Ingredients

The following ingredients have 2 Servings
  • 2 boneless (skinless chicken breasts)
  • 1 tbsp olive oil (plus more for dressing, see below)
  • 1/4 tsp sea salt (plus more for dressing, see below)
  • 1/8 tsp black pepper (plus more for dressing, see below)
  • 4 cups mixed baby greens
  • 1 avocado (thinly sliced)
  • 1 cup grape tomatoes (halved)
  • 2 tbsp feta cheese (crumbled)
  • 4 figs (plus 2 more for dressing, see below, quartered)
  • 2 tbsp raw walnuts (chopped)
  • Optional: 1 apple (sliced)
  • 1/3 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 ripe figs (halved)
  • 1/8 tsp pepper
  • 1/8 tsp sea salt

Instruction

  • Heat a skillet over medium-high heat and add about a tablespoon of olive oil.
  • Season the boneless skinless chicken breast with sea salt and ground black pepper and place into the hot pan.
  • Cook until the chicken is well-browned and cooked through, about 4-6 minutes per side. Once the chicken is cooked, remove the pan and set aside.
  • To make the fig balsamic dressing, to a blender, add 2 more fresh figs, balsamic vinegar, remaining olive oil, ground black pepper, and sea salt. Blend until this mixture is fully pureed and emulsified.
  • To assemble the salad, start with a healthy handful of fresh baby greens, followed by the sliced tomatoes, feta cheese, and chopped walnuts. Gently toss this together until evenly mixed.
  • Over the top of the salad, add the quartered figs, sliced chicken, and then the sliced avocado.
  • Drizzle the fresh fig balsamic vinaigrette over the top.