This post was originally published here on August 29, 2014. It’s a favorite recipe of mine, so I thought it was worth re-visiting with new and improved photos. I hope you try it out!
I have been in a MEGA salad mood these past couple of weeks. Like, I literally can’t stop eating salads. They’re all I want. All day. Every day.
I’ve always been a big salad eater. But you know how there are some days when you’re just eating a salad because you feel like you’re suppose too be. Like, maybe you’re trying to erase some poor choices from the day before. Yeah. I’ve had my fair share of those moments (most recently, this past Saturday). I think we all have.
But lately, I don’t feel like that at all. My appetite for salads has been insatiable. Luckily for me, there is an overwhelming amount of delectable Summer produce available right now. So feeding my salad desires has never been so easy. Or delicious.
This Grilled Potato and Fig Salad with Maple-Almond Clusters has been a favorite recipe of mine for years now. And it’s currently making it’s way back into heavy rotation. I’m literally obsessed with this salad. And as long as I can reliably find fresh figs at the grocery story, that obsession will continue. Fig season is SO SHORT (which pains me greatly). So when they are around, you know damn straight I’m taking advantage of them in every way possible.
I’m also taking advantage of my grill while the weather allows, grilling both the potatoes and the figs for this recipe. The potatoes do require a little pre-cooking, which helps them to cook evenly on your grill without burning. But it’s worth the extra step. Because everything tastes better from the grill. Even salads.
I find that I don’t need much in the way of dressing for this salad. Just a drizzle of reduced balsamic vinegar is plenty for me. But you can add some extra-virgin olive oil, if desired.
Beware these maple-almond clusters. They are pretty much like crack. CRACK I tell you! It takes a lot of willpower not to eat (demolish?) the entire batch in one sitting. You might want to just go right ahead and double the recipe, so you have enough for nibbling on and for topping this salad. Trust me when I say they are highly addicting.
I’m super excited about today’s recipe. Because PIZZA!!!
It’s probably one of my most loved foods. I could eat pizza almost every night and not complain. And I’ll take any version you want to throw at me. Deep dish, thin crust, wood-fired, plain or fully loaded. It’s all good.
We have something here in coastal New England that we affectionately call “beach pizza”. I’m sure others have this too. But it’s basically the thinnest crust ever, sauce and cheese. No frills. Served on a paper plate. A bit greasy. And cheap as all get out.
I love it. I crave it. And when I moved back here from the West Coast, it was one of the first things I ate.
This Grilled Balsamic Chicken Salad Pizza with Fresh Strawberry Salsa is WAY fancier than my beloved beach pizza. But it’s pizza nonetheless. And I’m obsessed with it.
The other thing I’m obsessed with lately is store-bought naan (I typically buy the Stonefire Tandoori Naan). I got hooked on this stuff a couple months ago and there has been no turning back. Because it makes life really easy. I warm it up either in my oven or on my grill. And then I go to town with all the toppings.
Today’s version has some marinated grilled chicken breast, mozzarella cheese, mixed salad greens and a sweet and spicy strawberry- jalapeño salsa. It’s everything you need for a complete meal all in one neat little package. And it’s ready in just about 30 minutes. I guarantee you’ll be making this one all Summer long!
Be sure to look for the thin cut chicken breasts in your grocery store. They cook up much quicker, helping to get this meal on the table FAST!
It’s also the first Thursday of the month, which makes today 30 Minute Thursday! Check out the links below to see what some of my blogging friends have cooked up for June. I hope you find some inspiration for your next dinner!
Creamy Sausage and Mushroom Rigatoni by Pumpkin ‘N Spice
Chicken Caesar Pasta Salad by Life Made Sweeter
Blackened Fish Taco Bowls with Corn Salsa by Bake Eat Repeat
One Pot Creamy Vegan Caprese Pasta by She Likes Food
Vegetarian Portobello Mushroom Fajitas by Kristine’s Kitchen
One Pot BBQ Chicken Pasta by The Recipe Rebel