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Honey Roasted Fig And Walnut Salad With Balsamic Chicken

Honey Roasted Fig And Walnut Salad With Balsamic Chicken

Yields4 ServingsTotal Time45 mins
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FIGS
8 red figs, halved
Honey for drizzling
CHICKEN
4 chicken breasts
6 tbsp balsamic vinegar
1 tbsp honey
1 clove garlic, crushed
SALAD
300g mixed salad leaves, basil, parsley, baby beetroot, wild rocket
100g walnuts, roasted and halved
125g pomegranate seeds
DRESSING
1 tbsp balsamic vinegar
1 tsp honey
1 tsp whole grain mustard
1 tbsp flat-leaf parsley, chopped
DIRECTIONS

Preheat oven to 180°C. Place the figs on a foil lined roasting tray, and drizzle them with honey. Place the figs in the oven for 20-30 minutes until soft and nicely browned.

Marinade the chicken breasts in the balsamic vinegar, honey and garlic, and season well with NOMU Sea Salt and Black Pepper. Allow flavours to infuse for 10-15 minutes.

Heat a frying pan to a medium heat and pan fry the chicken breasts until well browned and cooked through. Allow to rest for 10 minutes, and then slice.

In a small bowl whisk together the NOMU Extra Virgin Olive Oil, balsamic vinegar, honey, mustard and parsley and season to taste.

To assemble the salad place, the chicken and roasted fig on a bed on mixed salad leaves and top with the walnuts and pomegranate pips.


 

SHOP THE PRODUCTS

Ingredients

FIGS
 8 red figs, halved
 Honey for drizzling
CHICKEN
 4 chicken breasts
 6 tbsp balsamic vinegar
 1 tbsp honey
 1 clove garlic, crushed
SALAD
 300g mixed salad leaves, basil, parsley, baby beetroot, wild rocket
 100g walnuts, roasted and halved
 125g pomegranate seeds
DRESSING
 1 tbsp balsamic vinegar
 1 tsp honey
 1 tsp whole grain mustard
 1 tbsp flat-leaf parsley, chopped

Directions

DIRECTIONS
1

Preheat oven to 180°C. Place the figs on a foil lined roasting tray, and drizzle them with honey. Place the figs in the oven for 20-30 minutes until soft and nicely browned.

Marinade the chicken breasts in the balsamic vinegar, honey and garlic, and season well with NOMU Sea Salt and Black Pepper. Allow flavours to infuse for 10-15 minutes.

Heat a frying pan to a medium heat and pan fry the chicken breasts until well browned and cooked through. Allow to rest for 10 minutes, and then slice.

In a small bowl whisk together the NOMU Extra Virgin Olive Oil, balsamic vinegar, honey, mustard and parsley and season to taste.

To assemble the salad place, the chicken and roasted fig on a bed on mixed salad leaves and top with the walnuts and pomegranate pips.

Honey Roasted Fig And Walnut Salad With Balsamic Chicken