Name: Chicken and fig salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 whole roast chicken, warm or cold; 180g baby spinach leaves or salad leaf baby kale; 4 ripe figs, cut into wedges; 400g can chickpeas, drained, rinsed; 3 green shallots, thinly sliced; 1⁄2 bunch mint, leaves picked; 1⁄4 bunch dill, fronds picked; Sea-salt flakes and freshly ground black pepper, to season; Dressing; 100ml extra virgin olive oil; 2 Tbsp white wine vinegar; 1 Tbsp orange marmalade; 1⁄2 tsp ground cumin; Sea-salt flakes and freshly ground black pepper, to season

Want to throw together a quick meal? Try this! It’s lovely and light, but the chickpeas, a good source of fibre, make it satisfying.

Ingredients

1 whole roast chicken, warm or cold

180g baby spinach leaves or salad leaf baby kale

4 ripe figs, cut into wedges

400g can chickpeas, drained, rinsed

3 green shallots, thinly sliced

1⁄2 bunch mint, leaves picked

1⁄4 bunch dill, fronds picked

Sea-salt flakes and freshly ground black pepper, to season

Dressing

100ml extra virgin olive oil

2 Tbsp white wine vinegar

1 Tbsp orange marmalade

1⁄2 tsp ground cumin

Sea-salt flakes and freshly ground black pepper, to season

Method

Combine all dressing ingredients in a small bowl and set aside.

Remove chicken meat from bone in large pieces where possible. Discard skin and bones. Arrange spinach or kale and chicken on serving platter. Nestle figs among leaves, and scatter over chickpeas and shallots.

Pour over dressing and scatter herbs on top. Season and serve.

Aaron Clayton

Aaron is a content all-rounder. Covering topics from pop culture to lifestyle, and everything in between. When he’s not writing, he enjoys water skiing and playing with his English Pitbull, Brutus.

Facebook

Ingredients

Method

Related

Related stories