August 15, 2012
Chicken Salad with Figs
Ingredients:
(Serves 3-4)
2 tbsp extra-virgin olive oil
salt and fresh-ground black pepper to taste
2 cloves garlic
1 lb boneless/skinless chicken breast cutlets
3.5 oz baby arugula, washed
1/4 fennel bulb, thinly sliced
4 radishes, sliced
3 figs, quartered and chopped
1/3 cup chopped walnuts, toasted
Mozzarella ball (tear and scatter over) - optional
Dressing:
3 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 tsp honey
2 tsp balsamic vinegar
Fresh-ground sea salt and black pepper to taste
Directions:
Place chicken in an oven proof dish, season, drizzle with the olive oil, throw in a few cloves of garlic and cover with foil. cook in a pre-heated oven on 190C for 45mins, or until cooked through. In the meantime, Whisk together dressing ingredients until well combined. Combine arugula, fennel, radishes, figs and walnuts in a large salad bowl and toss with dressing. Cut up cooked chicken cutlets and serve salad on plates topped with chicken and some roughly torn mozzarella, if desired.
2 cloves garlic
1 lb boneless/skinless chicken breast cutlets
3.5 oz baby arugula, washed
1/4 fennel bulb, thinly sliced
4 radishes, sliced
3 figs, quartered and chopped
1/3 cup chopped walnuts, toasted
Mozzarella ball (tear and scatter over) - optional
Dressing:
3 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 tsp honey
2 tsp balsamic vinegar
Fresh-ground sea salt and black pepper to taste
Directions:
Place chicken in an oven proof dish, season, drizzle with the olive oil, throw in a few cloves of garlic and cover with foil. cook in a pre-heated oven on 190C for 45mins, or until cooked through. In the meantime, Whisk together dressing ingredients until well combined. Combine arugula, fennel, radishes, figs and walnuts in a large salad bowl and toss with dressing. Cut up cooked chicken cutlets and serve salad on plates topped with chicken and some roughly torn mozzarella, if desired.
From: cookindineout.com
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