Mixed Greens with Roasted Chicken, Figs and Shallot Vinaigrette

A Simple, Yet Delicious Salad

I recently served this salad to my very happy, working from home hubby. It’s such a simple salad, but both of us were delighted by the flavors – “That was a REALLY good salad!” was his remark when he finished with his calls. Food brought to you in the middle of a workday is generally very well received, but he was right, it was so good!

This salad was thrown together in a matter of minutes using leftover roasted chicken and the remaining figs and goat cheese from a snack board earlier in the week. The vinaigrette was already in a jar in the refrigerator – in my best Ina voice, How Easy is That? Light, protein-packed, and satisfying.

I’ve got a ladies get together coming up soon, and while figs are in season in CA a little longer, this just may be the lunch salad I serve.

Cheers,
Christina

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Mixed Green with Roasted Chicken, Figs and Shallot Vinaigrette

A perfect light lunch salad that is great to serve for a luncheon, book club, or a working meeting. You can easily scale this salad up or down, I like to serve 2-3 cups of greens per person. Breadsticks or crusty bread with salted butter or a cup of seasonal soup are great ways to round out the meal.

Prep Time15 minutes mins

Course: Main Course, Salad

Keyword: chicken, figs, salad

Servings: 2 servings

Author: Christina Shoup

Ingredients

• 4-6 cups mixed greens, washed and completely dry
• 1 cup roasted chicken, cubed
• ¼ cup crumbled goat cheese
• ¼ cup slivered almonds, toasted
• 4 fresh figs, halved

Shallot Vinaigrette

• 1 tbsp small shallot minced
• 2 tbsp champagne vinegar
• 6 tbsp extra virgin olive oil
• 2 tsp Dijon mustard
• ½ tsp honey
• ¼ tsp freshly ground black pepper
• 1 pinch Maldon salt or any coarse flake salt

Instructions

• For the vinaigrette: add the ingredients to a jar with a tight fitting lid and shake until emulsified.
• For the salad, add lettuce and chicken to a large bowl. Lightly toss with enough vinaigrette to coat the leaves. Season with a pinch of salt and pepper. Divide between two plates. Top each plate with goat cheese, almonds and figs.