Salads and Vegetables: Salads: Grecian Fig Chicken Salad

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

Author: California Fig Advisory Board
Date: August 04, 2005

Serves: 6 person(s)

Preparation Time: 30 mins
Cooking Time: 0 mins
Extra Time: 30 mins (for pre-cooking chicken)

Ingredients:

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) (15½ 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.