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I have always had a great fondness for figs. Enjoy them with this end of summer salad with fig balsamic vinaigrette.
Heat a skillet over medium-high heat and add olive oil. Season chicken with sea salt and ground black pepper and place into the hot pan. Cook until chicken is well-browned and cooked through, about 4–6 minutes per side. Once chicken is cooked, remove pan and set aside.
To make the fig balsamic dressing, to a blender, add fresh figs, balsamic vinegar, 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. Add apple slices if using.
Drizzle the fresh fig balsamic vinaigrette over the top.
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