How to make it

  • Place the figs in a small pan and cover with water. Bring to a boil, turn off the heat, cover and let stand until the figs are plumped up (about 15 minutes). Drain and quarter.
  • Toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Alternatively, toast them in a 350 degrees F oven for 5 to 10 minutes. Or just leave them untoasted.
  • Heat about 1 tablespoon of olive oil in a large skillet. Season the chicken with salt, pepper, and rosemary, place in the skillet and cook until done. Slice into 1/4" serving pieces.
  • Combine olive oil, vinegar, and salt and pepper to taste in a small bowl or shaker jar.
  • Wash and dry the salad greens. Toss with the dressing. Place salad greens on individual plates, and top with chicken, walnuts, and figs.

Reviews & Comments 1

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    " It was excellent "
    chefwithtaste ate it and said...
    This sounds like a great salad to have out on the patio.
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