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Published on June 15, 2020

Fig and Hazelnut Chicken Salad

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Use leftover cooked chicken and this delicious salad is a snap to put together.

Makes 4 servings.

Ingredients

  • 8 ounces fresh figs, quartered
  • 2 tablespoons balsamic vinegar
  • 3/4 cup chopped hazelnuts
  • Salt and pepper
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 3-4 tablespoons olive oil
  • 2 celery stalks, thinly sliced
  • 1/2 red onion, chopped
  • 8 ounces roasted or grilled boneless, skinless chicken, chopped (about 2 cups)
  • 6 cups mixed greens

Directions

  1. Toss quartered figs with the vinegar in a large salad bowl. Cover and refrigerate for at least 15 minutes.Meanwhile, toast hazelnuts in a dry skillet over medium heat until they are aromatic and beginning to darken, 3 to 5 minutes. Remove from heat and let cool.
  2. Sprinkle the figs with salt and pepper. Add the oregano, olive oil, celery, onion, and chicken; toss to combine. Taste and adjust the seasoning if necessary. (The salad can be made ahead to this point and refrigerated for up to an hour.)
  3. To serve, divide the greens evenly among 4 plates and top each with a scoop of the fig-chicken mixture. Garnish with the toasted hazelnuts.

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