You may also like
Ingredients
- 2 skinless chicken breast fillets
- extra virgin olive oil
- 4 figs (halved)
- 1 mignonette lettuce (leaves torn)
- 30g baby spinach leaves
- 1 ripe avocado (peeled and sliced)
- 1/2 punnet grape tomatoes (halved)
- 6 red radishes (trimmed and halved)
- 100g kalamata olives and 100g fetta (diced)
- 5 tbsp olive oil
- 1 1/2 tbsp lemon juice
- 1 tbsp warm honey
- salt and pepper
Method
Brush 2 skinless chicken breast fillets with a little extra virgin olive
oil and pan-fry over medium heat for 10-12 minutes or until cooked. Add 4 figs (halved) to pan, flesh-side down, for the last minute of cooking. Set aside. In a large bowl, combine 1 mignonette lettuce (leaves torn), 30g baby spinach leaves, 1 ripe avocado (peeled and sliced), 1/2 punnet grape tomatoes (halved), 6 red radishes (trimmed and halved), 100g kalamata olives and 100g fetta (diced). Whisk
5 tbsp olive oil, 1 1/2 tbsp lemon juice, 1 tbsp warm honey, salt and pepper in a bowl. Slice chicken and add to salad, pour over dressing and toss gently to combine. Arrange figs on top of salad.
