Grilled Fig Balsamic & Garlic Olive Oil Chicken Salad

Posted by in Recipes on Sep 13, 2012 . .

For the Chicken:

  • 1/4 cup Olive Cart Holiday Fig Balsamic Vinegar
  • 1/4 cup Olive Slow Roasted Garlic Olive Oil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 3 chicken breasts pounded to 1/2 inch thickness

Whisk the balsamic vinegar, garlic oil, oregano and black pepper in a bowl. Drizzle and brush the mixture onto the chicken breasts to cover completely. Reserve any left over oil/vinegar mixture. Let chicken sit covered in the refrigerator for at least 1/2 hour up to 4 hours. Heat up gas/charcoal grill or a grill pan, and cook the chicken breasts till just done. Turn the chicken twice to each side creating a cross hatch pattern if desired. Use any leftover mixture to baste while cooking. Remove from grill when done, let cool, then cut into bite-sized strips. Refrigerate until ready to assemble the salad.

For the Salad:


  • 6-8 cups of spring mix, rinsed and patted dry
  • 1/2 lb. of Feta or aged goat cheese, crumbled
  • Sliced cucumber
  • 1 Mandarin orange or tangerine, peeled and separated into sections
  • Fig & Garlic Grilled Chicken
  • 1/4 cup Olive Cart Holiday Fig Balsamic Vinegar
  • 1 teaspoon dried mustard
  • Pinch of salt and ground black pepper
  • 3/4 cup Olive Cart California Arbequina Olive Oil

Prepare the salad greens, cheese, cucumber and orange by arranging on plates. Top with strips of grilled chicken. Keep chilled until ready to serve. To make the vinaigrette, thoroughly whisk the vinegar, black pepper and dried mustard
together in a small bowl. Add the olive oil in a slow stream while continuing to whisk until it is emulsified. Pour over the prepared salad and serve immediately. Serves 8.

Adaptation of An Olive Tap Original Recipe

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