I recently served this salad to my very happy, working from home hubby. It’s such a simple salad but both of us delighted in 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
Mixed Green Salad with Roasted Chicken, Goat Cheese, 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.
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
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For the vinaigrette: add the ingredients to a jar with a tight fitting lid and shake until emulsified.
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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.
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