1tablespoonolive oilplus more for dressing, see below
¼teaspoonsea saltplus more for dressing, see below
⅛teaspoonblack pepperplus more for dressing, see below
4cupsmixed baby greens
1avocadothinly sliced
1cupgrape tomatoeshalved
2tablespoonfeta cheesecrumbled
4figsplus 2 more for dressing, see below, quartered
2tablespoonraw walnutschopped
Optional: 1 applesliced
For The Fig Balsamic Vinaigrette:
⅓cupbalsamic vinegar
¼cupolive oil
2ripe figshalved
⅛teaspoonpepper
⅛teaspoonsea salt
Instructions
Heat a skillet over medium-high heat and add about a tablespoon of olive oil.
Season the boneless skinless chicken breast with sea salt and ground black pepper and place into the hot pan.
Cook until the chicken is well-browned and cooked through, about 4-6 minutes per side. Once the chicken is cooked, remove the pan and set aside.
To make the fig balsamic dressing, to a blender, add 2 more fresh figs, balsamic vinegar, remaining olive oil, ground black pepper, and sea salt. Blend until this mixture is fully pureed and emulsified.
To assemble the salad, start with a healthy handful of fresh baby greens, followed by the sliced tomatoes, feta cheese, and chopped walnuts. Gently toss this together until evenly mixed.
Over the top of the salad, add the quartered figs, sliced chicken, and then the sliced avocado.
Drizzle the fresh fig balsamic vinaigrette over the top.