Warm Chicken And Spinach Salad Picadillo With Raisins, Olives And Fig Balsamic Vinegar

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Washington Post


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1/2 pound dried black figs

2 cups water

1/2 vanilla bean, split

1 1/4 cups balsamic vinegar, or more as needed

1 orange, quartered (leave the peel on)

1/4 cup honey

2 tablespoons Fig Balsamic Vinegar or balsamic vinegar

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

4 (20 to 24 ounces) boneless, skinless chicken breast halves

1/2 cup Fig Balsamic Vinegar (may substitute 1/2 cup balsamic vinegar and 1/2 teaspoon honey)

Kosher salt

Freshly ground black pepper

1 large bunch spinach, stemmed

1 cup large green olives, pitted and halved

1/2 cup seedless raisins or dried currants

1/2 cup thinly sliced red onion

1 cup halved cherry or grape tomatoes

1 red bell pepper, roasted and coarsely chopped (optional)*

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