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Fig and Goat Cheese Salad with Roasted Chicken Tenders
Servings: 2
Prep Time: 15 MINS
Cook Time: 20 MINS
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Ingredients
| 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 |
Directions
| 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. |
