RECIPES Salads that can serve as dinner
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Warm Chicken and Spinach Salad Picadillo With Raisins, Olives and Fig Balsamic Vinegar
4 large servings
The sweet-sour dressing can be made with plain balsamic vinegar and a touch of honey. But if you're willing to be patient, Fig Balsamic Vinegar adds a deeper flavor. For leftover dressing (which will keep, covered and refrigerated, for 2 months), try drizzling it over roasted asparagus or spooning it over ice cream; the infused figs (good for 1 month, refrigerated) can be wrapped in pancetta and grilled.
Adapted from "Baja: Cooking on the Edge," by Deborah M. Schneider (Rodale, 2006, $27.95).
For the Fig Balsamic Vinegar:
1/2 pound dried black figs
2 cups water
1/2 vanilla bean, split
1 1/4 cups balsamic vinegar, or more as needed
1 orange, quartered (leave the peel on)
1/4 cup honey
For the chicken: