Chicken salad with figs

A dish to enjoy for lunch or dinner, this chicken salad with figs is a sensational combination of sweet and salty ingredients.

Serves: 4
Ingredients: 8
Serving size: 213 g
Total calories: 323
Protein: 44.18 g
Fat: 8.74 g
Carbohydrates: 16.13 g
Fibre: 2.5 g


  • 2 large chicken breasts
  • 1 cup rocket leaves
  • 4 fresh figs, halved
  • 2 prosciutto slices, torn
  • 2 bocconcini balls, torn to small pieces
  • 1 tbsp extra virgin olive oil
  • ½ tsp cinnamon
  • 1 tbsp honey
  • Salt and pepper to taste


  1. Preheat oven to 180°C.
  2. Place halved figs on a baking tray and sprinkle with cinnamon.
  3. Roast the figs for 30 minutes. Remove from the oven and set aside to cool.
  4. Season the chicken with salt and pepper and drizzle with olive oil.
  5. Place chicken in the oven and cook for 20 minutes or until it’s cooked through.
  6. Remove chicken from the oven, let it rest then slice into strips.
  7. Arrange the rocket leaves, chicken, bocconcini and prosciuitto on a serving platter. Top with the figs and drizzle honey over them.
  8.  Serve and enjoy.
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