Italian Fig and Chicken Salad

Avocado-Goat Cheese Crispbread
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Wine Recommendation

19 Crimes Hard Chardonnay

Ingredients

  • ¾ lb boneless, skinless chicken breasts
  • 2 tsp olive oil
  • ¼ tsp kosher salt
  • ¼ tsp pepper
  • ¼ cup chopped pecans
  • ½ (4-oz) pkg diced pancetta
  • 1 (5-oz) pkg baby arugula
  • ½ lb figs, quartered
  • ⅓ cup thinly sliced red onion
  • ¼ cup honey balsamic dressing

Instructions

  1. Preheat oven to 375°F. Place chicken in a lightly greased baking dish. Drizzle with oil; sprinkle with salt and pepper.
  2. Bake 25 to 30 minutes or until done; cool. Shred chicken using 2 forks.
  3. Meanwhile, toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant. Remove from skillet.
  4. Cook pancetta in skillet over medium heat 6 to 7 minutes or until crisp, stirring occasionally; drain on paper towels.
  5. Toss together arugula, figs, chicken, pancetta, nuts, onion, and dressing in a large bowl.

Side Dish Ingredients

  • 1 avocado, mashed
  • 3 slices multigrain crispbread
  • 3 Tbsp crumbled goat cheese
  • 1 Tbsp balsamic vinegar
  • ⅛ tsp kosher salt
  • ⅛ tsp pepper

Side Dish Instructions

  1. Spread avocado on crispbread; top with cheese. Drizzle with vinegar; sprinkle with salt and pepper.

Nutritional Information

Main Side Total
Servings 3 3
Calories
438
167
605
Fat (g) 25 12 37
Sat. Fat (g) 5 3 8
Protein (g) 32 5 37
Carb (g) 23 15 38
Fiber (g) 4 8 12
Sodium (mg) 533 184 717

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