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If you’re looking for another salad recipe, try our Shredded Sesame Chicken Salad or Broccoli, Apple, and Barley Salad for two other delicious options!
End of Summer Salad Recipe
Servings: 1
Total Time: 10 minutes
4 ounces boneless, skinless chicken breast
1/2 teaspoon Pizza Seasoning Blend or Italian seasoning
Olive oil
Salt & pepper
2 cups salad greens
1/2 heirloom tomato, chopped
1 Persian cucumber, chopped
1 nectarine, sliced
1/4 cup crumbled feta
Fig Vinaigrette (see recipe below)
Coat the chicken breast in the seasoning blend, salt, and pepper. Drizzle approximately 1 tablespoon of olive oil in a grill pan over medium heat.
Cook the chicken for 5 minutes on each side, or until the internal temp reaches 165F. Set aside while you assemble the rest of the salad.
Arrange the salad greens, tomato, cucumber, and nectarine in a medium bowl and coat with enough of the fig dressing to your liking. Set aside the rest for another use.
Slice the chicken breast into strips. Top the salad with the chicken breast and feta. Serve immediately.
Fig Vinaigrette Recipe
2 tablespoons fig-flavored white balsamic vinegar
6 tablespoons olive oil
2 teaspoons Dijon mustard
Kosher salt & freshly ground black pepper, to taste
Whisk all of the ingredients together or shake them together in a mason jar.
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