September 30, 2012 - Barbecued chicken and bold salad

In my recent 'Things on the go' post I mentioned a barbecued chicken dish I made with a marinade out of peach preserve. I added soy sauce, olive oil, minced garlic, fresh thyme, dried chilies, salt and pepper to the preserve and let boneless, skinless chicken breasts marinate in the mixture for a few hours. Then I cooked them on the barbecue until slightly crispy but still moist and juicy on the inside.

Then I put together a healthy salad to go with it. I got a great deal on some fresh figs (I love fresh figs) at the market. When I was walking up to the market I was welcomed by a smell that took me back to drinking grape juice as a child. There was a whole shelf of Ontario blue grapes just baking in the sun, impregnating all the air around them with their complex aromas. I couldn't help myself but to buy them. I also picked up some salad greens, radishes, red pepper, red onion, miniature English cucumbers, snow peas and fresh basil. I threw everything together and it was great. The balance of sweet, savoury and earthy with a touch of spice in both the flavour profile of the salad and the chicken marinade paired together beautifully.

I hope this has inspired you to try something new. 

Be happy, healthy and stay fed.

B