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Smoked Chicken & Pear Salad with Fig Balsamic Vinaigrette

Smoked Chicken&Pear Salad W/Fig Balsamic Vinaigrette(5 PTS recipe image
This elegant salad combines the smoky flavor of chicken breast with the natural sweetness of fresh pears and poached figs. The dressing is a complex blend of reduced balsamic vinegar, port wine, and honey, creating a luxurious yet light meal. It is an excellent choice for a refined lunch or dinner side dish.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 341.5
Dietary: Gluten-free
Description
This elegant salad combines the smoky flavor of chicken breast with the natural sweetness of fresh pears and poached figs. The dressing is a complex blend of reduced balsamic vinegar, port wine, and honey, creating a luxurious yet light meal. It is an excellent choice for a refined lunch or dinner side dish.
Ingredients
  • 1/2 cup Balsamic vinegar
  • 2 figs Each cut into 8
  • Piece
  • 1/2 cup Port
  • 1/2 cup Water
  • 1 tablespoon Honey
  • 1 shallot Minced
  • 1 clove Garlic -- minced
  • 1 teaspoon Lemon juice
  • Salt
  • Freshly ground pepper
  • 6 cups Mixed greens
  • 1/2 pound Smoked chicken breast -- skin
  • Removed and sliced 1/4-inch
  • Thick
  • 1 large Ripe pear -- cored and sliced
Directions
  1. 1
    Place the balsamic vinegar in a small saucepan over medium-low heat.
  2. 2
    Simmer gently until reduced by half, to approximately 1/4 cup, then remove from heat.
  3. 3
    Pour the reduced vinegar into a bowl and allow it to cool completely.
  4. 4
    In a separate small saucepan, combine the figs, port wine, and water.
  5. 5
    Bring the mixture to a boil, then reduce heat to simmer until the figs are tender, about 10 minutes.
  6. 6
    Drain the figs in a strainer set over a small saucepan, reserving the poaching liquid.
  7. 7
    Chop the drained figs into bite-sized pieces and set aside.
  8. 8
    Place the saucepan with the reserved fig poaching liquid over medium-low heat.
  9. 9
    Simmer the liquid until reduced to 1/4 cup.
  10. 10
    Combine the reduced fig liquid, cooled balsamic vinegar, and chopped figs in the bowl.
  11. 11
    Stir in the honey, minced shallot, minced garlic, and lemon juice.
  12. 12
    Season the vinaigrette with salt and freshly ground pepper to taste.
  13. 13
    Arrange 1 1/2 cups of mixed greens on each of the 4 serving plates.
  14. 14
    Divide the sliced smoked chicken among the plates and surround with pear slices.
  15. 15
    Lightly season the chicken with additional black pepper.
  16. 16
    Drizzle the fig balsamic vinaigrette over the salads and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 341.5kcal
% Daily Value *
Total Fat 8.9g14%
Saturated Fat 3.5g18%
Cholesterol 60.0mg20%
Sodium 978.8mg41%
Total Carbohydrate 44.8g15%
Dietary Fiber 15.3g62%
Sugars 15.3g
Protein 32.3g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The smoked chicken breast should have the skin removed and be sliced into 1/4-inch thick strips before adding to the salad.

If you prefer a milder vinaigrette, you can substitute some of the balsamic vinegar with a mild wine vinegar.

For best texture, ensure the balsamic reduction is completely cooled before mixing it with the other dressing ingredients to prevent the honey from becoming too runny.

This salad is best served fresh. If preparing ahead, store the vinaigrette and salad components separately and toss just before serving.

Keywords: smoked chicken, pear salad, fig balsamic, vinaigrette, healthy lunch, mixed greens, port wine, fresh fruit salad, elegant side dish, quick dinner, low carb, gluten free, autumn flavors, warm salad, protein packed, sweet and savory, easy recipe
Read it online: https://www.chefs-mate.com/recipe/smoked-chickenpear-salad-w-fig-balsamic-vinaigrette5-pts/