Fig and Goat Cheese Salad with Roasted Chicken Tenders
2

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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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Directions

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.

Ingredients

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 
bunch watercress
large handful of baby red leaf lettuce
large handful of green leaf lettuce
large handful of baby arugula
1.5 cup cups grape tomatoes, halved
dozen mission or green figs, quartered
8oz  Chevre goat cheese
1/2 cup toasted walnuts, chopped

Directions

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.