Thursday, January 6, 2011

Not just a Salad

It's Day 4 of our post-holiday detox so tonight I wanted to make something light:
Balsamic and Fig-glazed Chicken with Fruit and Spinach Salad

This was super-easy. I simmered chicken tenders in chicken broth to keep them moist, then added two tablespoons of fig preserves and a splash of balsamic vinegar. Then, I mixed everything in the pan until the preserves cooked and stuck to the chicken. For the salad, I just chopped up an apple and a pear, added some blueberries and sliced red onion and used a balsamic vinaigrette as dressing.

Incredibly easy, quick and delicious - and we didn't feel stuffed after. I could definitely get used to this.

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