Kale Salad with Chicken and Figs
- 20 MIN
- 10 MIN
- 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.