Fig and Goat Cheese Salad with Roasted Chicken Tenders

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Servings: 2
Prep Time: 15 MINS
Cook Time: 20 MINS

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Fig and Goat Cheese Salad with Roasted Chicken Tenders

ROXY® Organic Boneless Skinless Chicken Breasts

Step ONE

Coat chicken tenders with olive oil, salt and pepper. Roast in a 375° oven on a parchment lined sheet pan for 15 minutes or until internal temperature is 165°.

Step TWO

Dressing: Mix port reduction, Dijon, sugar, vinegar, salt and pepper. Whisk in oil slowly to emulsify.

Step THREE

Toss greens, with dressing and center in bowls. Arrange with figs, tomatoes, goat cheese and walnuts. Top with chicken tenders.

2	ROXY® Organic Boneless Skinless Chicken Breasts
2 tbsp	olive oil
1/2 tsp	black pepper
1 tsp	salt
Dressing
1/2	bottle of port wine (750ml) reduced to 1/4 volume in a medium sauce pan at medium heat
1/4 cup	red wine vinegar
1 tsp	black pepper
1 tsp	salt
1 tsp	sugar
1 tsp	dijon mustard
1/2 cup	olive oil
Salad
1	bunch watercress
1	large handful of baby red leaf lettuce
1	large handful of green leaf lettuce
1	large handful of baby arugula
1 1/2 cup	cups grape tomatoes, halved
1	dozen mission or green figs, quartered
8oz	Chevre goat cheese
1/2 cup	toasted walnuts, chopped

Step 1

Coat chicken tenders with olive oil, salt and pepper. Roast in a 375° oven on a parchment lined sheet pan for 15 minutes or until internal temperature is 165°.

Step 2

Dressing: Mix port reduction, Dijon, sugar, vinegar, salt and pepper. Whisk in oil slowly to emulsify.

Step 3

Toss greens, with dressing and center in bowls. Arrange with figs, tomatoes, goat cheese and walnuts. Top with chicken tenders.