Warm Chicken and Fig Salad

It is fig season!  I love figs, but I have just never used them much.  This was a recipe in our newspaper's food section the other day.  I had picked up some Black Mission Figs on sale the other day and thought I'd give it a try.  And the salad added another new twist for me: skinless chicken thighs.

As the article so perfectly states "skinless chicken breasts have become the new cottage cheese-the ubiquitous base upon which so many weight-loss diets are built."  Amen.  Don't get me wrong.  We are definitely big purchasers of this cut.  And it is so versatile and a really healthy choice.  But really, how many times have you found yourself craving a naked, unseasoned hunk of chicken breast?  After a while, you need a deeper, richer flavor.  Yes, the thighs have a bit more fat content, but it's minimal considering alot of other alternatives.   It's perfect for a grill because it's just way too hard to overcook, meaning it will always be moist.  For this dish, I used bone-in thighs, but for presentation purposes, I think I'll try boned thighs next time.

But back to the figs.  Oh, and arugula!  And fresh rosemary.  A perfectly lovely, delicious, filling, nutritious entree salad.  Serve simply with a whole grain roll.  Enjoy!

WARM CHICKEN AND FIG SALAD (serves 4)

4 Tbsp red wine vinegar, divided
2 tsp chopped fresh rosemary, divided
S&P
8 bone-in, skinless chicken thighs, each cut into 2 pieces each (2-2 1/2# total)
1/2 cup thinly sliced red onion
1 tsp chopped fresh basil
3-4 fresh figs, cut lengthwise, into 4-6 pieces, depending on size
8 cups loosely packed fresh arugula
shaved Parmesan, to taste

In a large bowl, combine half each of the vinegar and rosemary.  Season with S&P.  Add the chicken and toss to coat.  Cover and marinate at room temperature for 15 minutes or in the frig for up to 4 hours, turning the chicken occasionally.

Place the onions in a large bowl and add the remaining red wine vinegar and a pinch of salt.  Mix and set aside for 15 minutes to one hour, tossing occasionally.

Heat a grill or grill pan to medium-low.  Place the chicken thighs on the grill and cook for 15-20 minutes, or until nicely browned and cooked through, turning the chicken halfway through grilling (I cooked mine on the George Foreman outdoor grill, on #4, 15 minutes for the boneless halves, 20 minutes for the bone-in halves).  Transfer the chicken to a plate and sprinkle with basil.  Set aside.

Add the arugula, figs, and remaining rosemary to the onions and vinegar.  Gently toss the salad, then season with S&P.  Divide the salad between 4 serving plates.  Place the chicken thigh halves around the salad, then sprinkle with the shave Parmesan.

Nutrition Info per serving:
228 calories
8 grams fat
8 grams carbs
31 grams protein
2 grams fiber