Grecian Fig Chicken Salad

Grecian Fig Chicken Salad

Flavorful high fiber combination of chicken, figs, beans and vegetables.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (7 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 30 mins
Extra Time: 30 mins
(for pre-cooking chicken)

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe

Ingredients Convert to Imperial

  • 1/4 cup orange juice
  • 1 Tbsp nonfat plain yogurt
  • 1 Tbsp lemon juice
  • 1 garlic clove, crushed with a garlic press
  • 1/2 Tbsp Dijon mustard
  • 1 dash of pepper, to taste
  • 1/4 tsp olive oil
  • 1 1/2 cup cooked, diced chicken breast meat (1 lb.)
  • 1 1/2 cup canned chickpeas (garbanzo beans) (15 oz), rinsed and drained
  • 1/2 cucumber, peeled and sliced 1/4-inch thick
  • 1/2 small red onion, finely chopped
  • 3/4 cup California figs (about 10), diced
  • 3 cup mixed salad greens (4 oz)
  • 6 Tbsp chopped fresh mint (1 oz)

Directions:

In a large bowl, whisk together the orange juice, yogurt, lemon juice, garlic, mustard and pepper. Whisk in the olive oil until well blended. Add the chicken, chickpeas, cucumber, onion and figs; stir and toss to coat well. Store in refrigerator until ready to serve.

To serve, divide the salad greens among 6 individual plates. Top each with an equal amount of the chicken mixture. Sprinkle with the mint.

Thanks to California Fig Advisory Board