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.
Servings: 2 servings
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.