Name: Kale Salad with Chicken and Figs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 lb (450 g) skinless, boneless chicken breast, diced; 1/4 cup (60 ml) olive oil; 3 green onions, chopped; 1/2 tsp fennel seeds, crushed; 1/4 tsp red pepper flakes; 1/2 cup (100 g) dried figs, stems removed, diced; 2 tbsp (30 ml) lemon juice; 8 cups (175 g) kale, stems removed, coarsely chopped; 2 cans (19 oz / 540 ml each) chickpeas, rinsed and drained; 7 oz (200 g) feta cheese, crumbled

Preparation

In a non-stick skillet over high heat, brown the chicken in 2 tbsp (30 ml) of the oil for 5 minutes. Add the green onions and spices. Continue cooking for 3 minutes or until the chicken is cooked through. Season with salt and pepper. Let cool.
In a large bowl, combine the figs, the remaining oil and the lemon juice. Let macerate for 5 minutes.
Add the remaining ingredients and the cooked chicken. Adjust the seasoning.
Serve or refrigerate for the next day.