RECIPES Salads that can serve as dinner

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: