Rosemary Chicken Pasta Salad With Fig Apricot Balsamic Dressing

It would be way too easy to just chop up some figs and toss them in pasta, stir up a simple vinaigrette dressing and be done with it. Instead I decided to open each plump ripe little fig and scrape out the rose colored flesh to mix into the dressing. 

 

A bit time consuming but aren't a lot of things that are worthwhile? I like figs mixed in with other ingredients rather than munching on them raw.

 

There's something about that thick skin that doesn't phase a true fig lover.

 

 

 

 

Great way to use leftover chicken or you can take advantage of the cooked chickens in the grocery stores. I used chicken thighs that I had baked with some fresh rosemary, which is a fantastic pairing with figs and apricot.

 

 

 

 

 

 

 

 

 

 

 

My tree has been producing longer this year than ever before so I have 2 more delicious recipes, this pasta salad and a smooth, spicy Cinnamon Fig Cheese Danish! (next post)

 

 

 

 

 

 

 

 

 

 

 

 

Rosemary Chicken Pasta Salad With Fig Apricot Balsamic Dressing

 

Ingredients

 

1 C chicken (I like dark meat but white would also work)

1/3 C bell pepper

1/3 C red onion

1 tbsp. Apricot Balsamic Vinegar

1 tbsp. red wine vinegar

1 tbsp. blood orange oil

25 figs (pulp only)

1 tsp. clementine zest (or orange)

1 tsp. fresh rosemary, chopped fine

2 C cooked multigrain pasta or whatever kind you prefer

1/2 C coarsely chopped pecans

 

Directions

 

Combine chicken, pepper, and onion in a bowl. In a separate bowl whisk together the vinegars and oil. Blend in the fig pulp, zest, rosemary, and salt and pepper to taste. Prepare the pasta, according to box directions. 

 

Toss everything together. Add additional salt and pepper if necessary.

 

Pair this pasta salad with:

Castle Rock Pinot Noir from Oregon - Medium bodied with a wonderful blend of berries, cinnamon spice, black cherry, and sweet vanilla. I love a good spicy wine with some umph to it but if you don't try...

 

Las Rocas Spanish Red Blend - Mild wine from the Calatayud region of Spain, with blackberry and black plum flavors, a bit of oak, and a mellow finish. This one didn't have quite enough complex flavor to me. But judging from sales at my last wine tasting a lot of customers enjoyed this blend!