Go Back

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.

Servings 2 servings
Author Christina Shoup


  • 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


  1. For the vinaigrette: add the ingredients to a jar with a tight fitting lid and shake until emulsified.

  2. 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.