Citrus Free Grilled Chicken & Fresh Fig Salad with Apple Cider Vinaigrette
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4 servings
For the chicken
- 4 boneless, skin-on chicken thighs (about 1.5 lb total)
- 2 tbsp olive oil
- 1 tsp turmeric
- Ā½ tsp ground ginger
- Ā½ tsp garlic powder
- Ā½ tsp salt
For the salad
- 8 fresh figs, halved lengthwise
- 4 cups arugula
- 2 cups radicchio, thinly sliced
- Ā¼ cup fresh flat-leaf parsley leaves
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- 1 small garlic clove, finely grated
- Ā¼ cup extra-virgin olive oil
- Ā¼ tsp salt
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, stir together the olive oil, turmeric, ground ginger, garlic powder, and salt to form a paste. Rub the mixture evenly over all sides of the chicken thighs. Let the chicken rest at room temperature for 30 minutes.
- 2
While the chicken rests, whisk together the apple cider vinegar, honey, grated fresh ginger, and grated garlic in a small bowl until the honey dissolves. Slowly drizzle in the extra-virgin olive oil while whisking continuously until the vinaigrette is emulsified. Season with the salt and set aside.
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