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Fig and Balsamic Warm Vinaigrette Chicken Salad

Fig and Balsamic Warm Vinaigrette Chicken Salad

Time Involved
< 30 min
# of Ingredients
Skill Level
PRIME Fig & Balsamic Marinated Chicken Breast
4 tbsp (60mL) 
Olive oil
1/3 cup (75mL) 
Pecan nuts, toasted
3 tbsp (45mL) 
Shallots, sliced diagonally
1 ½ tbsp (22mL) 
Maple syrup
2 tbsp (30mL) 
White wine vinegar
4 cups (1L) 
Chopped chicory lettuce
Fresh figs, quartered

PREHEAT the oven to 375°F (190°C).

PLACE chicken in a lightly greased shallow baking dish and bake for 20 to 25 minutes or until the internal temperature of the meat reaches 170˚F (77˚C). Set aside.

COMBINE oil, pecans, shallots, and maple syrup in a small fry pan and sauté until shallots have softened. Remove from heat and stir in vinegar.

SLICE each chicken breast diagonally. Toss lettuce with vinaigrette and arrange on 2 plates. Top with chicken and decorate with fresh figs.

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