too, she thought the salad looks exceptionally nice. there is a chicken breast under all this goodness, i really loved the honey tarragon blue cheese fig combo. hmm, guess i just liked it all~







CHICKEN PAILLARD W/ FRESH FIG SALAD & BLUE CHEESE
www.RecipeGirl.com


VINAIGRETTE:
3 Tbs honey
¼ cup extra-virgin olive oil
1 medium shallot, chopped
1 Tbs sherry vinegar
½ medium lemon, juiced
1 tsp chopped fresh tarragon
kosher salt and freshly ground black pepper

CHICKEN:
4 boneless skinless chicken breasts (about 1½ lbs.)
kosher salt and freshly ground black pepper
½ lb pancetta
extra virgin olive oil
¼ lb blue cheese, broken into hunks
1 bunch arugula, trimmed
1 small basket seasonal figs, halved
tarragon leaves for garnish, if desired

1. Prepare vinaigrette: Whisk together all of the ingredients for the vinaigrette in a small bowl and set aside.

2. Prepare chicken: Sandwich chicken breasts between 2 layers of plastic wrap and pound them very thin with the side of a meat cleaver or a rolling pin. Remove chicken from plastic wrap and season well on both sides with salt and pepper.

3. Heat a large sauté pan over medium heat. Unroll the pancetta so it looks like big strips of bacon. Add it to the pan and fry it like a tangle of bacon until the fat is rendered, 3 to 4 minutes. Drain on paper towels.

4. Drizzle a 2-count of olive oil into the pan with the pancetta drippings. Add the chicken and pan-fry for 3 to 4 minutes on each side to brown the breasts and cook them through. Use a spatula to remove the chicken to the paper towels with the pancetta. Add the vinaigrette to the sauté pan and heat for a few minutes, stirring, to deglaze the bits of pancetta and chicken from the bottom of the pan; take the pan off the heat.

5. To serve, arrange the chicken on a platter. Scatter the blue cheese, arugula, figs, and pancetta over. Drizzle the dressing over everything and garnish with the tarragon leaves.









5 comments:

cippy said...

Sounds wonderful...I'd like to try it. However, I have never used fresh figs. Tell me a little about them...is there anything I need to do to prepare them?

a quiet life said...

not a thing, but you better dash now to find them, the season is very short!

Rettabug said...

Oh Jain, we miss our fig tree that we had in FL...this would have been a wonderful salad to use up the abundant produce from it!
Of course, I'd love blue cheese on ANYTHING but this especially appeals to me. I can almost taste it!
Maybe I need to look for some figs in the grocery store soon.
Thank you for the recipe!

Sarah said...

Fresh figs in the grocery, but ones on the trees around here didn't ripen this year. Want to make this delicious salad!

Mary said...

Oh to have figs now...I don't know why it never occurred to me to pair figs with chicken on a salad. Our favorite way to eat them is a similar flavor combo, with a tiny bit of blue cheese inside, wrapped in prosciutto and baked for 5 minutes in the oven then drizzled with honey and cracked black pepper.