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RECIPES Salads that can serve as dinner
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2 tablespoons Fig Balsamic Vinegar or balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
4 boneless, skinless chicken breast halves (5 to 6 ounces each)
For the salad:
1/2 cup Fig Balsamic Vinegar (may substitute 1/2 cup balsamic vinegar and 1/2 teaspoon honey)
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 large bunch spinach, stemmed
1 cup large green olives, pitted and halved
1/2 cup seedless raisins or dried currants
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