Warm Chik’n & Fig Salad with Strawberry Vinaigrette

Saturday was a lazy day. I spent the majority of it getting acquainted with a British TV drama on Netflix (it’s becoming a weekly thing now). After getting through most of Series 1 of Hotel Babylon, I looked over at the clock and saw it was after 6:20pm, and Artichoke would be home from work in about an hour.

Earlier, we had already agreed to just have a pizza, as we had an Amy’s Roasted Vegetable Pizza (No Cheese) in the freezer. By the time, I turned on the oven, it was about 6:30pm. At 6:45pm, the pizza was cooking. The time crunch seemed to inspire me. I decided we need to have something more. It was time for what Artichoke likes to call a “Quick Whip-Up.”

Taking some chik’n strips from the freezer, a few Turkish figs and a bit of chopped walnuts, I came up with the highlight of a salad. Moving away from our go-to homemade balsamic dressing, I grabbed some strawberries I just bought and tried my hand at a new dressing. It was a bit of a spin off of a Homemade Blueberry Balsamic Vinaigrette I first made in 2009.

When Artichoke came home, everything was plated. Salad and pizza, served with a couple of bottles of Pilsner from Brooklyn Brewery Co. (Local beer = GREAT). We started with the pizza, delicious as always. Then we went for the salad. I was surprised how good it turned out, especially with the figs and dressing. In fact, the salad must have been out of this world for Artichoke, because he ate 2 more servings of it. In fact, he now wants to use the dressing as a marinade!

SUCCESS for this “Quick Whip-Up!” Now here are the recipes.

Warm Chick’n & Fig Salad with Strawberry Vinaigrette
Source: Macaroon’s Whim
Serves 4

Ingredients:

  • 1 pkg MorningStar Farms Meal Starters Chik’n Strips
  • 4 dried Turkish figs, sliced
  • 1 tbsp olive oil
  • 1 garlic clove, halved
  • A dash of each: oregano, crushed red pepper, salt and pepper
  • 1 large heart of Romaine lettuce, roughly chopped
  • 6 Campari tomatoes, quartered
  • 1/4 c. chopped walnuts, toasted
  • Strawberry vinaigrette (see recipe that follows)
Directions:
  1. In a skillet, heat 1 tbsp of olive oil, then add garlic clove. Saute until browned
  2. Add chik’n strips and spices, and cook for about 5-7 minutes, then toss in figs. Cook for another 2-3 minutes.
  3. When done, remove from pan and place in a medium bowl. Set aside.
  4. Wipe skillet clean and add chopped walnuts. Toast them on a medium-low heat for approximately 5 minutes, stirring occasionally
  5. In a large bowl, add Romaine lettuce and tomatoes. 
  6. Add chik’n strips and figs mixture. Toss salad and add walnuts.
  7. Serve on individual plates and top with strawberry vinaigrette (approx. 2 tbsp per serving, but add more if you like)
Strawberry Vinaigrette
Source: The Macachoke Kitchen
Makes approx. 1-1/2 cups
Ingredients:
  • 1 c. sliced strawberries
  • 1/4 c. olive oil
  • 1/4 c. balsamic vinegar
  • 1/4 tsp. thyme
  • 1/4-1/2 tsp fennel seed
  • 1-2 tbsp agave nectar
  • Salt and pepper to taste
Directions:
  1. Place all ingredients into blender. Blend until well combined and smooth
  2. Use as dressing on salad or sandwich
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One Reply to “Warm Chik’n & Fig Salad with Strawberry Vinaigrette”

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