When you’re not fancying a heavy meal, this chicken, fig and goat’s cheese salad is a great choice. Not only is it quick and simple to whip up, but it’s also got a great mix of vegetables, protein and dairy.
For the salad:
For the dressing:
On a medium heat, you’ll need to fry off your chicken breast with a small amount of oil. This usually takes around 10-12 minutes, or until its juices run clear. Once it’s cooked, slice the breast into small chunks.
Next you’ll to trim off the ends of the green beans, and boil them in slightly salted water – this takes around 5 minutes. Once boiled, drain the beans.
While your greens are boiling, cut the figs into quarters, and a lime in half. Then, grab a small pot and squeeze in the juice of half a lime, and mix in the olive oil and vinegar, along with a pinch of pepper.
Grab a plate and create a bed of rocket and green beans. Then you’ll need to scatter the chicken, figs and walnut within the leaves, and crumble the cheese on top.
All that’s left to do then is drizzle the dressing and enjoy!
At AO, we’ve a range of food processors that will make chopping, slicing and dicing a piece of cake.