Kale Salad with Chicken and Figs
Preparation
20 MIN
Cooking
10 MIN
Servings
6

Kale Salad with Chicken and Figs

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

  1. 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.
  2. In a large bowl, combine the figs, the remaining oil and the lemon juice. Let macerate for 5 minutes.
  3. Add the remaining ingredients and the cooked chicken. Adjust the seasoning.
  4. Serve or refrigerate for the next day.