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Grilled Chicken Salad with Fig Balsamic Vinaigrette

Grilled Chicken Salad with Fig Balsamic Vinaigrette


For the dressing:

  • 1/4 cup dried figs
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons roughly chopped basil
  • 1 teaspoon lemon zest
  • Salt
  • Pepper

For the salad:

  • 1 radish, sliced thinly
  • 1/2 medium pear, sliced
  • 1/4 cup pea shoots
  • 4 ounces grilled chicken breast, diced (or other protein like eggs, cheese or nuts)


  1. Combine figs, balsamic vinegar, and olive oil in a blender and puree until smooth. Add basil and lemon zest. Season with salt and pepper to taste. If you prefer a thinner consistency, add more balsamic vinegar (1 tablespoon at a time) and blend.
  2. Pour the dressing into the jar.
  3. Add radishes, pears, pea shoots, and arugula in that order. Seal and refrigerate.
  4. Before eating or the morning of, add chicken breast or other protein of choice.


  • Recipe provided by Min Kwon, R.D.N., of MJ and Hungryman.

Nutrition Information

Per serving: 224 kcal cal., 15 g fat (2 g sat. fat), 14 g carb., 2 g fiber, 11 g sugar, 9 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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