Fig & Fennel Salad with Game-Day Honey Mustard Chicken

August 15th, 2008 | Filed under: entree, recipe, sides & bites | Tags: cheese, chicken, fennel, figs, prosciutto, salad, vegetarian

After getting back from vacation and right into a busy work week, I found myself craving the kind of vibrant flavors you’d usually find at soccer stadium street food stands — bold, portable meals made to energize and satisfy.

My trip was a food lover’s dream: fresh salads, rich pork loin, blue cheese, and Napa wine; chorizo with polenta mussels in Portland; hot chicken sandwiches dripping in honey mustard; even chilled fennel soup with crab and grapefruit. Not to mention Japanese-style hot dogs with seaweed and kewpie mayo! It all reminded me of the kind of diverse dishes that food trucks serve outside packed stadiums.

Today’s two recipes are straight from that inspiration board. First up, a fig and fennel salad layered with shaved Pecorino and tossed in lemon and olive oil. It’s a summer classic that tastes like a gourmet twist on fresh produce. Next, 10-minute honey mustard chicken — a sticky, savory option perfect for sandwiches, salads, or eating on the go. It’s simple, fast, and full of game-day flavor.

This weekend, I plan to recreate some of the Pacific Northwest dishes I enjoyed — hopefully they’ll be good enough to share here next!

Fig & Fennel Salad
This salad is elevated by adding a few slices of prosciutto. I didn’t have any this time, but I will next round!

• 2 large handfuls of greens
• 1 small fennel bulb, thinly sliced
• 8–10 black mission figs, quartered
• 1 oz. shaved Pecorino cheese
• Juice of 1 lemon
• 3 tbsp. quality olive oil
• Pinch of coarse salt
• Prosciutto slices (optional)

When ready to serve, toss the greens and fennel in lemon juice, olive oil, and salt. Plate and top with cheese, figs, and optional prosciutto.

10-minute Honey Mustard Chicken
This pairs perfectly with the salad or works great in wraps, pitas, and weeknight bowls.

• 2 lbs. chicken tenderloins or thin breast strips
• 3 tbsp. Dijon mustard
• 3 tbsp. honey
• 2 tbsp. soy sauce
• 1 tbsp. canola oil

Heat a heavy skillet over medium-high and add oil. While heating, whisk mustard, honey, and soy sauce. Coat chicken in mixture.

Place chicken in the skillet and pour extra sauce over. Cook 5 minutes each side until golden and cooked through. Serve hot or warm.

This fig salad and honey mustard chicken duo channels the spirit of stadium food with a gourmet edge. Think local food trucks lining the pitch, serving up fresh fennel and sweet-glazed chicken to fans looking for more than the usual popcorn and hot dogs.

Add the chicken to the pan, pouring any extra sauce over it. Cook for 5 minutes on each side until sauce forms a nice, brown char and the chicken is cooked through. Serve with the side of your pleasing.

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