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Photo of Balsamic chicken with grilled fig and blue cheese salad by WW

Balsamic chicken with grilled fig and blue cheese salad

Total Time
50 min
15 min
20 min
Cut through the sharpness of blue cheese with these chargrilled figs. Blue cheese is a great combination with fruit and also matches the flavours of the chicken, veggies and balsamic glaze.


Skinless chicken breast

810 g, (buy 6 x 150g) fat trimmed


2 clove(s), crushed

Olive oil

1 tbs

Balsamic vinegar

½ cup(s), (125ml)

White sourdough bread

6 slice(s), (6 x 40g slices)


6 medium, halved


2 bunch(es)


1 medium, coarsely torn


120 g, baby leaves

Blue vein cheese

50 g, crumbled


  1. Combine chicken, garlic, 2 teaspoons oil and half the vinegar in a shallow bowl. Season with salt and pepper. Place in fridge for 15 minutes.
  2. Preheat a chargrill or barbecue over medium-high heat. Drain chicken from marinade. Discard marinade. Cook chicken for 4–5 minutes each side or until cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before slicing thickly.
  3. Meanwhile, lightly brush bread with a little remaining oil. Cook for 1–2 minutes each side or until lightly toasted. Set aside.
  4. Lightly brush figs and asparagus with remaining oil. Cook figs, cut-side down, for 1 minute or until lightly charred. Transfer to a plate. Cook asparagus, turning, for 2–3 minutes or until just tender. Transfer to plate with figs.
  5. Place remaining vinegar in a small saucepan. Bring to the boil over high heat. Reduce heat and simmer for 3–5 minutes or until glaze has reduced by half. Season with salt and pepper.
  6. Combine radicchio and rocket in a large bowl. Sprinkle with blue cheese. Drizzle chicken and figs with balsamic glaze and serve with salad, asparagus and bread.