|Fig and Grilled Chicken Salad|
My weekday dinner is usually light and simple, preferably meals that could be prepared within an hour. Soup with a meat, vegetable, fish or tofu dish is the norm. Simmering soups take longer to cook, but the actual preparation time is very short, plus there's not much cleaning to do after cooking. This fig salad dinner took me the whole day from mid-morning till evening to prepare ..... with many breaks taken in-between ;)
Salad goes with soup, and soup goes well with bread.... so, the first thing I did is to bake my bread. By noon, my Pumpkin and Honey Citron Bread was out from the oven. With the extra roasted pumpkin, I made my creamy pumpkin soup. I did not follow exact recipe for the pumpkin soup, but preparation is similar to here.
By afternoon, my bread and soup were ready:
|Pumpkin soup with pumpkin citron bread|
The delicious salad is very easy to prepare. The only cooking that you need to do is to grill the chicken (which I pan-grilled for that lovely grilled mark). For a vegetarian version, just omit the chicken. The natural sweetness from the figs compliment nicely with the grilled chicken, salad leaves and slight tang citron dressing. Here's the greens and my bottle of honey citron:
|Salad leaves, cherry tomatoes, parsley, fresh figs|
(serves 2 to 3)
1 chicken breast
2 to 3 figs, cut into quarter
Handful of cherry tomatoes, cut into quarter
Salad leaves, washed and tear into bite-sized pieces
Small bunch of parsley, chopped
80g feta cheese, crumbled
Handful of lightly toasted nuts, chopped (I omit)
Dressing ~ stir together:
Juice from 1/2 lemon
2 to 3 tbsp honey citron
4 to 5 tbsp olive oil
1 tsp soy sauce
1) Marinate chicken breast with light soy sauce, pepper, a little sesame oil and cooking wine. Keep in fridge to marinate for at least an hour.
2) Heat the grill pan on high heat. Grill the chicken breast on both sides for a few minutes each till cooked (Note: Cover the pan during grilling helps to cook the chicken faster and locks in the meat juice). Leave it aside to cool slightly, before cutting the chicken breast into thin slices.
3) While waiting for the chicken to cool after grilling, toss the salad leaves, cherry tomatoes and parsley with half the salad dressing. Place salad on serving dish.
4) Arrange the sliced chicken, figs, toasted nuts and crumbled the feta cheese over the salad. Pour the remaining salad dressing over and serve immediately.