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SŌW PLATED, Grilled Chicken Baguette

In the summer of 2020, Sophisticated Living Columbus endeavored to support some of our favorite fine dining establishments by publishing a special section that included recipes for their signature dishes. This recipe was included in that feature. Click here for more recipes, and please - support the capital city's vibrant food scene.

SŌW Plated, located in Upper Arlington on Lane Avenue, prides themselves on sustainability, organic ingredients, and wellness. Their menu offers a wide range of vegan and vegetarian dishes, and responsibly sourced beef, chicken, and seafood. You can support them by purchasing a gift card on their website, Read our feature on them here.

Grilled Chicken Baguette

IngredientsCRANBERRY, FIG, PECAN COMPOTE Cranberry Jelly - 1 can Dried Black Figs (Stems Removed and chopped fine) - 7

Cinnamon Stick - 1 Star Anise - 2 Pieces Water - 1/4 cup Brandy and flambe - 1/4 cup Chopped pecans - 1/3 cup


Goat cheese room temp - 2 cups

Sage leaves chopped fine - 5

CHICKEN MARINADE Boneless Skinless Chicken Breast - 6 (6 oz ea.)

Cumin - 1 tbsp Coriander - 1 tbsp Whole Grain Mustard - 1 tsp Olive oil - 1/2 cup

SRIRACHA MAYO 1 tbsp of sriracha to every cup of mayo

*Bread is a traditional Baguette Cut to 8 inches and baked in the oven until outside is crusty but still soft on the inside.



  1. In saucepot combine jelly, figs, cinnamon, star anise, and water

  2. Bring mixture to a slight simmer then add brandy and flambe.

  3. Let mixture simmer for 2 minutes stirring frequently so it doesn’t scorch.

  4. Remove cinnamon stick and star anise.

  5. Let cool.

  6. Add pecans.

TARRAGON GOAT CHEESE Mix cheese and sage together with a pinch of salt and fresh cracked black pepper.

CHICKEN MARINADE Let chicken set in the marinade for 30 min then right before cooking chicken season with salt and pepper.

SRIRACHA MAYO 1 tablespoon of sriracha to every cup of mayo


  1. Grill Chicken first then slice in 5 pieces

  2. Spread the Cranberry Fig Compote on the bottom piece of bread, next add sliced chicken, sriracha mayo, arugula, tomato seasoned with salt and pepper, a few sliced red onion and finally topped with the sage goat cheese.


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