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.